Therefore, lobsters can only be preserved and sold as lobster tails, which can be preserved for a long time, but customers can't see whether the lobster tails are the tails of live crayfish or dead crayfish. Even if the store sells crayfish at a cheaper price, some customers think that it is thoughtful of the merchants, and they are afraid that the customers will have trouble peeling crayfish themselves, and they will give customers intimate service in advance. And the price is relatively cheap, of course, I will choose lobster tails to eat. Besides, after various processing methods such as various spicy soups in the store, who can eat lobster tails fresh or not?
The lobster tail is cheaper than the whole crayfish, and there is another possibility, that is:
Crayfish from the lobster tail are all small and don't sell well, so they can't sell at the price. Merchants might as well peel off the shrimp shell and keep the shrimp tail, which is as good as selling. It seems cheaper, but it can drive the larger crayfish that meet the standard specifications to sell at a better price, and the merchants still make money overall. At any time, it is "the essence of buying without selling." Differentiated products are sold separately to earn more.
There is another reason why shrimp tails are cheaper than crayfish:
A large number of crayfish from the origin are listed on the market, resulting in oversupply in the market and depressed market prices. The crayfish can't be sold at a good price, or it is difficult to sell them. Therefore, farmers treat the crayfish as shrimp tails and freeze them, so that they can take them out for processing and put them on the market in the off-season. Although it seems cheaper, because they are preserved, the freshness and taste are still quite different from those of truly fresh crayfish. This is my answer to the question that the lobster tail is cheaper than the whole crayfish. What do you think of this? Welcome to leave a message in the comment area.