The differences between Bolong and Aolong: different origins, different appearance, different taste and taste, and different market prices.

1. Different origins of varieties

Australia is mainly distributed in the waters of Oceania, including southern Australia and Tasmania Island in Australia. Wave dragons are mainly found in the northeastern part of North America to the east coast of Canada.

2. Different appearance forms

The appearance of Aolong has two long shrimp tentacles, but there are no pincers. The surface of the shell is covered with thorns, and there will be thorns when touched by hand. There is a slight tingling sensation; the appearance of the wave dragon has two large pincers, no shrimp tentacles, and the surface of the shell is smooth and has no spines. It's easy to tell these two types of lobsters apart by their appearance.

3. The texture and taste are different

Aolong is larger and contains more meat. The meat is firm and delicious; Bolong is generally smaller than Aolong. , the meat inside is less than that of Aolong. The meat is elastic and tender. It tastes more tender than Aolong, but it is not as fresh as Aolong. Olong can be used for sashimi, while Bolong is not suitable for eating raw.

4. Market prices are different

The output of Bolong is larger, not subject to seasonal restrictions, and the logistics cost is low; the output of Aolong is smaller, and is stocked in April and May every year. It is harvested in October and November of the following year and only produces one crop a year, so the price is much higher than that of Bolong.