A few days ago we sent two articles on Boston lobsters (click on the link at the end of the article to review), many people said that they did not see enough and wanted to see other shrimp. No, there is today's article.
Thank you for providing me with a new topic.
Shrimp can be eaten, but there are only a few that are really delicious and can eat stories. When eating shrimp, what can you talk about to show that you are a well-educated reader of natural history without a trace? Then you should read today's article well.
Oh, today Monday, for an appetizer. (Praise me intimately)
01 Base shrimp: a fast disappearing culture method
"Come pan ki wai shrimp! Well? How is it not the same as the last time I ate? "It's not just one. Kiwi shrimp is not the name of a shrimp, but refers to a farming method.
"Base" is the base embankment, embankment, "encirclement" is the fence. Some people in South China would use stones to fence the embankment at the mouth of the river, in the early days to prevent the sea from invading the field, and later found that some shrimp fry would enter the embankment at high tide, could not go out, and slowly grew. In this way, you can catch shrimp without going out to sea. As a result, fishermen in Guangdong developed this into a pond fenced with stones for shrimp farming.
At high tide, the floodgates are opened to fill the water, and the shrimp fry enter the base with the tide.
Yes, the shrimp in the base is called the base shrimp.
The seedlings of the base shrimp come from the wild shrimp fry brought by the high tide, and there is no need to feed during the period, and there are various small organisms in the mangrove mudflat for shrimp to prey on, which is naturally raised. People only need to open the gate every half a month to release the sewage, and wait for the high tide to bring in fresh seawater.
The water changes every two weeks, and the trapped shrimp fry gradually grow. After half a year, fishing nets are set up at the gate, and shrimp can be harvested by opening the gate and releasing water.
The cost of raising shrimp in this way is almost zero, and the taste of shrimp meat is basically equivalent to that of wild shrimp, not only elastic teeth, but also sweet.
Of course it was very popular. In the 1980s, Hong Kong's kiwi shrimp sold for close to grouper and became popular.
In the early years, the shrimp raised in the base wei was mainly knife-fronted new shrimp, so it is the most orthodox base shrimp. Later, Penaeus longifolia and Nichysopsis were also known as basal shrimp. But be aware that 99% of these shrimp today are not out of the "base circle"! The base area requires fewer and fewer native tidal flats and low yields, competing no more than modern shrimp ponds. Kiwaki disappeared.
Today, in Hong Kong's Mai Po Conservation Area, some base fences are still preserved. Shrimp are still raised, but they are not sold and used for nature education. According to experiencers who have eaten it, it is more delicious than the so-called "kiwei shrimp" on the market now.
Ki wai shrimp in the Mai Po Conservation Area, Hong Kong
Image source: scontent-hkt1-2.xx.fbcdn.net
02 Japanese shrimp: the most delicious wheels
Today's northern market "kiwei shrimp" is usually a zebra stripe, the tail of the yellow and blue shrimp, it is the Japanese sac shrimp. Chinese commonly known as the spotted shrimp, the bamboo shrimp, the flower tail shrimp. The Japanese call the shrimp "Hai Lao" and the Japanese sac shrimp "Che Hai Lao", because when the shrimp body is curled, the stripes on the body become radial, shaped like the spokes of a wheel.
Japanese cystic shrimp
Image source: Shangguan News
There is a reason why P. niger can afford the name of the base shrimp. The Japanese, who eat countless seafood, believe that it is the hegemon of cooked shrimp. After cooking, its shell and flesh color are gorgeous and charming, glycine content in the shrimp one of the best, sweet and pleasant after cooking, live shrimp rich in the body of adenosine triphosphate heat into adenosine monophosphate, lining this sweetness is more prominent, which is also the reason for its "crown of fresh sweetness".
Japanese shrimp is not only suitable for sushi, but also the best choice for fried shrimp tempura. In Chinese food, this shrimp is suitable for white burning or steaming, and its original taste has always been the highest courtesy for shrimp.
Japanese sac shrimp sashimi
Image source: hitosara.com
Fried shrimp tempura
Image source: hayato-no-megumi.stores.jp
Japanese shrimp in the market is generally only one pound long, but if you go to seafood markets in Xiamen and other places,
Sometimes you can see individuals with the length of a small arm! Could it be that it was made with feed? On the contrary, this big shrimp is the wild shrimp.
Japanese shrimp could have grown to 30 cm long, but artificial breeding could not wait so long, and they were sold in the small shrimp period.
This shrimp is really big
Image source network
03 Penaeus vannamei: Freshwater can also live
The shrimp sold the most in the seafood market now is the South American white shrimp. It is commonly known as "sea white shrimp", such an earthy name, should be native to China, right? Instead, it comes from the farthest reaches of China on Earth: mexico to the northern waters of Peru.
