Swimming crayfish

The scientific name of the red lobster, palinuridae, mainly grows in the Pacific and North American coasts. It mainly lives in the crevice of coral rock. As early as 1993, China and the United States have taken the lead in packaging and providing fresh red lobster.

The body length is 20-30cm, the weight is about 500g-1kg, the tail is too large, there is no forceps, and there are many tentacles. The meat of red lobster is more tender than that of green lobster and Boston lobster. It is perfect as a food material. It is delicious whether it is sashimi, spoon or cheese. The nutritive value, type and content of nutrients are no less than that of livestock and poultry meat, and the nutritional components in all kinds of shrimp are almost the same. Shrimp body contains high protein, low fat, protein content accounts for 16% - 20% of the total, fat content is less than 0.2%. And the fat is mainly composed of unsaturated fatty acids, suitable for human absorption. The content of zinc, iodine, selenium and other trace elements in shrimp meat is higher than that in other foods. At the same time, its muscle fiber is tender and easy to digest and absorb. Lobster is not only white and tender meat, delicious taste, high protein, low fat, rich nutrition, but also has medicinal value. It can remove phlegm and relieve cough, and promote wound healing after operation. As a pure natural, wild, pollution-free, healthy and healthy green food, it is definitely the first choice for wedding, party, annual meeting, reunion dinner and so on.