The same is the lobster, "Aolong" and "Bolong" how to distinguish? What's the difference? Knowledge has increased
When it comes to seafood feasts, one of the most commonly mentioned words is "abalone lobster", as if a seafood dish is missing abalone or lobster, it cannot be called a "feast". When it comes to lobsters, many people will think that it is a kind of shrimp, but it is relatively large. In fact, lobster and shrimp have no relationship, but a kind of insect, mainly distributed in tropical seas, is a very valuable seafood.
In the lobster family, there is a kind called Australian lobster, also known as Australian rock lobster, referred to as Australian dragon; there is also called Boston lobster, also known as Maine lobster, referred to as Bolong. These two lobsters are the most common in supermarkets or seafood stores, and they are also relatively well-known. So today, Lazy Meow will talk to you:
What is the difference between Aolong and Bolong?
<h1 class="pgc-h-arrow-right" >01 varieties are produced differently</h1>
Australopithecus, belonging to the lobster family, rock lobster genus, is a very valuable freshwater economic shrimp species, highly adaptable to the environment, able to tolerate harsh natural environments, mainly distributed in the waters of Oceania, including southern Australia and Australia's Yatasmania Island.
Aolong
Bolong, belonging to the family Sea Crawfish, is a genus of crawfish that prefers to grow in cold seas and can only mate for a short period of time after shelling, growing relatively slowly, mainly in the northeast of North America to the east coast of Canada.
From the point of view of the origin of the species, Aolong and Bolong belong to different species of lobsters, and the distribution of the sea is also different.
<h1 class="pgc-h-arrow-right" >02 The appearance form is different</h1>
The appearance of the dragon has two long shrimp whiskers, but there are no pliers, the surface of the shell is full of thorns, and there will be a slight tingling sensation when touched by hand; the appearance of the dragon has two large pliers, no shrimp whiskers, and the surface of the shell is smoother and has no thorns. It is easy to distinguish between the two lobsters by their appearance.
Boron
From the appearance and morphology, the biggest difference between Aolong and Bolong is that the former has shrimp whiskers, no tongs, and the shell is spined; the latter has no shrimp whiskers, has pincers, and has no spines in the shell.
<h1 class="pgc-h-arrow-right" >03 Tastes different</h1>
Aolong is larger, the meat inside is also more, the meat is tight, the taste is delicious; the size of the Bolong is generally smaller than the Aolong, the meat inside is less than the Aolong, the meat Q is tender and smooth, it is tenderer than the Aolong, but there is no Aolong to eat fresh. Aolong can be used to make sashimi, while Bolong is not suitable for raw food.
From the taste point of view, the meat in Aolong is more, the meat is delicious, suitable for raw eating; the meat in Bolong is less than that of Aolong, and the meat is tender, but it is not suitable for raw eating.
<h1 class="pgc-h-arrow-right" >04 The market price is different</h1>
The supply situation in the market affects the price of ingredients to a certain extent, which is also applicable to Aolong and Bolong. Bolong's production is larger, not limited by the season, logistics costs are lower; Aolong's production is smaller, stocked in April and May every year, harvested in October and November of the following year, and only produced one season a year, so the price is also much higher than Bolong.
From the perspective of market price, the market supply of Aolong is less than that of Bolong, and the price is naturally much higher than That of Bolong.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
It can be seen from the above that the difference between Aolong and Bolong is mainly reflected in four aspects, namely different varieties of origin, different appearance and form, different tastes and tastes, and different market prices. Aolong is mainly produced in Australia, with spines on the shell, with shrimp whiskers, delicious taste; Bolong is mainly produced in North America and Canada, the shell is thornless, there are pliers, no shrimp whiskers, and the taste is delicate. From the perspective of market price, Aolong is much higher than Bolong.
The next time you buy lobster or order lobster, you will have a good idea and will no longer be confused.
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