The second kind: Australian lobster. Australian lobster is huge and fat, and the adult shrimp is generally above 750g. Generally, a lobster can fill the whole plate. Due to seasonal restrictions, Australian lobster has higher market value, tender meat and delicious and sweet taste.
The third kind: abalone, one of the rare "sea treasures", is delicious and nutritious, and is known as the "soft gold" of the ocean. We usually eat about 200 grams of abalone. 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 be about 600~700 grams. Suitable for stewing, frying or sashimi, especially stews.
The fourth kind: blue lobster. In French cuisine, "Brittany" is a word with high frequency, and most of the related words are seafood. There is an extremely rare marine life here-blue lobster. On average, there will be 1 blue lobster in 1 10,000 lobsters, which is a rare marine creature comparable to a living fossil.
The fifth kind: king crab, surrounded by the sea, with pure water and cold water, 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: like a clam, speaking of it, many people may be familiar with it. It is a leader in shellfish ingredients and a leader in top seafood. The elephant mussel, also known as Emperor mussel, is called "elephant mussel" because its large and fleshy rainbow tube looks like an elephant's nose (elephant pull).
The seventh kind: bluefin tuna, the best of tuna, "Rolls Royce in Fish", is a seafood ingredient with no price.