Buy Slipper Lobster Tails
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Identification & Biology: Despite their name, they are not true lobsters, but are more closely related to spiny lobsters and furry lobsters. Slipper lobsters are instantly recognizable by their enlarged antennae, which project forward from the head as wide plates. Some, such as the Moreton Bay bug and the Balmain bug are important food species.
From the same family as the Dublin Bay prawn (langoustine) and the Northern or American lobster, the slipper or flat lobster has a color that varies with its background, from dark brown to reddish brown to dark green, almost black. It is easily differentiated from the lobster since its claws are short. Its back is covered with small protuberances, a chitinous shell impregnated with calcium that makes it invisible among the rocks from which it emerges only at night.
Recommended Preparation: In cooking, the slipper lobster is used mostly in fish soups. Large slipper lobsters can be prepared in the same way as langoustine or lobster, and have the same delicacy, but unfortunately they are quite rare.
Construct new culinary masterpieces to bring to your menu with the help of this slipper lobster tail meat! Available year round, slipper lobster tail meat is a great, affordable alternative to rock lobster meat. Featuring a white, slightly translucent color and a firm texture, the meat delivers a sweeter taste than rock lobster, and can be used interchangeably in your recipes. Whip up New England classics like a hearty lobster chowder, full of lobster chunks and potatoes, or a creamy corn and lobster chowder, as well as use to create pasta entree favorites, like savory lobster mac 'n cheese or lobster ravioli drizzled with tomato cream sauce. Or, offer a delicious twist to the classic nachos by substituting this lobster tail meat with chicken - you can even try adding some Old Bay seasoning to your queso to give your dish a more authentic kick!With a bulk 10 lb. package of slipper lobster tail meat per case, you are sure to be in good supply during your peak hours. Pre-picked to save your staff valuable prep time, the meat is shipped raw and IQF (individually quick frozen) to best preserve its freshness, as well as to prevent large ice crystals, or blocks, from forming. This allows you to easily portion and thaw only the tail meat you need when grilling, boiling, sauteing, or steaming them. Not only is slipper lobster meat convenient, versatile, and delicious, it is also rich in protein and key nutrients. For a versatile menu item that adds nutritional value to any meal, stock your kitchen with this slipper lobster tail meat!
Slipper lobster is offered as raw extracted tail meat and as whole shell-on raw lobster tails. Our IQF slipper lobster tails and meat should be stored at or below 0F (-18C) and then thawed properly when ready to cook. The frozen shelf life is 18 months. Links to proper seafood handling instructions: NOAA - Fish Watch: Handling Seafood and A Consumer Guide to Safe Seafood Handling.
Slipper lobster tails and meat should be thawed in a sealed plastic container or bag and placed under refrigeration (33-39F) for 12-24 hours or until completely thawed. This thawing method produces a high quality product. To quick thaw, place the product in a colander and run under cold water for 4-8 minutes or until completely thawed. Thawed slipper lobster should be held at 33-39F and totally consumed within 2-3 days.
The Slipper Lobster fisheries of Thailand, Taiwan, China, and Vietnam are largely characterized by a lack of information and resource management. Sources indicate that Slipper Lobster is landed primarily by trawls targeting multiple species, which may contribute to the difficulty in collecting accurate data on Slipper Lobster landings. Because of the multi-species nature of the trawl fisheries that land Slipper Lobster, bycatch, particularly of juvenile finfish species, may be an issue. Although Slipper Lobster reside in somewhat more resilient habitats (e.g., sand and mud), fisheries that land these lobsters may also take place over more structured habitat, where bottom trawling could negatively impact the sea floor. In order to mitigate environmental risk factors from trawl-caught Slipper Lobster, the use of traps should be encouraged.
Slipper lobster fisheries are characterized by a lack of fisheries management oversight, which can lead to overfishing and rapid depletion of the resource. This is exacerbated by a lack of data on nearly every aspect of Slipper Lobster fisheries (catch, size, seasonal trends). Because Slipper Lobster is primarily landed by bottom trawls, habitat impacts are also a potential issue.
Slipper lobsters are a family (Scyllaridae) of about 90 species of achelate crustaceans, in the Decapoda clade Reptantia, found in all warm oceans and seas. They are not true lobsters, but are more closely related to spiny lobsters and furry lobsters. Slipper lobsters are instantly recognisable by their enlarged antennae, which project forward from the head as wide plates. All the species of slipper lobsters are edible, and some, such as the Moreton Bay bug and the Balmain bug (Ibacus peronii) are of commercial importance.
