Producing area of Kei wai shrimp

Kewei shrimp, also known as Dao er New Shrimp, is loved by many people in the market and is a common food for banquets and dinners. But do you know what the producing areas of Kei Wai shrimp are? Let's take a look.

I. the producing area of Kei Wai Shrimp

Jiwei shrimp is mainly produced in the south of the Yangtze River in China, the production is relatively large in Guangdong and Fujian, and is also distributed in the coastal waters south of Shandong Peninsula. It is also distributed along the east coast of Japan, the Philippines, Malaysia, Indonesia and Australia.

II. Living habits

Wide temperature and wide salt shrimp. It is widely inhabited in the sea area of sand bottom, sand bottom and mud bottom, and is distributed in the depth of 50 meters along the coast, but there are more in 10 meters. The water temperature of Ji Wai shrimp adapts to a wide range, and it is distributed at 8-29 degrees in the sea area, and the suitable water temperature for culture is 18-25 degrees. Ji Wei shrimp is a widely salty species, and the salinity ranges from 0 to 34 ‰. Feeding habits are very miscellaneous, mainly preying on benthos, and feeding on bottom plankton and swimming organisms.

III. Economic value

Kewei shrimp and related new shrimp are both small and medium-sized prawns in economic shrimp. The body length of prawns is generally 7.5-16 cm, while that of related prawns is 8-15 cm. Both kinds of shrimp weigh 4-50 grams. The estuarine sea area along the coast of Guangdong has high yield and thin shell, so it is two species of shrimp with high economic value in the genus Penaeus. At present, Guangdong has begun to breed. It can be listed in Hong Kong after two months or so. The survival rate of fishing is high and it is more resistant to dry transportation. it is an important species for fishermen in the Pearl River Estuary to export live shrimp to Hong Kong and Macao. The nutritional value is similar to that of other shrimps.

Kei Wai shrimp is very common in the market, and its economic value is relatively high. If you are interested, you can learn about the culture technology of Ki Wai shrimp.