Estuary-dwelling fish and the juveniles of many other fish species inhabiting these waters, eat large quantities of prawns as part of their normal diet.
Both prawns and shrimp belong to the Crustacean family and are cousins of the crab and the lobster. This means that they shed their transparent shell in a process called moulting, in order to grow.
The prawn (scientific name Palaemon) is long legged with a transparent shell. It is found in the rocky pools among weeds on the shores and river estuary beds. There are many species of prawns found.
The shrimp (scientific name Crangon) however, is sandy coloured and is short legged. It is found in the sandy shallows and buries itself in the sands.
For humans, prawns offer excellent taste combined with nutrition. Prawns are a nutritious food, providing high quality proteins and good cholesterol as well as essential trace elements such as iodine and potassium.
Life Cycle Prawns are an “annual crop” - that is they grow to catching size and breed within one year. However, in unfished waters, their natural life may span three years.
The moon dominates the life of a prawn. When young, prawns grow rapidly, moulting their shells to coincide with the full moon (and high tides) each month. After reaching maturity, growth and moulting slow down.
Live river prawns are almost translucent, with distinct blue tips and a slippery, almost greasy feel to their shell. In contrast, king prawns, although possessing some translucency, are cream in colour, with brown body markings and blue legs and tail fins.
Denne historien er fra August - September 2022-utgaven av Food & Beverage Business Review.
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Denne historien er fra August - September 2022-utgaven av Food & Beverage Business Review.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Healthy Food - An Attempt to Meet Diners' Desire
Sustainable Development Goal 3 (SDG 3), one of the 17 Sustainable Development Goals established by the United Nations in 2015, was about "Good Health and Well-being". This could be said to be an eye-opener and the source of making people aware of maintaining their health, which became more pronounced due to the Covid-19 pandemic. Consuming healthy food, since then, has become a significant - if not imperative - element in lives of almost everyone. And this healthy and nutritious food is also playing a significant role in the success of restaurants. Diners are now becoming more particular about the food they consume, making the F&B outlets offer a diverse and appealing menu of healthy food options. Ashok Malkani tries to evaluate how the restaurants and chefs are meeting this desire for nutritious food by customers and what are some of the healthy food options.
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