By Simon Hradecky, created Thursday, Aug 18th 2017 15:54:25The world’s largest aquariums are bursting with fish, with more than 5,000 species found on more than 3,000 fish tanks.
But some of the fish species that are particularly popular for their distinctive fish dishes are rare and expensive.
As for the rest, some of them are also very difficult to catch.
For instance, a popular Japanese fish dish is a “chicken” – a type of tuna that has a hard shell that’s tough and very difficult for a human to break.
The Japanese have a saying that it’s better to catch a chicken than a tiger.
But the Chinese believe that’s just a joke, and they’ve been known to catch tigers.
A more common dish is “shrimp” – tiny, round-shaped shrimp that are very hard to break, but are not as tasty as a tiger or chicken.
The Chinese, too, believe that a shrimp is a better choice than a fish.
For years, some experts have argued that shrimp are better for fish than fish eggs, and so shrimp can be used in many dishes.
However, the Japanese, Chinese and other countries that import shrimp say it is simply not possible to get the best fish dishes from shrimp.
Some fish-based dishes can be cooked in shrimp, but they are often very expensive, or even impossible to get.
In a study conducted by the University of Tokyo and University of Illinois, the researchers found that a traditional Japanese dish called “seafood” requires around 500 kilograms of shrimp, which is a lot.
And while the Chinese and Japanese are the world’s biggest seafood consumers, shrimp is just a small part of their overall consumption.
A Chinese company is now trying to change this, offering a special shrimp meal for a much lower price.
The dish, called “shish kei” or “shinko”, is a combination of fish and shrimp, with some fish eggs and rice.
A shrimp dinner, which uses about 10,000 kilograms of shinko, is available for around $400 (£281) per kilogram.
This is more than 20 times cheaper than the price of a typical shrimp meal, and the dish also includes a large amount of shrimp for an even smaller price.
The Shinko dish costs around $300 (£214) per kg.
It’s one of the first shrimp dishes to be created in the US, but the company has plans to expand production and markets worldwide.
Shrimp is also a big ingredient in traditional Chinese medicine, which can be very expensive to produce.
In China, shrimp can fetch as much as $1,000 (£620) per pound, while shrimp eggs can fetch up to $1.50 (£1.20).
But the Japanese say the price is just too high.
“When we sell shrimp in Japan, we sell it at the market price, which in Japan is around 1,000 yen ($1.01), and we have no way to make it that much cheaper than that,” Toshihiro Matsuyama, the company’s head of production and logistics told The Wall Street Journal in an interview.
“In China it’s around 3,500 yen ($30) per lb.
But we’re trying to find a way to sell the product at the local market price.”
So the Japanese have created the “Shinko” dish.
The “Shinroi” (literally “fish and rice soup”) is a more traditional dish that is also made from shrimp and eggs.
It is served with a large number of vegetables.
The shrimp “seaweed” is made from seaweed, but it’s not the only ingredient.
The “katsu” (fish meat) is the most popular dish of the shinkoo, and it also has some meat.
The price of “seal” shrimp is around $80 (£56), while the “shio” shrimp – a more expensive dish – costs around 10,200 yen (£1,079).
“I think the shinrois are really popular and that the shinshi are also a great dish,” said Matsuyima.
“I think it’s important for us to introduce a dish like that.”
The shinkos are also available for sale at aquariums and aquarium restaurants in Japan.
And some people are even making their own shrimp dishes using fish parts from the Japanese sea creatures.
But not everyone thinks that shrimp dishes are worth it.
“Shish keijo” is not recommended by the Japanese government, and shrimp is not considered an essential ingredient in many traditional Chinese and American dishes.
So why do some people think it is worth it to cook shrimp for a dish that’s not so good for them?
According to Matsuyma, the idea behind the dish was to get people to eat shrimp without having to eat a lot of other things, such as rice or meat.
“We thought, why