American crayfish, commonly known as Boston lobster,, belongs to the crayfish family crayfish genus, living in the cold waters, the meat is more tender and meticulous, the product has a high protein, low fat, vitamins A, C, D, and calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, and other trace elements are rich in flavor, delicious.
Expanded Information
Morphological Characteristics
Body length
varies from 20 ~ 60 cm, weight from ? ~ 4 kilograms; however, according to King's World Records, the largest Boston lobster weighed 20.14 kilograms, with a full length of 1.06 meters from tail to tip of cheliped, and was caught off Nova Scotia, Canada, in 1977, making it the world's heaviest marine crustacean that can grow to be the heaviest.
Body color
Normal olive green or greenish-brown, orange, reddish-brown or black individuals are not difficult to see, but about 1 in 2 million is blue; yellow variant is even rarer, the chance of occurrence of about 1 in 30 million.
Chelicerae
Unlike other species of lobsters, the Boston lobster has two large, fleshy front chelicerae, which account for about 15 percent of the lobster's weight. The first foot is a pair of large chelae, with one side slightly larger than the other. The body surface is smooth and the tentacles are thin.
Nutritional value
Because it lives in cold waters, it grows particularly slowly. The product is characterized by high protein, low fat, rich in vitamins A, C, D and trace elements such as calcium, sodium, potassium, magnesium, phosphorus, iron, sulfur, copper, etc. It is especially rich in unsaturated fatty acids and has a delicious taste. The nutrients are easily digested and absorbed by the body.
Preservation and handling
Fishing
While American lobster can be fished year-round, most of the fishing is concentrated from July to October each year. september and october are the best time for lobster promotion.
Preservation
Much of the American lobster caught by U.S. fishermen is sold fresh to restaurants and supermarkets, but in the early 21st century lobster processing producers began to use cryogenic freezing technology (using nitrogen and carbon dioxide) to freeze both cooked and raw lobster. This product is comparable to the eating quality of fresh lobster after cooking.
In China, frozen lobsters, which are inexpensive to ship and not too expensive, are the best alternative to live lobsters. Frozen products include whole cooked lobsters, semi-cooked (just white) lobsters (partially cooked in 9 seconds), raw lobster tails and cooked lobster meat.
Storage and shipping
Most live lobsters are packaged in 25-50 lb. boxes in seaweed or seawater-impregnated newspaper with gel ice. Lobsters can survive 36-48 hours at 40 degrees F (4 degrees C) out of water. They should be placed in water at 40 to 45 degrees Fahrenheit (4-7 degrees Celsius) to slow metabolism and relieve depression before shipping to customers.
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