1, region

The biggest difference between crayfish and crayfish is that they are located in different areas. The former is shrimp in the sea, while the latter is shrimp in the river. That is, one is seafood and the other is seafood.

Crayfish: Crayfish generally refers to a kind of shrimp named Procambarus clarkii. Native to Louisiana in the southern United States, this kind of shrimp that lives in rivers belongs to freshwater crayfish.

Macrolobsters: Macrolobsters are the general names of crustaceans, Decapoda, Chellonidae, true lobsters, lobsters, cicada lobsters, Spanish lobsters, shovel lobsters, polychlorolobsters and deep-sea lobsters. All of them are marine, benthic and mostly nocturnal. The country of origin is Central and South America and northeastern Mexico. Such as Australian lobster. The distribution of China has been extended to Shanghai, Jiangsu, Hongkong, Taiwan Province and other places, forming a large number of natural populations.

2. Appearance

They can also be distinguished from each other in appearance. The biggest difference in appearance is that there is no big pliers in the claw-free order where the big lobster is located, which is the most intuitive difference. Chelating refers to the big pliers of shrimp. Strictly speaking, lobster has no shrimp claws (big pliers).

Crayfish: Crayfish looks like a shrimp with a hard shell. Its adult length is about 5.6~ 1 1.9 cm, dark red, with a nearly black shell and a wedge-shaped stripe on the back of its abdomen. Young shrimps are uniform gray, sometimes with black ripples. Long and narrow claws. The middle part of the carapace is not separated by a mesh gap, and there are obvious particles on the carapace. The forehead sword has lateral spines or the end of the forehead sword is scored.

Big lobsters: Most big lobsters are red all over, and there are some other colors. It has a large cylindrical shape and is the largest shrimp in the world (the largest lobster at present is 66 cm long and weighs 16 kg). The crustacean is firm and thick, the head and breastplate are slightly flat, the front edge does not heal with the anterior plate of the mouth, and the side edge does not heal with the abdominal shell of the chest and the base of the chest limb, and the neck groove is obvious.

3. How to eat

The main meat of lobster is in the waist and tail, so many restaurants sell lobsters with only the lower body. However, crayfish have very big pincers, so apart from the tail accident, the pincer meat is very sweet. For example, fresh Australian lobster can be made into sashimi, but crayfish is not suitable. Steamed, ginger, onion, salt and pepper, and spicy are common lobster cooking methods.