No, crayfish.

Crayfish is an omnivore. In terms of eating habits, crayfish prefer to eat mud at the bottom of the river, and they like to eat dead small fish or other aquatic creatures.

The content of astaxanthin in the body is positively related to its ability to resist the harsh external environment, which means that the higher the content of astaxanthin in the body, the stronger its ability to resist the harsh external environment.

Extended data

distribution range

Distributed in Belgium, Belize, Brazil, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador, Egypt, France, Georgia, Germany, Italy, Japan, Kenya, Mexico, Netherlands, Philippines, Portugal, South Africa, Spain, Sudan, Switzerland, Uganda, UK, USA.

Reference materials? Baidu encyclopedia-crayfish

Is crayfish a shrimp or a worm?

When we say lobster, we usually mean crayfish. It is a kind of freshwater shrimp, which is related to lobsters and taxonomically "Decapoda". Lobsters belong to the family Macrophyllaceae, Procambarus or Procambarus, while the crayfish we eat belong to the subfamily of Arthropoda, and some belong to the family Cricket. It has its own scientific name, Procambarus clarkii.

Some people say that crayfish is not shrimp, but a kind of insect. In fact, crayfish is not a worm, but a crustacean, belonging to the suborder Crab. It has a historical origin to say that it is a bug. Because in ancient times, these little things were called bugs. As can be seen from the side of the word "shrimp", it is beside insects, such as snakes, scorpions, crabs, spiders, earthworms and so on. Therefore, in ancient times, you were right to say it was a kind of insect, but now the word "insect" usually refers to insects in arthropods. Crayfish belongs to crustacea of Arthropoda and is parallel to insects. However, it doesn't make much sense for diners to argue whether crayfish are insects. The difference between shrimp and insects is that the meat is more delicious and delicious.

Crayfish's hometown is not in China or Japan, but far away from North America. Its main habitat is the Gulf Coast, especially near the mouth of the Mississippi River. Some crayfish are produced in the southeastern United States, so they are also called American crayfish. Some crayfish are produced near the Gulf of Mexico, especially at the mouth of the Mississippi River, so they are also called Louisiana crayfish. Crayfish has fast growth speed and strong adaptability, and can survive in clean environment and polluted environment, which is the characteristic of this kind of shrimp. Crayfish can eat a lot and has a good appetite. It belongs to omnivorous animals, and can eat water plants, algae, aquatic insects and animal carcasses.

Crayfish is a delicious meal on the table in many countries in the world. According to the statistics of FAO, the annual trade volume of crayfish in the world is over 300,000 tons, which is the most eaten freshwater lobster species, and the annual output accounts for 70-80% of the total freshwater lobster production.

Illustration of lobster variety encyclopedia

As follows:

First, Boston lobster

Boston lobster lives in the east coast of Canada and the east coast of the United States. The distinctive emblem of Boston lobster is a pair of lobster tongs, which are thick because of too much activity. In contrast, the shrimp has no cream, but the meat is tender, smooth and detailed. Living in a cold sea area, it grows very slowly. Different from other kinds of lobsters, Boston lobster has two huge and fleshy forelegs, which account for about 15% of the lobster's weight.

Second, the European Blue Dragon

European blue dragon, widely distributed in the European coast and the British coast, has a slightly blue body color and belongs to the same species as American lobster. Rare and precious, the growth period is long, and the age of shrimp has little effect on the meat quality. No matter how big or small, it is tender, smooth, soft and greasy, with a strong and sweet taste. You can feel the rich and sweet lobster flavor and the faint salty smell of the sea at the entrance, so it is worth a lot.

Third, Australian rock lobster

Aolong is produced in southern and northern Australia and FAO57 producing area. Its whole body is fiery red, its claws are golden yellow, and its meat quality is the most delicious. First, it is big and fat, rich in nutrition, tender, crisp and delicious.

Fourth, the red dragon

American sea area is one of the few cleanest sea areas in the world, and American red dragons live far away from pollution. Its shape is similar to that of Aolong, and it is a common species in lobster, and the shrimp meat is reddish. Long beard, no pliers, bright red stripes on his legs. The meat is tender and delicate, rich in nutrition, and it is a valuable seafood.

Five, green lobster

Green lobster is also known as ripple lobster, green dragon, green shell, and salon. Mainly distributed in India, the western Pacific Ocean, from the east coast of Africa to Japan, Australia, Marquis Islands and Taiwan Province. Xiaoqing lobster has a thick head and chest, hard shell, colorful and short abdomen.

What kinds of crayfish are there?

1, crayfish is also known as crayfish. There are 596 species and subspecies of freshwater crayfish in the world, with the largest distribution in North America, about 400 species and subspecies, followed by Australia 100 species, Europe 15 species, 8 species in South America and 7 species in Asia.

2. Because crayfish grow in different environments, it is recommended to eat crayfish produced in the lake area. The crayfish produced in the lake area are characterized by bright colors, large individuals, and the proportion of head to trunk is relatively consistent.

3. At present, the crayfish sold in China's market are mainly produced in Weishan Lake, Dongting Lake, Poyang Lake, Honghu Lake and Hongze Lake. Take Weishan Lake as an example, the daily output in peak season is about 30 tons, and it is about 3600 tons in May, June, July and August. Together with other lake areas, the total output of these major producing areas in peak season is around 1 17,000 tons. This is basically the same as the annual consumption of 20,000 tons of crayfish in China.

more

Lobsters are not shrimps, but bugs.

Crayfish, scientific name: Procambarus clarkii, but from the perspective of biological taxonomy.

The classification of crayfish is arthropoda, crustacea, Decapoda, crayfish, Procambarus and crayfish.

But having said that, the main concern is the taxonomic phylum Arthropoda. Arthropoda is the largest phylum in the animal kingdom, including most insects in nature, such as mosquitoes, flies and butterflies. It also includes spiders and scorpions; In addition, crustaceans in arthropoda include crabs and prawns.

So the conclusion is that if you look at the phylum of taxonomy, crayfish is indeed a worm, but if you look at the taxonomic level of order, crayfish is a shrimp.