|
Germany · Baden- Württemberg · Emmendingen| Common Animals Fish Mushrooms Flora |
|
Atya gabonensis |
July: Larvae hatching. Larvae begin hatching but still depend on the mother.
Safe for humans. Used as food source and in traditional dishes in some regions. Important for local communities relying on freshwater fish and crustaceans.
Large freshwater shrimp inhabiting fast-flowing rivers. Has long antennae and strong claws. Lives in clean, oxygen-rich water.
Caught using small nets and traps in rivers and fast-flowing streams Mainly active at night in areas with strong currents
Best time to catch is twilight and night hours. Prefers clean, oxygen-rich fast-flowing water.
Average weight: 0.015 kg
Meat is tender with a slight sweet flavor. Commonly used boiled or fried in local cuisine. Limited food use.
Whole body: Boiling, frying
Tail: Used whole
Tail: Used whole
Boiled freshwater Atya shrimp (Boiling)
Simple method preserving flavor
Simple method preserving flavor
1. Boil water with salt and spices.
2. Cook shrimp 3-4 minutes until pink.
3. Serve hot with sauce.
2. Cook shrimp 3-4 minutes until pink.
3. Serve hot with sauce.
Fried Atya shrimp with garlic (Frying)
Quick and flavorful dish
Quick and flavorful dish
1. Fry shrimp with garlic in oil for 4-5 minutes.
2. Serve with herbs and lemon.
2. Serve with herbs and lemon.
Atya shrimp and vegetable salad (Mixing)
Refreshing and nutritious salad
Refreshing and nutritious salad
1. Boil shrimp and cool.
2. Chop fresh vegetables (tomatoes, cucumbers, herbs).
3. Dress with olive oil and lemon juice.
2. Chop fresh vegetables (tomatoes, cucumbers, herbs).
3. Dress with olive oil and lemon juice.
Marinated Atya shrimp (Marinating)
Spicy and sour appetizer
Spicy and sour appetizer
1. Marinate shrimp in vinegar with garlic and spices for 1 hour.
2. Serve chilled.
2. Serve chilled.