1. What does lobster eat?
Lobsters are omnivores. Under natural conditions, they mainly eat organic debris, epiphytic algae, filamentous algae, roots, leaves and debris of aquatic plants, and especially like green plants with rich juice, such as water hyacinth, water hyacinth, POTAMOGETON malayi, green duckweed and bitter grass. Animal foods include water worms, earthworms, eggs from aquatic insects, pupae, snails, mussels and fish. Such as by-products of artificial breeding, compound feed and agricultural and sideline products processing (cake, rice bran, bran, etc. ), leftovers from slaughterhouses, and all kinds of tender grass, fruits and vegetables. Yes, hello.
2. Rumors about lobsters
It is rumored that crayfish is not shrimp, but an insect, and foreigners don't eat it.
According to the thin camel, a popular science expert who asked the shell network for verification, crayfish is a kind of freshwater crayfish, belonging to crustacea crayfish subfamily. It has its own scientific name, Procambarus clarkii. Crayfish's hometown is not in China or Japan, but in North America. Its main habitat is along the Gulf of Mexico, especially near the mouth of the Mississippi River.
The characteristics of this kind of shrimp are fast growth and strong adaptability, and they can survive in clean and polluted environment. Crayfish can eat a lot and have a good appetite. It belongs to omnivorous animals and can eat aquatic plants, algae, aquatic insects, animal carcasses and so on.
According to FAO statistics, the annual global trade volume of crayfish is as high as 300,000 tons. Thin camel, a popular science expert, said that in the hometown of crayfish in the United States, crayfish began to be eaten as early as 200 years ago, and the number was very large. There are also many markets that specialize in selling crayfish, which are also eaten in European countries, but the Japanese really don't like it because they think crayfish meat is firewood.
It is said that during World War II, the biochemical troops of the Japanese army stationed in China genetically modified crayfish (the predecessor of crayfish) and transported it to the Japanese army station to feed on the remains that were not completely cremated.
Thin camel, a popular science expert who asked the shell network for evidence, said that crayfish is the scientific name of crayfish, not its predecessor. The time when Japan introduced crayfish from the United States was about 1927, mainly as feed for bullfrogs. In addition, crayfish was indeed brought to China by the Japanese, and it was also used as feed and food around 1929. The earliest landing site was near Nanjing. But at this time, War of Resistance against Japanese Aggression has not yet broken out, and Nanjing and its surrounding areas have not been occupied by the Japanese, so there is no body disposal. During the period of War of Resistance against Japanese Aggression, the concept of gene had not been formed, let alone transgenic. The thin camel said, "crayfish have strong viability, but they don't have the ability to deal with pollution."
It is rumored that the cost of crayfish breeding is high, and the retail price is generally 2.50 yuan/kg, which is unprofitable. All the crayfish in the market are collected by idle farmers in the local river ditch. Usually, the more polluted the river is, the cleaner the water is, and the faster they die.
According to Bian Jiang, assistant president of China Cuisine Association, crayfish grow in paddy fields and rural ditches, but these alone cannot meet the market demand. In addition, crayfish have strong adaptability and reproductive ability, and the breeding cost is not high. Most of the crayfish served in restaurants are farmed. For example, Ma Xiao, the most famous crayfish in Guijie, Beijing, mainly comes from Jiangsu, and has established a specialty store with Xuyi, Jiangsu.
It is said that crayfish has a strong adaptability to toxic water, and the accumulation of heavy metals such as lead, mercury, manganese, chromium and arsenic in the body can reach several hundred times of the normal value.
Yi Zhu, an associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said last night that even if there are heavy metals in the water environment, they are generally concentrated in the head from the perspective of biological enrichment, but they will not accumulate too much heavy metals, so it is recommended not to eat shrimp heads. Generally, as long as it is legally farmed crayfish, the problem is not big.
Thin camel, a popular science expert in shell network, said that crayfish can transfer heavy metals into the shell and toxins out of the body by constantly molting, so the heavy metals in its body may not exceed the standard. "Judging from the current monitoring data in i query, no heavy metals in crayfish have been found to exceed the standard."
It is rumored that crayfish with paragonimiasis are carried for life, which is easy to cause rhabdomyolysis?
Verification Yesterday, the Beijing Municipal Health Supervision Department said that crayfish and crabs are intermediate hosts of paragonimiasis, and processing methods such as roasting, frying, salting and drunkenness cannot kill all the paragonimiasis cysts (larvae) that may be carried in crayfish. City CDC said that as long as you don't eat raw or half-eaten crayfish and crabs, you can prevent paragonimiasis.
According to experts, the cooking temperature should be kept above 100℃ for no less than 10 minutes to ensure the killing of paragonimiasis. In addition, the head of crayfish is prone to lurk bacteria and parasites, and it is generally not eaten.
20 10 a case of rhabdomyolysis occurred in Nanjing, and the Ministry of Health once said that it was related to crayfish. But the specific reasons are still controversial.
Experts say that eating crayfish may cause rhabdomyolysis, but the probability is low, and eating other aquatic products may also cause this symptom.