English name: Warmwater Shrimp Sales Proposals The United States is a major producer of three popular warm-water shrimps. The use of fishing vessels with refrigerated equipment can produce high-quality shrimp, including high-grade shrimp during the productive season, and a large number of small shrimps harvested in the late spring when they are made into shrimps. Obvious price advantage Product Description Warm Water Shrimp Scientific name (scientific name): Penaeus aztecus (prawn), Penaeus setiferus (white shrimp), Penaeus duorarum (pink shrimp), Sicyonia brevirostris (rock shrimp) Using the latest computer graphics and image technology, the patient is placed in a virtual environment, by picking technology, make the person can see on the screen or take the form of virtual figure, according to the change of scene and in the screen prompt to do all kinds of action, to keep the screen scene pattern continues, until finally complete the training goals. Situational Rehabilitation Equipment Occupational Therapy Equipment For Home,Ankle Joint Training Device,Shoulder Joint Convolution Training Apparatus,Situational Rehabilitation Equipment jinan Fangqi Sunshine education consulting CO.,LTD. , https://www.fzrehabmarket.com
Common names: Gulf of Mexico shrimp, brown shrimp, white shrimp, pink shrimp, rock shrimp. It is usually the name of the state where the origin is located (such as Louisiana White Shrimp, Texas Brown Shrimp, and Floriori Origin and Period:
Texas, Louisiana, Florida, Georgia, North Carolina and South Carolina.
Introduction:
The United States produces large amounts of shrimp in the warm waters of the Gulf of Mexico and the Southeast. This kind of shrimp has already started artificial breeding in states such as Texas and Hawaii, but the quantity is limited at present.
The average annual shrimp production in the United States is 12 to 13 million tons. Which warm water shrimp accounts for 85-90%. The main warm water shrimp species caught in the United States are Penaeus aztecus, Penaeus setiferus and Penaeus duo-rarum. Brown shrimp production accounts for 60% of the total production of warm-water shrimp, followed by white shrimp, accounting for 30%, and pink shrimp only 10%. More than 90% of American warm water shrimps are processed by freezing.
Although warm-water shrimp is named according to color, the appearance color is not enough to distinguish each variety. The only exception is pink shrimp, which has a pronounced pink appearance when uncooked. (Of course, all three shrimps turn pink after cooking). When judging shellfish and white shrimp, touch the shrimp shell to find a ditch or ridge that runs through the whole shrimp. If there is such a ditch or ridge, it is brown shrimp, otherwise white shrimp.
It is very important to correctly distinguish the species of shrimp, because white shrimp is usually sold for more than 0.4 yuan per kilogram. The main reason is that most consumers prefer white shrimp and believe that their meat quality is more tender. The price of pink shrimp is basically the same as white shrimp, because its pink appearance is more attractive, especially to attract customers in supermarkets.
More than 80% of the United States warm water shrimp is produced in the waters of the Gulf of Mexico. Texas is the main producer of shrimp, followed by Louisiana and Florida.
American warm water shrimp can be caught all year, but the fishing period is mainly concentrated in the warm water months. Starting in May, fishermen operating small-scale fishing vessels in Louisiana began to fish shrimp (mainly brown shrimp) in the bay and estuary area. Most of the harvested shrimp is processed into shrimp, with specifications of approximately 150 to 200 shrimp per kilogram. In the midsummer season, brown shrimp have been extensively propagated and migrated to deepwater areas in the Gulf of Mexico where large trawling vessels are fishing. More and more fishing vessels will freeze the caught shrimp on ice with salt water. Most fishing vessels unload at Texas ports.
White shrimp fishing began in the offshore waters of Louisiana in August and continued until the fall of that year. The white shrimps migrate to the deep sea area in the autumn. The Florida waters are the production areas for pink shrimp. The fishing season is from winter to early spring each year.
White and brown shrimp can also be caught in the Atlantic coast waters from North Carolina to Florida, from April to December. The catches in these states are not large, and they are mainly sold as fresh shrimp.
Almost all warm-water shrimp produced in the United States are sold in the form of shrimp or shellfish, which are the main form of demand in the U.S. market. With the increasing demand for crawfish, some U.S. producers began processing and producing shrimp that is frozen at sea. Most of the marine frozen shrimps are thawed and re-frozen at the processing plant and are usually frozen in CO2 or liquid nitrogen freezer to maintain quality.
Expensive coastal land prices and temperatures that are not suitable for annual farming have limited the large-scale development of shrimp farming in the United States. Existing shrimp farmers sell most of their products at high prices in the chilled form to the local seafood market.
The United States also produces a small amount of rocky shrimp (Sicyonia brevirostris), mainly produced in the Gulf of Mexico, with an annual catch of about 2,000 tons. Due to its hard shell, most rock shrimp are frozen at sea and then shelled in onshore processing plants. Rock meat is popular for its unique lobster-like products.
Common name (market name): Gulf of Mexico shrimp, brown shrimp, white shrimp, pink shrimp, rock shrimp. Usually the state name of the place of origin (such as Louisiana White Shrimp, Texas Brown Shrimp, Florida Pink Shrimp).
Individual size: 20 to 130 per kilogram of shelled shrimp. Shelled shrimps range from 100 to 250 per kilogram. Head shrimp is 13 to 50 per kilogram.
Production rate: From whole shrimp to tailed shrimp: 60-65%; whole shrimp to shrimp 50%.
The main products: Frozen: tail shrimp; shrimp in addition to the midline and not removed midline shrimp, cooked shrimp frozen or frozen. Part of the shrimp.
Preservation treatment: Frozen shrimps that have been properly plated in ice can be kept at zero degrees Fahrenheit (-18 degrees Celsius) for 9 to 12 months. Single frozen shrimp can be stored for 6 to 9 months after being treated with a galvanized iron. Thaw the shrimp for 4 to 5 days.
Taste: soft texture: solid nutrition index (per 100 grams)
Calories: 106 kcal Protein: 20.3 g Fat: 1.7 g Cholesterol: 152 mg Non-saturated fatty acid (Omega-3): 0.48 g Sodium salt: 148 mg Main origins: Texas, Louisiana, Florida, Georgia, North Carolina and South Carolina's main fishing methods: trawls and butterfly nets, a small amount of pond culture and fishing season: throughout the year, Brown prawn defective identification:
Improper handling of neck neck, shelling and deficiencies are the result of improper processing during processing. Black spots are signs of improper handling (not enough ice plating) during fishing. Sticky, soapy-looking shrimps indicate that the use of phosphates is excessive. The presence of scars suggests that the use of sulphite over-damaged shrimp can result in high comminuted shrimp with ammonia smell