Crayfish are a delicious aquatic animal that has grown in popularity worldwide in recent years. However, there is a long-standing misconception about the shrimp yolk of crayfish: some people think that shrimp yellow is the "" of shrimp, but in fact, shrimp yolk is a precious "essence". This article will detail the species characteristics of crayfish, explain the composition of shrimp roe, and provide practical guidelines on how to eat crayfish and properly wash its parts.
Part I: Species characteristics of crayfish
The crayfish (Procambarus clarkii) belongs to the freshwater vertebrate phylum Crustacea, also known as the red crayfish or the Sla shrimp. They belong to the crayfish family, a species native to North America that was later introduced to other regions, such as Europe and Asia, and gained popularity for their deliciousness. Crayfish are a popular delicacy in many places. There are various ways to cook crayfish, common ones are steamed, cooked, stir-fried, grilled, etc. People usually dip in sauces that eat the flesh of crayfish, such as garlic sauce, chili sauce, or butter. The delicious, tender meat of crayfish has become one of the favorite dishes of many seafood lovers.
Appearance: Crayfish are usually between 10 and 15 cm long, and their backs are covered with a hard shell, which is red or dark brown.
Construction: They possess full and have a pair of long, strong pincers on the head that can be used for self-defense and predation.
Living environment: Crayfish mainly live in freshwater lakes, rivers and swamps, and are omnivores.
Part II: The composition of crayfish and shrimp yellow
Shrimp yellow is a special substance in the body of crayfish, which plays an important role in the physiological function and reproductive process of crayfish. The main components of shrimp yellow include the following substances:
Protein: Shrimp is rich in protein and is an important nutrient needed by the human body.
Lipids: Shrimp roe is rich in lipids, including fats and cholesterol. These lipids are essential for the body's normal physiological functions.
Bilirubin: The color of shrimp comes from bilirubin, a natural pigment substance.
Part III: Edible parts of crayfish and proper cleaning methods
Edible parts of the crayfish's body include fleshy tails, toes, and tongs. Here are the steps to properly wash crayfish:
After buying, soak the crayfish in clean water for 30 minutes to remove residual sediment and impurities.
After that, rinse the shell of the crayfish, especially the belly and head, with clean water to ensure thorough cleaning.
Using kitchen scissors or a knife, cut the crayfish's antennae and gills. At the same time, separate the head from the body. Place the cut crayfish in clean water and gently rub them with your hands to remove the internal organs and shrimp yolk. Rinse the cleaned crayfish again, making sure to remove the residue thoroughly. Spare the washed crayfish and make them for various cuisines such as cooking or grilling.
Please note: When consuming crayfish, it is recommended to choose fresh, healthy individuals and ensure that the proper heating temperature is reached during cooking to ensure food safety.
summary
Shrimp yolk is the precious "essence" of crayfish, not "". It is rich in nutrients such as protein, lipids and bilirubin, which has certain nutritional value for the human body. When eating crayfish, its body parts, especially the area of shrimp yellow, should be properly washed to ensure the hygiene and safety of the food. By correctly understanding the composition of crayfish and how to handle it correctly, we can better enjoy the health and happiness of this delicious seafood. Let's tell those around us that crayfish yolk is a precious "essence", help them dispel long-standing misunderstandings, and enjoy this delicious dish together!