Glistening and boiled bright red, stacks of spiced crayfish can be found spread across tables on summer nights in major Chinese cities. China’s crayfish craze begins every June, as the crustacean is a favorite snack to eat with a couple bottles of chilled beer on summer nights…Full Article: Xinhua June 2017
- From June 2015 to June 2017, according to China’s Ministry of Agriculture, Chinese consumption of crayfish increased 33% to 879,300 MTs per year.
- In 2016, Chinese crayfish output totaled 899,100 MTs or approximately 70% of total global output. The bulk of production (95%) took place in the provinces of Hubei, Anhui, Jiangsu, Hunan, and Jiangxi. Hubei Province was the top producer at 489,000 MTs.
- In the 1930s, Jiangsu Province launched China’s domestic farming of crayfish after a Japanese merchant imported crayfish from the USA. Crayfish production has since spread to the middle and lower basin of the Yangtze River.
- In 2015, Qianjiang City, Hubei Province, exported USD 190 million worth (~60% of Hubei’s total exports) of crayfish. In 2001, Qianjiang’s crayfish industry began receiving government support.
- Hubei Province only produces freshwater seafood products, with the majority being artificially grown has opposed to being caught fresh. In 2013, Hubei province was China’s second largest (21% or ~570,200 MTs) freshwater producer of crustaceans (e.g. shrimps, crabs, and prawns) after Jiangsu Province (28% or ~781,800 MTs).
Hong Kong Trends