Compared with grain and vegetables, aquatic products are more susceptible to heavy metal pollution, including shellfish and fish. If crayfish can't be eaten because of this, then other aquatic products can't be eaten. Furthermore, in recent years, China's food safety supervision has become more and more vigorous, and the relevant standards have become increasingly perfect.

The results of sampling survey in some provinces and cities show that the contents of heavy metals such as lead, mercury and arsenic and the residues of agricultural and veterinary drugs in most crayfish in the market are within the safe range. If you are still worried, it is recommended not to eat shrimp heads and shrimp yellow. Most of the heavy metals in crayfish are concentrated in gills and viscera, while gills and viscera are mainly concentrated in the head.

In fact, even if crayfish carry parasites, most parasites and parasite eggs can be killed after high temperature cooking. As long as you don't eat crayfish raw or shrimp heads, cook crayfish at a high temperature of 100 degrees for more than 0 minutes.

How to eat crayfish

First of all, try not to eat dead crayfish. Protein in crayfish contains a lot of histidine. After crayfish die, histidine will be quickly converted into toxic substance histamine, which is difficult to eliminate after cooking.

Do not eat more than100g of aquatic products every day. Crayfish is delicious, but don't eat too much. We should eat more in small quantities. Therefore, it is suggested that crayfish should be tasted early and eaten with other delicious dishes.

Refer to the above content: People's Daily Online-Crayfish Shouyi: Don't believe these rumors.