Macrobrachium belongs to Palaemonidae and Macrobrachium. The famous Macrobrachium rosenbergii is the largest freshwater shrimp. Distributed in the southern coastal areas, the shrimp is abundant in the middle and lower reaches of Pujiang River in Zhejiang Province. Its size is comparable to that of Macrobrachium rosenbergii. It is found that the largest male reaches 200 grams and the meat is delicious.

The body color is mostly white and transparent, which will change with the environment and water color. It can survive at 5℃ ~ 35℃, the optimum temperature is 20℃ ~ 28℃, and the pH value is 6.3 ~ 7.5. It is a euryhaline shrimp, and its larvae live in the salty and fresh water areas of the estuary, and can live in low salinity and pure fresh water.

Cleaning skills of Macrobrachium Macrobrachium

If there are higher requirements for shrimp cleaning, you can brush the belly of shrimp with a small toothbrush. Cut the shrimp back and remove the shrimp line; Cut off the long beard feet, keep a part, and absorb the flavor.

Pinch the shrimp (because the giant prawn has great strength, it is easy to be pricked by its whiskers or caught by its clamps); Scissors cut off one third of the shrimp head (about the starting point of the vertical line protruding from the middle of the head, including the eyes).

Lift off the shell of the shrimp head and see two lumps of black/green/brown things, which are kept near the shrimp body (shrimp paste, super delicious, where the essence lies) and removed near the front end (viscera such as shrimp stomach, torn by black water); Paste and internal organs are clearly defined, and they are routinely removed. When the head and shell of shrimp are removed, the internal organs have been torn off, regardless; The paste is large and covers the internal organs. Uncover some of the paste and remove the covered internal organs.