As the summer fever quietly arrives, the night markets in the streets and alleys begin to fill with a familiar and alluring aroma - the season of crayfish has officially begun. When night falls, plates of spicy or garlic crayfish with cold beer have become the standard for countless diners on summer nights. However, every time the chopsticks touch the golden color of the shrimp head, a century-old question arises: is it a delicious shrimp yellow, or a prohibitive shrimp poop?
The mystery of the shrimp head
In the world of crayfish, the enticing golden color hidden in the shrimp head often puts diners in a dilemma. One party firmly believes that it is a delicious essence comparable to crab roe; On the other hand, they are concerned that it is just a place to hide filth. What is the truth? Let's find out.
First of all, it's time for popular science! The head of the crayfish is the "headquarters" of its body structure, which integrates multiple organs such as the heart, liver, intestines, and gills. The "shrimp yellow" we often call is actually the ovaries and hepatopancreas of the female shrimp (which have the functions of both liver and pancreas), and in the case of male shrimp, it is the hepatopancreas. These organs are similar in color, all of them are light yellow, so they are collectively called "shrimp yellow".
Truth
The hepatopancreas, as an important detoxification organ of crayfish, bears the responsibility of removing harmful substances from the body. This means that although crayfish have a certain ability to self-eliminate heavy metals, their hepatopancreas may still accumulate a certain amount of heavy metals. Therefore, from a health point of view, you need to be cautious when enjoying "shrimp roe", and it is best to endure the pain and avoid eating it, so as not to inadvertently consume too much potential risk.
As for those who are worried about the "shrimp" in the shrimp head, they can breathe a sigh of relief. The real shrimp feces are located on the back of the shrimp, and the thin black and blue line, the shrimp line, is the remains of the crayfish's digestive tract. Of course, removing the shrimp line when eating shrimp not only improves the taste, but is also a small investment in health.
Crayfish industry
From obscurity to table star, the history of crayfish in China is legendary. Originally an invasive species, it has now become an important player in the 100-billion-level market. Especially in Hubei, Hunan and other places, crayfish farming has not only driven the local economy, but also given birth to a series of characteristic catering culture, which has become an indispensable food symbol in summer.
However, in addition to enjoyment, we should also look at it rationally. Crayfish cooking is often high in oil and salt, and occasional indulgence is acceptable, but long-term consumption in large quantities may be detrimental to health. Therefore, even in the face of such a delicious taste, it should be done in moderation, and enjoy and health should be equally important.
Epilogue:
In this season of crayfish rampant, let us enjoy this summer gift more wisely with new knowledge. Next time you face the tempting yellow of the shrimp head, you might as well choose to smile it and focus more on the tender and juicy shrimp tail. After all, a gastronomic journey is as much about satisfying your taste buds as it is about your health. On a hot summer day, sit around a table with friends and family and share this flavor!