The second type: Australian lobster. Australian lobster is huge and fat, and the adult shrimp is generally more than 750g. Generally, one lobster can occupy the whole plate. Due to seasonal restrictions, Australian lobster has higher market value, more tender meat and delicious and sweet taste.
The third kind: big abalone, which is one of the precious "sea treasures", is delicious and nutritious, and is known as the "soft gold" of the ocean. The abalone we usually eat is almost 200 grams, and Australian abalone is famous all over the world, and it is also known as "one bite of abalone and one bite of gold". The biggest feature is that it is long and big, and the big one will have about 600~700 grams. Suitable for simmering, stir-frying or sashimi, especially stew.
The fourth kind: blue lobster. In French cuisine, "Brittany" is a frequent word, and most of the words related to it are seafood. And here is an extremely rare marine life-blue lobster. Only 1 100,000 lobsters will appear on average1100,000 lobsters, which is a rare marine life comparable to living fossils.
The fifth species: King Crab, which is surrounded by the sea and has pure water quality and cold water temperature, is an important commercial crab species. Naturally distributed in the cold waters of the North Pacific Ocean, from the Sea of Japan, the Sea of Okhotsk to the Bering Sea. King crabs in Hokkaido grow between 200 meters and 300 meters under the sea.
The sixth kind: elephant mussel, speaking of it, many people are probably familiar with it. It is a leader among shellfish ingredients and is among the top seafood. Elephant mussel, also known as Emperor mussel, is called "elephant mussel" because of its big and fleshy rainbow tube, which looks like an elephant's nose (elephant pull).
Seventh species: bluefin tuna, the best of tuna, "Rolls Royce in fish", is a seafood ingredient with no price.