What's in the seafood

Seafood includes lobster, kelp, scallop, scallop, Hong Bei, Gracilaria lemaneiformis, Pseudosciaena crocea, laver, Meretrix meretrix, clam, melon seeds, shells, squid, scorpion, sea cucumber, sand fish, eel, salmon and small mouth.

Lobster (scientific name: Palinuridae) is the general name of species under the family Lepidoptera Lobster. Also known as prawns, leading shrimps, shrimps, sea shrimps, etc. Its head and chest are thick, its shell is hard and colorful, its abdomen is short, its body length is generally between 20-40 cm and its weight is about 0.5 kg.

Kelp is a large perennial edible algae. Spores are large, brown and flat. It is divided into leaves, stalks and fixators, and the fixators are in the shape of pseudoroots. The leaf is composed of epidermis, cortex and marrow, and there are sporangia in the lower part of the leaf.

Scallop belongs to mollusca, Scallopidae, and is an important shellfish culture species in China. The main nutritional component of the edible part of scallop is protein, which is similar to fish and shrimp. It is an important aquatic food integrating food, medicine and nutrition.