Slipper lobsters have six segments in their heads and eight segments in the thorax, which are collectively covered in a thick carapace. The six segments of the abdomen each bear a pair of pleopods, while the thoracic appendages are either walking legs or maxillipeds. The head segments bear various mouthparts and two pairs of antennae. The first antennae, or antennules, are held on a long flexible stalk, and are used for sensing the environment. The second antennae are the slipper lobsters' most conspicuous feature, as they are expanded and flattened into large plates that extend horizontally forward from the animal's head.[3]
There is considerable variation in size among species of slipper lobsters. The Mediterranean species Scyllarus pygmaeus is the smallest, growing to a maximum total length of 55 millimetres (2.2 in), and rarely more than 40 mm (1.6 in).[4] The largest species, Scyllarides haanii, may reach 50 centimetres (20 in) long.[5]
Slipper lobsters are typically bottom dwellers of the continental shelves, found at depths of up to 500 metres (1,600 ft).[6] Slipper lobsters eat a variety of molluscs, including limpets, mussels and oysters,[7] as well as crustaceans, polychaetes and echinoderms.[8] They grow slowly and live to a considerable age. They lack the giant neurones which allow other decapod crustaceans to perform tailflips, and must rely on other means to escape predator attack, such as burial in a substrate and reliance on the heavily armoured exoskeleton.[9]
Although they are fished for wherever they are found, slipper lobsters have not been the subject of such intense fishery as spiny lobsters or true lobsters.[11] The methods used for catching slipper lobsters varies depending on the species' ecology. Those that prefer soft substrates, such as Thenus and Ibacus, are often caught by trawling, while those that prefer crevices, caves and reefs (including Scyllarides, Arctides and Parribacus species) are usually caught by scuba divers.[6]
The global catch of slipper lobsters was reported in 1991 to be 2,100 tonnes (2,100 long tons; 2,300 short tons).[12] More recently, annual production has been around 5,000 tonnes (4,900 long tons; 5,500 short tons), the majority of which is production of Thenus orientalis in Asia.[13]
A number of common names have been applied to the family Scyllaridae. The most common of these is \"slipper lobster\",[2][6] followed by \"shovel-nosed lobster\"[14] and \"locust lobster\". \"Spanish lobster\" is used for members of the genus Arctides,[15] \"mitten lobster\" for Parribacus,[16] and \"fan lobster\" for Evibacus[17] and Ibacus.[18] In Australia, a number of species are called \"bugs\" (for example, the Balmain bug and Moreton Bay bug), especially those in the genus Ibacus.[19] Other names used in Australia include \"bay lobster\", \"blind lobster\", \"flapjack\", \"flat lobster\", \"flying saucer\", \"gulf lobster\", \"mudbug\", \"sandbug\", \"shovel-nose bug\", \"shovelnose lobster\", \"crayfish\", \"slipper bug\" and \"squagga\".[20] Rarer terms include \"flathead lobster\" (for Thenus orientalis)[21] and \"bulldozer lobster\".[22]In Greece they may be known as Kolochtypes which roughly translates as 'bum hitter'. Twenty-two genera are recognised,[23] the majority of which were erected in 2002 by Lipke Holthuis for species formerly classified under Scyllarus:[24]
Are you a big fan of lobsters If the answer is yes, you should know what types of lobster you usually get. How many types of lobster are there There are 12 different types of lobster from many areas around the world but not all of them are edible. In this article, you will get all the information about them. Read on!
As you might already know, lobsters are omnivores that eat fish, plants and crustaceans. They are used as food for not only humans but also for crabs, fish and seals. They can scavenge from dead carcasses if necessary.
All types of lobsters have their hard shell and soft shell seasons because they molt or shed their shell to grow. During this process, they puff up their own flesh with water in order to create a roomier shell. This water-loaded flesh has a different flavor.
Hard and soft shell lobsters need a different style of cooking because soft shell lobsters are more fragile and they are also harder to ship. There are 2 main types of lobster: cold water lobster and warm water lobster. If you prefer lobster claw meat, you need to get a cold water lobster.
It takes more time for them to grow than Caribbean lobsters. And they have a good reputation for having muscular tails with a unique flavor. This is also one of the most common types of lobster sold in America as frozen lobsters. 59ce067264
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