Lobster – Phu Yen Province (Call for price)
| Origin | Xuan Dai Bay – Song Cau Town – Phu Yen Province |
| Product Description | Green lobsters are caught in the wild and cultivated in clean, calm seas and bays that contain high levels of nutrients, beneficial for health. |
| Characteristic | •Green lobster baby is harvested from the nature by the people in the offshore pool from August to December of the year.
•Lobster growth is characterized by skin shedding process, through which there is an increase in size and weight. •Green lobsters are raised in cages in coastal bays with static water level, clear water, clean bottom, salinity 30 – 36 ‰, temperature 25 – 32o C. •Green lobsters are raised for more than 6 months depending on their growth rate, then they can be harvested. |
| Packing process | •The most common method is to lull the lobster (sudden cooling).
•Prepare cold water: ice mixture (crushed ice + sea water). •Dip the green lobster in the ice mixture until it falls asleep. •Use paper to wrap around the lobster body and then put it in a foam box; or put in a large plastic bag then supply oxygen and fasten the top of the bag. •Once transported to destination: green lobsters can regain consciousness in natural air and then be released into lakes, tanks or used for processing. |
| Benefit | •Green lobster contains copper, selenium, zinc, phosphorus, vitamin B12, magnesium, vitamin E and small amounts of omega-3 fatty acids.
•Provides a lot of energy, protein. •Supports cognitive control, strengthens bones, is good for the heart, and reduces inflammation. |
| Processing | •Boiled, steamed: with beer, coconut water, etc.
•Grilled: with cheese, garlic butter, chili salt, etc. •Hotpot: seafood, spicy, etc. Cooking porridge, stir-fried dishes, etc. |
Hotline: 0909 110 198
