The difference between farmed and marine shrimp is the difference in the species, breed, catch and method of shrimp supply, and shrimp are spoiled very quickly due to their unsaturated fatty acids, because all the digestive organs of shrimp are located in the head area.The beginning of the corruption stage is from the head to the body part, which with the beginning of the corruption stage, the shrimp head is separated and sold without a head.For information about Sea Shrimp Visit our site.
Sea Shrimp Nutrition
Shrimp should be with the head and its head firmly attached to the body. The color of shrimp varies depending on the species, race and living environment, but after cooking, almost all shrimp turn reddish pink, which indicates the intensity of this color. Shrimp is healthy.
The less pink the cooking, the lower the quality. The color of the shrimp should be uniform and not have large black spots. Scattered tiny spots are normal on the surface of the body.
Healthy and fresh shrimp should be free of any foul, pungent and pungent odors. The smell of fresh and fresh shrimp is a special and mild smell of shrimp. In the case of spoilage, the strong smell of ammonia comes from the shrimp. While in old or rotten shrimp, the shell does not have a natural color and sometimes becomes cloudy. “Healthy and fresh shrimp have a consistent flesh, and their meat is free of slippery and viscous state.”
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Cheap Sea Shrimp Wholesale Prices
The difference between farmed shrimp and seaweed Shrimp are sold in two types, sea and farmed. The quality of sea shrimp in Iran is better and more marketable than its breeding type.Also, these two types of aquatic species are different in terms of color and appearance. In this way, because farmed shrimp in Iran in all farms and different regions, it is only a type of vanami.
And the color of Vanami farmed shrimp is olive green (bold or pale and sometimes olive-like glass) which is different and recognizable from all marine species in Iran.Explain that shrimp and vanilla are not native to Iranian waters. And one of the reasons for choosing the Anami species is that it is more resistant to patients than the previous Iranian shrimp species (Indicus or Indian white).Vanami shrimp make up about 80 percent of the world’s shrimp. Naturally, this type of shrimp accounts for a very high percentage of world exports.
Regarding the color of shrimp, it can be said that shrimp have a pale pink color and other colors that you can see in the Persian Gulf edible shrimp content, but farmed shrimp have olive green color and can be graded.For information about deep sea shrimp Visit our site.
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