I sat in front of the market and smoked a cigarette, and the fish salesman gave me a cucumber. The lobsters are done this year. They're cheap enough to sell。
You're right, the lobster fell to 10 pounds, and there's some places where 99 bucks can buy 6 pounds, but the number of shrimp eaters on the night market is low. Who'd have believed it? In the summer, jotun lobster, booked three days early, a bowl of greasy shrimp was sold for 188, and the liners turned from the door to the end of the alley. Now it's a good thing that the shop is dissatisfied with the red banner of “$100. 7 pounds”。
I ran a few places to figure it out。
Let me get this straight. He had been raising lobsters for eight years, 40 acres of water in previous years and a net drop of 200,000 a year. He called me in april this year, and his voice was like mud on the bottom of the pond: shrimps were grown and the shrimp collectors offered three and a half pounds, not enough for feed. He wanted to wait to see it, and then in may, it got hotter, the shrimp shell got hard, the dealer didn't take it, the pond had two kilos, and the last three cents sold to the feed. Zhang spent half a day on the pond, losing 2,000 and 80,000 for an acre, taking all the money he made last year。
Chang is not an example. In the main production areas of hubei, anhui and hunan this year, small-size crayfish ponds were sold at a collective price of just four pieces, and the shrimp were cut by half directly compared to last year. The retail price of the city's food market collapsed, and a dozen dollars went home with a pound of live shrimp. That's why they don't eat much
I'll start with the pond. The country's crayfish farming area reached 30 million acres, increasing production four or five times over a decade. Think about it, it's been 10 years since the shrimps came on the market and the prices were hard. There were a lot of people coming in with the wind, and the rice shrimps were at a low threshold, digging ditches, running water, planting seedlings, and ordinary farmers were able to play the drums. Sichuan, guangxi, and heilongjiang were followed, producing more than a year. The market is so big, it's so full of shrimp that it can't digest, and the price just goes down。
This is not over. Last winter it was warm, the lobster was not much of a hibernation, grew fast, and was on the market more than half a month earlier than in previous years. Shrimp came out in march, but it was cold, the night market was not hot, there were fewer people eating shrimp, the bottom of the pond couldn't afford to wait, but it was cheap. When the first price went down, the rest of the year was fixed like dominos。
Let's go back to town. You think someone's gonna take it? The lobster thing is different. It's social food. It's a table full of people who talk. How do young people eat now? The barbeque is picked up and eaten, the halogen chicken claws are strangled and the ox-frog chopsticks are taken directly to the entrance. Where's the lobster? Two hands of oil, half-shell, a little meat, no phone. They spend the same money on people who prefer not to bother。
There's another one. We'll figure it out. Five pounds of crawfish listens to people, strips their shells, strangles their heads, eats their mouths and comes out. Dozens of dollars to buy five pounds of shrimp and fold a pound of meat up to thirty and forty, more expensive than the ribs. We used to have a lot of fun, but now the bag's tight. Who's going to pay for that
Those restaurant owners are worse. The shrimp price fell, the rent didn't fall, the company was fighting the price, and you ran off without a drop. But at a lower price, you have to use cheap shrimp, small shrimp shells with little hard meat and heavy ground, all covered with garlic. We're not coming again. The 99-pound package on the delivery platform, where a bunch of people in the comment area say, "all shell" "no meat" "a piece of mud," gets worse and worse. I know a lobster specialty that opened five houses in one street last summer, and this year there are two of them. The boss says he's selling a bowl of lobster, and he wants to make it through the season。
It's hard for farmers. The price is too low to sell, the price is too high to be raised for days, but the shrimp is in the water day after day and the feed is never broken. In the end, it was impossible to concentrate on the outside, and there was too much stuff coming out of the pond and the traffickers were more expensive. You sell it at $3, he sells it at $2. 50. The price goes down, nobody makes money。
Looks like no one's eating the lobster. It's the old game. In those years of brutal expansion, people were hounding and running a shop trying to make money. Now the tide's gone, who can see clearly in naked swimming. The bulky, blindly pursuing production, has no one to take out the shrimp, and the water has brought up shrimp and the well-filled ponds, even though the price has fallen, keeping up the cost line, the traffickers are willing to collect and the restaurants want it。
What's going on in the next line? Spread out to improve quality or drop out slowly. And don't expect a bowl of lobster to last all summer, sell shrimp in the summer, make a hot pot in the autumn and winter, make a regular meal, and make a good season. Consumers are getting better and cheaper than good, and this year they're dead。
At the end of the day, cheapness doesn't work。
Did you buy lobster this summer? How about it
