| Acetes | |
|---|---|
 | |
| Acetes sibogae | |
Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Arthropoda |
| Class: | Malacostraca |
| Order: | Decapoda |
| Suborder: | Dendrobranchiata |
| Family: | Sergestidae |
| Genus: | Acetes H. Milne-Edwards, 1830 |
| Type species | |
| Acetes indicus H. Milne-Edwards, 1830 | |
Acetes is agenus of smallprawns that resemblekrill, which is native to the western and centralIndo-Pacific, the Atlantic coast of the Americas, Pacific coast of South America and inland waters of South America. Although most are from marine orestuarine habitats, the South AmericanA. paraguayensis is a fresh water species.[1] Several of its species are important for the production ofshrimp paste inSoutheast Asia, includingAcetes. japonicus, which is the world's most heavily fished species of wild shrimp or prawn in terms of total tonnage[2] and represent the majority of non-human animals killed for food in terms of number of individuals.[3] They are generally 3-4 cm long.
In Southeast Asia,Acetes have different local names depending on the country. It is known asruốc inVietnam,rebon inIndonesia,geragau inMalaysia,bubuk inBrunei,alamang in thePhilippines, among others.
The genus is characterised by the loss of the fourth and fifth pairs ofpereiopods.[4][5] They are small prawns, 1–4 centimetres (0.39–1.57 in) long,translucent, but with a pair of black eyes, and a number of red spots ofpigment on theuropods.[5]
Theeggs ofAcetes are green. As they develop, they swell to twice their original size or more.[6] The eggs hatch early in the year, and thelarvae grow, mature and spawn in the same year.[7]
It includes 14 species,[8] which are listed here with their FAO endorsedcommon names:[9]
Many species ofAcetes are fished for commercially, and the different species are often not discriminated.Acetes are the most fished genus ofcrustacean, with global production in 2008 of 558,124 tonnes (1.23×109 lb).[10] Fishers mostly usepush nets andbag nets, as well asseines both on boats and from the shore.
Only a small proportion of the entire catch is sold fresh, with most of it beingdried, salted orfermented.[5] The caught prawns are washed and then mixed with 4–5 pounds (1.8–2.3 kg) ofsalt per 100 lb (45 kg) of prawns. The prawns are then crushed usingcleavers and packed into various containers, where the paste remains for around 4 hours. After this, the paste is re-packed, before being left to mature for a month, after which it is mixed and crushed again, and then packed for sale. If a producer cannot sell the paste quickly, it can be kept for up to 6 months, mincing it every month or so.[11] The resulting paste is reported to contain 16.2%protein and 1.3% fat.[12]
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| Other | |
