Let's look at Africa. In everyone's inherent thinking, the environment in Africa is not very good. At the meeting, we chose breadfruit, or low-cost corn and cassava starch, and boiled and burned these ingredients containing cassava starch in tap water to make ingredients. But this idea is a bit narrow. In fact, in African industries, especially in coastal cities, you will find lobsters and crabs everywhere, which are things that others don't want to eat.
Why is there so much seafood in Africa? Because many parts of Africa are coastal areas, especially in eastern Africa, which is not only close to the deep sea, the Indian Ocean has also endowed Asia and Europe with rich and diverse aquatic resources, abundant zooplankton and peaceful natural environment on the sea surface, which makes the seafood here look big and fat, and it breeds quickly and has a large amount. Therefore, in various coastal cities, aquaculture salvage is an extremely important industrial chain, and African people certainly depend on water for their food.
Compared with domestic seafood, the price of African seafood is relatively low. How low? You can buy a catty of fresh, fat and lively sea lobster for 6 yuan. If the total number of seafood salvaged that day is too large and the number of people who come to buy it is particularly small, we can also bargain with the seller.
In Senegal, Africa, welcome to the famous coastal cities in West Africa, where there are the most colorful seafood network resources. Some small vendors use small pots or barrels of seafood. If the price is cheap, we can buy a pot of seafood, the price is about 10, regardless of whether there are crayfish, crayfish or even raw eel.
In Cameroon, Africa, although they all belong to China in West Africa, the key seafood salvaged is all kinds of fish, such as grouper and sea bass. Although there are shellfish and cancer, the quality of fish is obviously better. In the cafeteria in Cameroon, you can eat all kinds of stone fish, and most of them are stone fish. Spend around 50 yuan, and you can eat all kinds of stone fish.
However, although, on the whole, there are many seafood foods in Africa, and the prices are also cost-effective, African locals do not seem to have much interest in seafood. These fat crayfish, delicious stone fish and boiled red lobster can't attract his attention at all, so that the local poor only eat crayfish. Why do Africans dislike seafood so much?
The first reason is that Africans cook less seafood. Different from all kinds of cooking methods in China, African cooking is very simple, blanching or burning, that's all. Seasoning is simple. Onion, pepper and edible salt are the main sources of seasoning, which leads to a single way to eat seafood. As mentioned above, the largest number of ingredients in Cameroon is stone fish, but there are no special foods such as braised fish pieces, steamed bass, fried fish, sauce fish and stewed fish.
The second reason is that poor people in Africa don't have refrigerators at home, and seafood is not easy to preserve. Although there are a lot of seafood, it is very stressful to catch it and not swallow it or sell it. People in many parts of Africa don't have refrigerators at home, so seafood can't be stored at all. They also don't have a food culture of drying and storing seafood. So the influence of seafood in Africa is relatively low, and only the poor want to eat it.