Biological classification of crayfish and lobster
And lobster, and crayfish belong to the same subtype crustaceans, which are arthropods. Class of these animals is also one of the highest cancers and they belong to the same groups of decapod. Further, this unit is divided into several intratrade, among which are representatives of the Astacidea – they include both lobsters and crayfish.
And only the next step in the classification of these animals is different: they belong to different families. More precisely, the lobster is a whole family of different species of marine arthropods, and many species of crayfish are also concatenated into a single family.
Similarities and differences between cancer and Omar
The structure of the body of crayfish and lobsters are very similar: they have the same number of tentacles that have claws on the first pair of limbs, a hard carapace, well-defined segments and appendages.
And those and other types of defined sexual dimerism males usually differ in larger sizes.
Omar from cancer has large claws on its front limbs: cancers with the same size of the body they are two to three times less. In General, most types of lobster often have larger sizes than almost all cancers. So, in the Guinness Book of records recorded record weight of the largest lobster caught was more than twenty pounds. No cancer can not be sized.
Another important difference is the habitat. Crayfish are found only in fresh water, mainly in rivers, lobsters inhabit the seas.
Other differences of these two crustaceans is significant only for men. The high representatives of these two families is a long time. Crabs and lobsters have similar taste, but a little different taste: lobsters more tender and piquant, crawfish are also a little bit deflating.
But in General, and those and others are valued for their distinctive succulent and taste good, though lobster is considered a more exquisite delicacy.
Prepare them in different ways. Cancers often boiled with spices and lobster grilled or baked (although you can cook them, too). The first is rarely used in other dishes, as the second of soups, soufflés, mousses. From the other and you can make a sauce with a distinctive seafood flavor for this broth you need to mix with butter and a small amount of flour. To the cancer well-fit spices like cumin, pepper, fennel, cloves. Lobsters require seasoning with a more complex taste: paprika, Cayenne pepper, thyme. If river shellfish go well with beer, then to the sea it is better to serve table wine.