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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Here is a gilgie...
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arete
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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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caskur™
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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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I love seafood!
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caskur™
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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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caskur™
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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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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. 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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caskur™
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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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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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d
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You insect eating bastards Those things look disgusting
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