"Recently, I also had a serving of crayfish at a restaurant that was very large."

"Which? You have a little bit of basic common sense how about, a turn of the winter, crawfish very early open hole hibernation period, where you eat to get."

The above conversation, in Zhejiang Freshwater Aquatic Products Research Laboratory to see, are no problem. His new conversion of scientific research results, is to let everyone eat in the winter "crayfish".

This type of "crayfish" is the name of Australia's small green dragon, is introduced to Australia, it is emerald green all over, the two big ao above a touch of bright red, the block is much larger than the crayfish, a single weight can exceed 70 grams.

And crayfish must be dormant, July has been off the market in the specific case is not the same, the small green dragon do not have to winter, the spring release of seedlings, September-November on sale, in the crayfish off the market after the ultimate take over, October is the peak of its many on sale.

Today, the Qianjiang Evening News news reporter with the provincial freshwater authoritative experts, rushed to a paddy field located in Huzhou South Taihu Lake, where the rice paddies are surrounded by water, pit excavation of about 1-meter-deep canals, the water scattered happens to be the Australian small green dragon.

Farmers are busy caging and marketing, and this is the first year they've collaborated with the province's freshwater institute to raise small green dragons. Hearing that there are also freshwater crayfish deliveries, the purchase of the city's buyers come here, under the eye of the pond before the market price of unity up to 40 yuan a catty.

Farmers said, this small green dragon economic returns are very good, we are mainly to the nearby restaurants and hotels supply, a few days ago, the box horse fresh food also came to the goods.

"The world has identified 650 species and subspecies of freshwater crayfish, divided into the crayfish family, the southern crayfish family and the family of laharians, the guys ate a lot of years of crayfish, alias Cray's crayfish, which is actually the laharians."

Gu Zhimin said to the money newspaper news reporter, the Australian small green lobster is its own 1993 introduced from overseas, it is a kind of subtropical shrimp, due to the natural environment is not suitable for that time raised in the Institute basically all died.

But, the small green dragon block than crayfish, and meat texture firm, low-carbohydrate high-protein food, edible proportion is high, is very economic value, will be favored by the market good kinds. Therefore, this 20 years, Gu Zhimin has been unremitting continuous domestication of this species, so that it meets the growth and development in the coastal areas of China.

That afternoon, the money newspaper news reporter with the authoritative experts back to the provincial freshwater institute of scientific research industry base, where there are ponds of basic breeding of small green dragon.

Gu Zhimin said, the small green dragon is omnivorous, its taste is somewhat like Yangcheng Lake hairy crabs, breeding to be planted at the bottom of the pond water plants plants, they like, but also need to feed each other to clean up the concentrate feed. And the breeding of four big fish than, small green dragon breeding more clean environmental protection.

On the spot, the province of freshwater researchers to catch a few large baskets of shrimp, with electronic scales, rulers and markers of each small green dragon length, net weight one by one accurate measurement of the basic pond culture of small green dragon carried out before the pond evaluation.

Sampling measurements show that after 192 days of farming, the red crayfish mean rest weight can reach 79.17 ± 2.23g, mean length 128.40 ± 6.75mm, the quality of all levels are far more than crayfish.

So, how does the small green dragon taste when eating?

Provincial Freshwater Institute canteen teacher, on the spot cooking two flavors of small green dragon, a brine, a spicy, fresh shrimp without fishy taste, shrimp body meat thick and firm, taste are very very good.

It's burning method and crayfish is similar, but the money news reporter found that, if boiled, small green lobster shrimp body color is orange-red, to use more than 100 ℃ high temperature oil explosion, shrimp body color will change to orange-red.

Said here, the guys must be curious, that is, Zhejiang Province has long been introduced so good shrimp, why not on sale until now?

Gu Zhimin bluntly: because the first two years of crayfish price slump, farmers breeding initiative is low, small green dragon publicity also encountered a short board. So many years, crawfish consumption is hot, but also pull the farmers initiative, to the small green dragon publicity generated opportunities.

Now, the success of the domestication of Australia's small green dragon 2021 initial marketing promotion of farming, north and central Zhejiang just put on sale, Jiangsu Province, Shanghai area is also a breeding, this shrimp a catty five or six, able to eat from September to November.

Autumn and winter season shrimp bully come, you want to eat what flavor?