Crayfish, scientific name Protocrayfish Crawlerii, is a small and medium-sized species of freshwater crawfish family native to North America, mainly inhabiting the Gulf Coast, especially in the Mississippi River estuary, so it is also known as Louisiana crawfish.
With the exception of Antarctica, crayfish are found on almost all continents, making it the world's most widely distributed and farmed freshwater crawfish.
Crayfish are omnivorous, fast-growing, highly fertile, and they are actually related to lobsters, taxonomically "decanter", but not a "family". Lobsters are in the lobster family, orthopterae or crayfish family, while crayfish are crawfish family, and their relationship is somewhat similar to that of humans and monkeys.
The homeland of crayfish is in the distant United States, and its entry into East Asia is mainly related to the Japanese. At the beginning of the 20th century, the Japanese established an edible frog farm in Kamakura City, Kanagawa Prefecture, mainly breeding bullfrogs.
In 1927, the Japanese introduced crayfish from the United States, wanting to cultivate them into feed for bullfrogs, but they did not expect that crayfish were extremely adaptable, and quickly formed a competitive advantage in the ecological environment, occupying almost all waters in Japan, resulting in a sharp decline in native species.
For years, the Japanese have been brain-wrenching in order to curb the explosive reproduction of crayfish, designating crayfish as specific alien creatures and taking regulatory measures to prevent them from breeding in the wild.
Japan legislates to ban the sale of crayfish
The overbreeding of crayfish is very detrimental to the conservation of biodiversity in Japan.
According to reports, on May 11, 2022, the Japanese Diet voted to pass the revised Alien Biological Law, stating that the sale or release of Mississippi red-eared turtles and crayfish will be prohibited in the future.
Because crayfish are extremely tolerant, they can adapt to a variety of water quality environments, whether it is clean water or dirty ditches, it can thrive.
Crayfish cut aquatic weeds, prey on aquatic insects, drill holes in fields, nibble on the roots of rice, and eat live animals such as small fish, shrimp, shellfish, etc., and even when they are not full, they will be cannibalized.
In order to protect the ecological balance and alleviate the flooding of crayfish, Japan can only take intensive measures.
Why don't Japanese people eat crayfish?
Crayfish is not popular in Japan, many people treat it more as an invasive organism, and the treatment of crayfish by local fishermen has made many Chinese foodies shout: "This is simply a violent thing, too wasteful!" ”
Most Japanese people do not regard crayfish as "delicious", and fishermen usually use their feet to crush the crayfish as feed. So why don't Japanese people love to eat crayfish?
Although crayfish are very popular in China, the enthusiasm of Japanese people for eating crayfish is far less Chinese strong. Because the crayfish are more cumbersome to handle, they also have to be stocked for a period of time and then washed, which is simply a "troublesome thing" in their eyes.
And the Japanese think that the meat quality of the crayfish is too chai, the taste is poor, even if it is particularly troublesome to eat, you can only eat a little meat on its abdomen, it is difficult to have a feeling of fullness.
In fact, it is not difficult to understand that Japan is an island country, aquatic products are very rich, and there are too many delicious and tender foods. Crayfish are not uncommon in their eyes.
As a result, most Japanese people do not have the habit of eating crayfish, and generally let children fish for crayfish to play, and they should be exposed to nature.
In addition, crayfish are very "dirty", can survive in sewage, and some people are worried that it is not safe to eat crayfish.
Crayfish are "fragrant" on the mainland
The mainland crayfish were brought in by the Japanese, and according to the literature, around 1929, the Japanese introduced the crayfish as pets or bait to the mainland near Nanjing, Jiangsu Province. After decades of breeding, the crayfish family has grown.
At present, crayfish in the mainland can be described as a fire all over the country, almost one of the most popular delicacies of the whole people, in the summer can even be called "late night world net red", "table a hegemon", but also by foodies affectionately known as "Ma Xiao".
So, why do Chinese people prefer crayfish so much?
Although the meat content of crayfish is only about 20%, it is difficult to fill the stomach without eating a certain amount, but it has the characteristics of high protein, low fat and delicious taste, which is favored by the majority of foodies.
And crayfish cooking taste is rich, each with its own characteristics. According to statistics, there are as many as a dozen kinds of crayfish flavors, such as thirteen spices, minced garlic, spicy, spicy, oil stewed, etc., there is always a taste bud that can meet the taste buds of some people, and the largest range of foodies is more acceptable.
Nowadays, domestic crayfish are basically artificially farmed, and the supply of good quality is in short supply, and the price is relatively expensive.
In addition, some foreigners hate the trouble of eating crayfish, while Chinese foodies are just the opposite, in this fast-paced society, using two hands to give crayfish "loose clothes", eating more sense of achievement.
Finally, we should remind everyone that most of the heavy metals in the body of the crayfish are concentrated in the gills and internal organs of the head, and attention should be paid to removing the shell and head when eating crayfish.
Of course, fish, snails, shrimp and other aquatic organisms have certain parasites, for the sake of safety, cook to maintain a temperature of more than 100 ° C, cook for at least 10 minutes.
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