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Krill is a rich source of protein and omega-3 fatty acids which are under development in the early 21st century as human food, dietary supplements as oil capsules, livestock food, and pet food. [10] [11] [12] Most krill is processed to produce fish food for use in aquariums and aquacultures. The krill is sold freeze-dried, either whole or ...
Krill belong to the large arthropod subphylum, the Crustacea. The most familiar and largest group of crustaceans, the class Malacostraca, includes the superorder Eucarida comprising the three orders, Euphausiacea (krill), Decapoda (shrimp, prawns, lobsters, crabs), and the planktonic Amphionidacea. The order Euphausiacea comprises two families.
The shrimp Palaemon serratus of the infraorder Caridea. A shrimp (pl.: shrimp or shrimps ()) is a crustacean (a form of shellfish) with an elongated body and a primarily swimming mode of locomotion – typically belonging to the Caridea or Dendrobranchiata of the order Decapoda, although some crustaceans outside of this order are also referred to as "shrimp".
They feed almost exclusively on krill, which are small, shrimp like invertebrates that are on average only 1 or 2 centimeters long. They eat 4 to 6 tons of krill a day.
Crustaceans (from Latin meaning: "those with shells" or "crusted ones") are invertebrate animals that constitute one group of arthropods that are a part of the subphylum Crustacea (/ k r ə ˈ s t eɪ ʃ ə /), a large, diverse group of mainly aquatic arthropods including decapods (shrimps, prawns, crabs, lobsters and crayfish), seed shrimp, branchiopods, fish lice, krill, remipedes, isopods ...
Any fish without scales are haram (forbidden) but fish that do have scales are permissible. [2] Shia scholars tend to teach that no other aquatic creatures are halal, with the exception of certain edible aquatic crustaceans (e.g. shrimp but not crab), [3] [4] [5] which are also Halal like scaled fish.
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Krill and copepods are not as widely fished, but may be the animals with the greatest biomass on the planet, and form a vital part of the food chain. The scientific study of crustaceans is known as carcinology (alternatively, malacostracology , crustaceology or crustalogy ), and a scientist who works in carcinology is a carcinologist .