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What's the difference between Prawns & Shrimp?


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Author Topic: What's the difference between Prawns & Shrimp?  (Read 594 times)
arete
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« on: April 07, 2009, 08:54:32 pm »
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Prawns and shrimp look alike and taste very similar, so many people use the terms interchangeably, often referring to smaller examples as shrimp and larger ones as prawns, says Craig Collins, farm manager of Desert Sweet Shrimp.
But prawns can be small and shrimp can be big. The best way to tell the difference is to check out the animal’s abdomen before it’s been peeled or deveined, says Darlene Crist, media relations representative for the Census of Marine Life. Take a look at the underside of the tail and pay careful attention to the second plate. On a shrimp the second plate overlaps both the first and third plates, but on a prawn the second plate will only overlap the third plate.

Though both prawns and shrimp are crustaceans belonging to the Decapoda order, they are members of different suborders: Prawns belong to the Dendrobranchiata suborder, and shrimp to the Pleocyemata. In addition to the slight variation in appearance, their reproductive patterns differ.
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caskur™
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« Reply #1 on: April 07, 2009, 09:14:36 pm »
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Apparently we have shrimp in Australia....if the taste is the same and I am assuming it is too close to matter....I don't care...

but we have fresh water "crayfish".....they have several different names too...marin, gilgies and yabbies...LOL...

gilgies are from my part of the country...


http://www.bioone.org/doi/abs/10.1651/C-2518


Also, "Crayfish" are known as Rock Lobster....but to locals...it will always be "crayfish" this creature made our family rich... Grin




The Western Rock Lobster, Panulirus cygnus, is the Australia’s largest and most valuable single species fishery, with a GVP of approximately AU$300 million a year and was the first fishery in the world to be certified as sustainable and well managed by an independent, third-party eco label. An average of 11,000 tonnes of lobster is harvested each year along the continental shelf of Western Australia from Shark Bay to Cape Leeuwin by 500 boats.

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« Reply #2 on: April 07, 2009, 09:40:05 pm »
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And our love Swan River is infested with this tasty dish....Blue Manner Crabs...




http://www.sea-ex.com/fishphotos/crab,.htm

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« Reply #3 on: April 07, 2009, 09:43:14 pm »
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This is what I ate all weekend.....we bought 2 kilos of King Prawns for $30.00





and Momma Shrimp Australia...


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« Reply #4 on: April 07, 2009, 09:50:37 pm »
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Here is a gilgie...


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arete
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« Reply #5 on: April 08, 2009, 08:13:23 am »
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O wow, I love blue crab.  I always thought prawns were just a larger version
of shrimp.  Have you ever eaten softshell crabs?  A Maryland delicasy.  You eat the whole
crab shell and all but they are only in season for a very short time because they do
eventually get their hard shell & then of course you can't eat the whole thing.
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« Reply #6 on: April 08, 2009, 08:25:30 am »
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We have "Moreton Bay Bugs" too....I had them once at a restaurant...delicious...

The Moreton Bay bug (Thenus orientalis), also known as the Bay lobster, is a species of slipper lobster found throughout the waters of Australia's north coast. It is a relatively expensive delicacy served in many restaurants in Queensland.

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arete
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« Reply #7 on: April 08, 2009, 03:33:28 pm »
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I love seafood! 
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« Reply #8 on: April 09, 2009, 09:04:51 am »
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The night I had "Moreton Bay Bugs" was the first night in my entire life where I had poached fresh salmon too....I thought I had nearly died and went to heaven....it was the first time I'd tasted how good fresh salmon was and not salmon from a can...I'd only ever eaten salmon from cans.
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bella
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« Reply #9 on: April 09, 2009, 09:32:06 am »
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that's my specialty, salmon.  poached, baked, broiled, grilled.....you name it Wink  c'mon on over for dinner if you are ever in the states.  i'll save you some cashola & make a divine dinner. 

i've never had canned, no thanx.  tuna is the only one thus far & i'll keep it that way Grin

do you all have trout in australia?  golden trout is very very similar to salmon believe or not & quite a treat Tongue
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« Reply #10 on: April 09, 2009, 10:13:35 am »
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I think we have trout in our rivers in the Eastern States….the delicacies you have pertain to your area and visa versa…..so what I grew up eating for free, like Rock Lobster, New Yorkers were paying $90 for one at restaurants in NYC at the time…..one person’s seasonal crop is another person’s imported delicacy.  Salmon are more of a American thing although these days, they have salmon farms in our oceans…….but anything fresh served with homemade sauces with herbs and spices added, is just so much nicer than tinned stuff…..the only exceptions perhaps would be tinned tomatoes, [maybe] I find tinned tomatos from Italy to be excellent…..we seem to get tomatoes that have been kept too long in cold storage and are rubbish but for consistencies sakes, tinned tomatoes are the go.
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arete
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« Reply #11 on: April 10, 2009, 05:31:46 pm »
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I agree.  Fresh local ingredients are always BEST.  The closer to home
your food is the better.  I will grow my own tomatoes again this year and
herbs as well.  There is just nothing better than a homegrown VIRGINIA tomato.
It's my own delicassy.  My mouth is watering just thinking about it.

Florida just cannot compete in producing a perfect succulent, flavorful tomato.
Maybe it has something to do with warm weather all year long.  They need
to just stick to producing oranges & leave the tomatoes to us.  Smiley

I use canned tomatoes all winter.  My mother used to can our own tomatoes and
peaches.  Well we would go pick the peaches at local farms since we didn't grow
our own peaches.
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« Reply #12 on: April 10, 2009, 11:12:31 pm »
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Peaches sounds good...

when you say "canned"....you're talking about preserving them in glass jars aren't you?
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arete
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« Reply #13 on: April 11, 2009, 12:30:21 am »
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Yes.  I guess it should be called "jarred"  lol...
She would make the best brandied peaches ever.
They were so good to eat in the winter when
fresh local peaches were not available.
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« Reply #14 on: April 13, 2009, 03:51:25 am »
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You insect eating bastards

Those things look disgusting Afro
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