Penaeus vannamei
Image source: aquaculturemag.com
Of course, they are now widely farmed in China because they are so well-bred: they are very adaptable to water temperature and salt, how strong is it? As a sea shrimp, it grows in pure fresh water!
Of course, it tastes better to be raised in salt water.
Today, Penaeus vannamei is the most farmed shrimp in the world. In addition to the name "sea white shrimp", the "Ecuadorian white shrimp" and "Indian white-footed shrimp" in the market are actually it. It has a high meat yield, good meat quality, good taste, and a very close price. These benefits allowed it to beat native shrimp such as Chinese shrimp and occupy the tables of contemporary Chinese.
Incandescent is the best!
Image source: stellarmarine.in
04 Penaeus monodon: the largest shrimp in the world
Penaeus monodon is one more word than the common name of Japanese pea consort shrimp, "penaeus pneumoniae", but the two are not a style at all.
Penaeus tabula is commonly known as black tiger shrimp in China, and in Japan it is commonly known as niu hai lao, such as cattle like a tiger, which is the impression it gives: big.
Penaeus monodon
Image source: nazo108.sblo.jp
It can grow to 33 cm and weigh more than a pound. Although the body surface also has some ring-like stripes embellishments, it does not look elegant at all, but adds more vitality, just like the tattoos of the big brother of society. The body is thick and has a lot of meat.
Penaeus monodon is particularly common in Southeast Asian markets. Tourists go to the seaside stalls in Thailand and Malaysia, they all love to order it, feel that the meat is more, real, and a shrimp occupies a plate, suitable for taking photos and sending circles of friends. Only when you eat it will you find its shortcomings: the meat is very noodles, and the shrimp flavor is not enough. But for tourists, coming out is being slaughtered, which is not a big problem.
I couldn't stuff it
Image source: flickr.com
05 Sweet shrimp: self-dissolving to become sweet
In the Japanese sashimi platter, a kind of red shrimp is commonly seen: sweet shrimp, commonly known as "Ganhai Lao" (甘エビ). If the sweetness of other shrimp still needs to be touched to feel, then the sweetness of sweet shrimp is a punch to the taste buds, which is too strong. In the sweetness, there is also a sticky taste.
There are two common types of sweet shrimp, both from the genus Long-fronted shrimp: one is the Japanese Spitfire Bay Sweet Shrimp, commonly known as the Northern Red Sea Lao, Hokkaido, Bering Sea to Alaska, Canada West Coast are distributed; The other is the northern long-fronted shrimp, which is mainly distributed in the North Atlantic and around Greenland. Image source: pref.fukui.lg.jp
Why are sweet shrimp so sweet?
It lives in icy seas, and in order to adapt to physiological activities at low temperatures, the biological enzyme activity in the body is very high.
When the sweet shrimp comes out of the water, the biological enzyme loses control and begins to frantically decompose its own protein, called "autolysis", releasing a large number of free amino acids with a fresh and sweet taste.
The soft and sticky feeling of shrimp meat is also caused by the rupture of muscle fibers after self-dissolution, similar to the treatment of meat with tender meat powder. This is why sweet shrimp are sweet and sticky.
But note that this beauty only exists in raw food, once cooked, the sweetness of the sweet shrimp is lost, the meat is noodles and powder, and people do not want to eat a second bite.
Boss, one more bowl!
Image source: 4travel.jp
06 White Shrimp: Tears of Angels
It is found almost exclusively in the waters around Toyama Bay, Toshu Beach, Suruga Bay, and Sagami Bay in Japan. The white shrimp shell is soft, the flesh is delicate, but the water content is high, and it is laborious to handle.
White shrimp
Image source: toyama-asbb.com
White shrimp has the best taste when eaten raw. After being peeled into raw shrimp, they are either placed on a warship roll or covered with sea urchins and salmon roe on rice, and the taste is slightly sweet and fresh.
White shrimp sushi
Image source: naihaolee.pixnet.net
In addition to raw food, white shrimp is also suitable for frying. One of the classic products in tempura is to melt white shrimp into the batter and fry them into a whole piece, and then put them on the cold soup udon noodles.
Let me see who isn't hungry
Image source: livedoor.blogimg.jp
Review of past issues
Every lobster you eat is the "king of the inner rolls" of shrimp.
Female lobsters look at male lobsters and will swim to her house to urinate repeatedly!
How can eating seafood lack a seafood placemat
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Written by | Fish in Salzburg
WeChat Editor | What a cool
This article was originally published in the February 2020 issue of Naturalist magazine