However, doubts about crayfish are endless. "Shrimp yellow is shrimp excrement, can't you say more? Heavy metals in shrimp head exceed the standard? Can you really eat it? " "Do you want to go to the shrimp restaurant or not?" "Crayfish can't be eaten with beer?" "Are there many parasites?" Jiangsu CDC answers questions about crayfish.
Can shrimp head be eaten after all? You can eat, but it is recommended to eat less!
Is the shrimp yellow on the shrimp head "shit"?
Of course not! Shrimp yellow generally refers to the liver of crayfish. When the mother shrimp reaches maturity, its ovaries will also be called shrimp yellow (have you ever eaten that orange, a little hard shrimp yellow). Shrimp yellow is delicious and nutritious, rich in DHA, EPA and other unsaturated fatty acids, protein, trace element selenium and vitamins.
Are there heavy metal residues and parasites in the shrimp head?
Crayfish are very sensitive to heavy metals. In the water with excessive heavy metals, crayfish can't successfully survive without shelling, and the water quality will be three or four times worse. So it is not suitable for raising crayfish in water with excessive heavy metals. The current research data show that the content of heavy metals in different parts of crayfish is obviously different. Except the shell, most of the heavy metals in crayfish are concentrated in gills and viscera, while gills and viscera are mainly concentrated in the head.
Crayfish does have the risk of parasites. Paragonimus carried by crayfish is usually parasitic on the head and gills of crayfish. To sum up, shrimp head is the place where toxins are absorbed and processed the most, and it is also the place where pathogens and parasites are most likely to gather. So I suggest you don't eat or eat less crayfish head.
What if I eat a lot of shrimp heads?
Don't panic, lobster is a seasonal food. You may eat more in the short term, but it is still less on average throughout the year. Considering that the lobsters currently eaten in the market are mainly farmed, the enrichment of heavy metals is relatively light. As long as you don't eat it every day, every meal, and all the year round, then you don't need to panic about what you have already eaten. You can pay attention to it later.
Parasites are terrible, but it is also very simple to eliminate them, that is, shrimp is cooked entirely at high temperature, and the probability of parasites is very small. Don't risk trying half-baked crayfish.
Shrimp line is too dirty to eat?
Shrimp line is the "digestive tract" of crayfish, that is, the place where lobsters excrete, and it is often easy to accumulate heavy metals. Pull out the shrimp line before cooking.
If you accidentally eat shrimp, it's no big deal. After the shrimp is cooked at high temperature, the bacteria in the shrimp line will be killed by high temperature, which has little effect on the body, but it may have a muddy smell and taste worse.
Who eats crayfish carefully?
Although crayfish are delicious, don't be greedy and avoid eating crayfish frequently and in large quantities in a short time. These people eat crayfish carefully:
Crayfish is a high-protein food for people with allergies, and people with allergies may be allergic to it.
In patients with hyperuricemia or gout, crayfish has high purine.
If pregnant women, the elderly, children and the infirm do not wash or cook crayfish, it is easy to cause acute gastroenteritis and parasitic infection.
Finally, Jiangsu disease control experts advised not to eat wild crayfish. It is recommended not to catch wild crayfish and eat them yourself, nor to buy lobsters of unknown origin. It is recommended to buy crayfish from formal channels such as farmers' markets or large supermarkets.
The choice of crayfish
1. Choosing crayfish is the most important. The best time for crayfish is from May to 10. It is yellow all over, full of meat and fat, and even the three sections on its big claws are full of elastic teeth and snow muscles from beginning to end.
2. See if crayfish live in clear water or muddy water. At first glance, the back is smooth and acceptable. Then look at the fluff on its abdomen and the hair on its claws. If it is white and neat, it is basically raised in clear water.
3. Don't eat red and soft-skinned shrimps if they are not fresh, and rotten shrimps can't be eaten; Pick the shrimp line on the back of the shrimp and don't eat it.
4. Try to buy crayfish that have just grown up. When buying, you should know the skin color: the old lobster is red and black or red with metal gray, while the young lobster has a natural and healthy luster. Touch the shrimp shell with your hand. Hard ones are old, elastic ones like nails are just grown and replaced. Try to buy soft-shelled crayfish.
Crayfish in most restaurants are prepared for serving. There are two most obvious differences between dead crayfish and live crayfish: first, after the live crayfish is cooked, the tail curl is high, and the meat inside is tight, while the meat of dead crayfish is usually loose; Second, the gills of live crayfish are white and regular after cooking, and the gills of dead crayfish are black and irregular after cooking.
6. Make your own crayfish. It is recommended to soak in clear water for 2 ~ 3 hours, then scrub clean and cook at high temperature before eating.