Can Australian crayfish be cultured in China? culture techniques of Australian crayfish

Australian lobsters are loved and welcomed by Chinese gourmets. Many farmers in the aquaculture industry seem to see business opportunities and want to ask if Australian lobsters can be raised in China. After all, Australian lobster is a foreign product. Today, I'm going to answer your questions: can Australian lobsters be raised in China? If you can, what do you need to pay attention to when raising Australian lobsters?

Can Australian lobsters be farmed in China?

1. Australian lobster is seldom cultivated in China at present. Australian lobster, the scientific name is Australian rock lobster, beautiful lobster. Australian lobster naturally distributed in subtropics and tropics.

2. Australian lobster, mainly produced in Oceania, distributed in southern Australia, Tasmania, Australia. The time when the water temperature in Oceania is higher than 18 ℃ from May to November is six and a half months.

3. When the water temperature reaches more than 16 ℃, the Australian lobster can begin to grow normally. For general commercial shrimp, the weight of young shrimp is 100g to 200g, and that of adult shrimp is more than 750g. It can live normally between water temperature 5-35 ℃ and salinity 17-24 degrees.

Culture techniques of Australian crayfish

1. The source of water is mainly the surface water of unpolluted rivers, lakes, reservoirs and other large bodies of water. Groundwater can also be used, which has the following advantages: a fixed and independent source of water; wild fish without pathogens. No pollution. The temperature is relatively stable throughout the year. The pH value of water, in the process of culture, had a lowest value of 6.10 and a maximum value of 9.33, but 6.5 Mel 9.0 was better, preferably neutral and partial alkali.

2. Dissolved oxygen in water, Australian lobster can survive for a short time, although it can endure hypoxia and dissolved oxygen less than 1 mg / L, but if it is in a state of low dissolved oxygen for a long time, it will affect its growth and survival rate.

3. Therefore, if necessary, the pond should be equipped with an aerator or other oxygenating equipment to keep the dissolved oxygen above 4 mg / L, so as to avoid pollution of heavy metals, pesticides, herbicides, oil, chlorine, methane, argon sulfide, high iron content and so on. ④ cultured in micro-running water or adding new water regularly can promote the growth of lobster.

4. The bottom of the pool is hard soil, there is no silt, the pool wall must have a slope, and the slope must be greater than 3 ∶ 1. The pond should have a good drainage and irrigation system, with water entering the upper part of the pond at one end and drainage at the bottom of the pool at the other end.

How to clean Australian lobster

1. Let the shrimp belly down, pull up the tail, and insert it into the body from the bottom of the tail leaf with a chopstick. Then pull out the chopsticks, along with the discharge of a smelly liquid; if not removed, it will affect its taste. Not only to pee it, but also to remove its faeces (or sand lines). Home-cooked recipes, nourishing deficiency and nourishing body recipes, Yang-tonifying recipes, strengthening the waist and kidney.

2. When cleaning the Australian lobster, first let the shrimp belly down, then pull up the tail, insert a chopstick into the body from the bottom of the tail leaf, and then pull out the chopsticks, it will produce a smelly liquid; if it is not removed, it will affect its taste. In addition, remove the dung intestines (or sand lines) of the lobster.

Can Australian lobster be eaten when it's dead?

1. Under normal circumstances, it can be eaten soon after death, or if it is frozen in time, but it is definitely not fresh and delicious enough.

2, too long to eat, there will be a large number of bacteria, put in the refrigerator freezing problem is not big, but when making lobster, need to heat for a while, make sure it is fully cooked before eating. Because the lobster is a high-protein organism, there are many bacteria in the body. As soon as the lobster dies, the bacteria decompose immediately, and people eat it. It is easy to be poisoned and have diarrhea.

3. If you don't die for a long time, you won't be able to eat for too long. A large number of bacteria will be produced, and it is not a big problem to freeze them in the refrigerator, but when making lobster, you need to heat it for a while and make sure it is fully cooked before you can eat it for a long time.

As can be seen from the above, Australian lobster is seldom cultivated in China at present. Australian lobster we can also call Australian rock lobster, or beautiful lobster. Australian lobster is mainly distributed in subtropics and tropics. Therefore, in China, Australian lobsters are rarely raised in China, and the culture technology is not mature, so we are not advised to raise Australian lobsters rashly.