Metapenaeus ensis is a kind of freshwater shrimp which is bred in fresh water and cultured in seawater. Metapenaeus ensis looks like a prawn, but its shell is softer than that of prawn, and its body shape is not as big as that of prawn, generally about the size of the middle finger.

Guangdong coastal estuaries have high yield, thin body fat shell and delicious and refreshing meat. metapenaeus ensis has strict seasonal requirements, so it is not easy to salvage when the sea water is cold in winter. From the taste, metapenaeus ensis's meat is very tender, so boiled meat is the most original way to eat.

Economic value:

Macrobrachium nipponense has strong vitality, and adult shrimp can live in pure fresh water up to seawater with salinity of 35%, and the suitable water temperature is 19~32℃. Macrobrachium nipponense is omnivorous, but it prefers meat, preys on small crustaceans, cephalopods, shellfish, annelids and aquatic insects, and also feeds on plants such as organic debris and sand algae in large quantities.

Suitable for sandy sediment. In the south 1 year, two crops can be cultivated, the first stocking in March and the second stocking in early summer, while in the north, only 1 time can be cultivated, which is stocked in May and harvested in early October. The output per 667m2 of the cultured Penaeus vannamei is 50~ 150kg.

Macrobrachium nipponense has the characteristics of fast growth, omnivorousness, strong disease resistance, thin shell, fat body, high meat yield, tender meat and seafood flavor, which is more palatable than common prawns and Macrobrachium rosenbergii. In addition, it can survive for a long time out of water and eat live shrimps far from the producing area, which is welcomed by consumers and is a freshwater cultured shrimp with high economic benefits.