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color commercial comparison consumed crunchy decapoda different distinction drawn ebiko eggs farming fish fisheries flying forms freshwater garlic garlicshrimps grilled grilledshrimps has ikura important increasingly interchangeably japanese japanesecuisine japanesefood japanesekitchen literature marine masago mild most natural often orange palaemonids penaeids prawn prawns rangingButter And Garlic Prawns In Close Stock Photography
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Butter and Garlic Prawns In Close #116403746
Description
Shrimp and prawn are important types of seafood that are consumed worldwide. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term & x22;prawn& x22; only for the freshwater forms of palaemonids and & x22;shrimp& x22; for the marine penaeids. Flying fish roe tobiko Orange / flying fish caviar -Tobiko is the Japanese word for flying fish roe. It is most widely known for its use in creating certain types of sushi. The eggs are small, ranging from 0.5 to 0.8 mm. For comparison, tobiko is larger than masago & x28;capelin roe& x29;, but smaller than ikura & x28;salmon roe& x29;. Natural tobiko has a red-orange color, a mild smoky or salty taste, and a crunchy texture.
