Summer is coming
The delicious "crayfish" is online
Crayfish are rich in protein and
Zinc, iodine, selenium and other trace elements
There is also astaxanthin
Common cooking methods are:
Spicy crayfish, braised crayfish,
garlic crayfish, etc
The taste is delicious and loved by consumers
Summer is the peak season for crayfish consumption
How to buy?
How to store? How to eat?
Hubei Provincial Market Supervision Bureau
The following consumption tips are hereby given
1. Scientific purchase
Crayfish, scientific name Crayfish, is also known as crayfish or freshwater crayfish. It is mainly distributed in rivers, rivers and lakes in the middle and lower reaches of the Yangtze River, and can be artificially cultivated in large quantities. Consumers should try to buy crayfish with clear origin and short transportation time, and should be cautious about crayfish from unclear sources.
Pay more attention when purchasing:
1. Smell the smell
Crayfish grown in a good environment (water) have a natural fishy smell and no peculiar smell such as spoilage.
2. Look at the appearance
Fresh crayfish are bright and full, the shell is clean, the color is uniform, the head and tail are tightly connected, and the tail is curved and powerful.
3. Judgment vitality
Fresh crayfish have complete limbs and are agile. If an external object is close to the front of the crayfish, its chelicerae will open its teeth and claws, indicating that it is very vigorous.
2. Reasonable storage
Fresh and cooked crayfish are stored differently.
1. Live crayfish
The crayfish eaten on the day should be put into clean water for a few hours after purchase, so that it can spit out the dirt in the gills and intestines, and put it in a cool place to eat as soon as possible. If it is eaten every other day or several days, it can be tightly tied with a nylon mesh bag, sprayed with a layer of water to keep it moist, and then placed in the refrigerator for storage. To avoid the growth of bacteria, it should be consumed as soon as possible within 3~4 days.
2. Cooked crayfish
If the cooked crayfish is not eaten on the same day, it can be drained, packed in a plastic bag, stored in the refrigerator freezer, and eaten as soon as possible.
3. Safe to eat
1. Wash before cooking
Before processing, carefully scrub the sand or dirt from the folds of the head, abdomen, and tail. Consumers can choose different cooking methods according to their taste preferences.
2. Remove the shrimp head and shrimp line as much as possible
The head of a crayfish contains the circulatory, respiratory, and reproductive systems, and the shrimp line is its digestive tract. Before home cooking, remove the shrimp head and shrimp line. When eating out, if you find that the crayfish head and shrimp line are not removed, it is recommended to remove them as much as possible when eating.
3. Enough cooking time
When making crayfish, be sure to cook it thoroughly. Generally, boil at least 10 minutes with 100°C water, and you can judge whether the shrimp is cooked by observing whether the color of the shrimp is consistent. It's best to cook and eat freshly and try not to leave it overnight.
4. Eat in moderation and don't be greedy
Crayfish is delicious, but don't overdo it. People with shrimp and crab allergies and gout patients should be cautious about eating.
5. Refuse to eat dead shrimp and spoiled shrimp
When eating out, if there is a strong fishy smell, the shrimp body is loose and straight, the flesh is soft and inelastic, the muscle color becomes darker, and the shell body has more sticky substances, it is very likely that it is made of dead shrimp or spoiled shrimp, and you should refuse to eat it.