| Alope spinifrons | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Animalia |
| Phylum: | Arthropoda |
| Subphylum: | Crustacea |
| Class: | Malacostraca |
| Order: | Decapoda |
| Infraorder: | Caridea |
| Family: | Hippolytidae |
| Genus: | Alope |
| Species: | A. spinifrons |
| Binomial name | |
| Alope spinifrons (H. Milne-Edwards, 1837) | |
Alope spinifrons is a shrimp of the family Hippolytidae, the broken-back shrimps.
Known from New Zealand at least.
The Caridea, commonly known as caridean shrimp or true shrimp, are an infraorder of shrimp within the order Decapoda. This infraorder contains all species of true shrimp. They are found widely around the world in both fresh and salt water. Many other animals with similar names – such as the mud shrimp of Axiidea and the boxer shrimp of Stenopodidea – are not true shrimp, but many have evolved features similar to true shrimp.
Mantis shrimp, or stomatopods, are carnivorous marine crustaceans of the order Stomatopoda, branching from other members of the class Malacostraca around 340 million years ago. Mantis shrimp typically grow to around 10 cm (3.9 in) in length, while a few can reach up to 38 cm (15 in). A mantis shrimp's carapace covers only the rear part of the head and the first four segments of the thorax. Varieties range in colour from shades of brown to vivid colours, with more than 450 species of mantis shrimp known. They are among the most important predators in many shallow, tropical and subtropical marine habitats. However, despite being common, they are poorly understood, as many species spend most of their lives tucked away in burrows and holes.
Bycatch, in the fishing industry, is a fish or other marine species that is caught unintentionally while fishing for specific species or sizes of wildlife. Bycatch is either the wrong species, the wrong sex, or is undersized or juveniles of the target species. The term "bycatch" is also sometimes used for untargeted catch in other forms of animal harvesting or collecting. Non-marine species that are caught but regarded as generally "undesirable" are referred to as "rough fish" and "coarse fish".
Artemia is a genus of aquatic crustaceans also known as brine shrimp. Artemia, the only genus in the family Artemiidae. The first historical record of the existence of Artemia dates back to the first half of the 10th century AD from Urmia Lake, Iran, with an example called by an Iranian geographer an "aquatic dog", although the first unambiguous record is the report and drawings made by Schlösser in 1757 of animals from Lymington, England. Artemia populations are found worldwide in inland saltwater lakes, but not in oceans. Artemia are able to avoid cohabiting with most types of predators, such as fish, by their ability to live in waters of very high salinity.
Scampi, also called Dublin Bay Prawn or Norway Lobster, is an edible lobster of the order Decapoda. It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi became the only species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Pleocyemata is a suborder of decapod crustaceans, erected by Martin Burkenroad in 1963. Burkenroad's classification replaced the earlier sub-orders of Natantia and Reptantia with the monophyletic groups Dendrobranchiata (prawns) and Pleocyemata. Pleocyemata contains all the members of the Reptantia, as well as the Stenopodidea, and Caridea, which contains the true shrimp.
The shrimp fishery is a major global industry, with more than 3.4 million tons caught per year, chiefly in Asia. Rates of bycatch are unusually high for shrimp fishing, with the capture of sea turtles being especially contentious.
Alpheidae is a family of caridean snapping shrimp, characterized by having asymmetrical claws, the larger of which is typically capable of producing a loud snapping sound. Other common names for animals in the group are pistol shrimp or alpheid shrimp.
White spot syndrome (WSS) is a viral infection of penaeid shrimp. The disease is highly lethal and contagious, killing shrimp quickly. Outbreaks of this disease have wiped out the entire populations of many shrimp farms within a few days, in places throughout the world.
Shrimp paste or prawn sauce is a fermented condiment commonly used in Southeast Asian and Southern Chinese cuisines. It is primarily made from finely crushed shrimp or krill mixed with salt, and then fermented for several weeks. They are either sold in their wet form or are sun-dried and either cut into rectangular blocks or sold in bulk. It is an essential ingredient in many curries, sauces and sambal. Shrimp paste can be found in many meals in Cambodia, Indonesia, Laos, Malaysia, Myanmar, the Philippines, Singapore, Thailand, and Vietnam. It is often an ingredient in dip for fish or vegetables.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
Mie celor, is a Southeast Asian noodle soup dish served in a coconut milk and shrimp-based broth, specialty of Palembang city, South Sumatra, Indonesia.
Shrimp and prawn are 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 "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.
Shrimp are decapod crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata. More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.
Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, some of which can be eaten.
Aquaculture started to take off in Madagascar in the 1980s. The majority of Aquaculture in Madagascar includes the cultivation of sea cucumbers, seaweed, fish and shrimp. Aquaculture in Madagascar is being used to stimulate the country's economy, increase the wages of fishermen and women, and improve the regions ocean water quality. Coastal regions of Madagascar are reliant on the Indian Ocean's marine resources as a source of food, income, and cultural identity.
Udang balado or Sambal goreng udang is a hot and spicy shrimp dish commonly found in Indonesian cuisine. It is made of shrimp, either peeled or unpeeled, stir-fried in hot and spicy sambal paste in small amount of cooking oil.
Nilasing na hipon, is a Filipino dish consisting of whole unshelled shrimp marinated in alcohol and various spices, usually coated in batter, and then deep-fried. It is usually dipped in a vinegar-based sauce. The alcohol used is traditionally rice wine like basi or arrack like lambanog; but modern versions can use other types of alcohol, most commonly gin, beer, or white wine.
Ginataang hipon is a Filipino seafood soup made from shrimp in coconut milk and spices. It differs from other types of ginataan, in that it does not use vegetables. It is a type of ginataan. Variants of the dish includes ginataang curacha and ginataang sugpo, which use spanner crabs and prawn in place of shrimp, respectively.
Pininyahang hipon, is a Filipino dish consisting of shrimp cooked in coconut milk, pineapples, tomatoes, onions, and various spices. It is a sweet variant of ginataang hipon. It is commonly cooked with leftover shrimp from halabos na hipon dishes.
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