A lobster-like crustacean that lives in fresh water.
The scientific name of crayfish is Procambarus clarkii, also known as red crayfish or freshwater crayfish. Professor Cai Shengli from the School of Fisheries, Shanghai Fisheries University said that crayfish originated in North America. In 19 18, Japan introduced crayfish from the United States as bait for raising bullfrogs. During World War II, crayfish was introduced into China from Japan, and now it has become an important resource of freshwater shrimps in China, widely distributed in provinces and cities in the middle and lower reaches of the Yangtze River.
Professor Wang Xichang from the College of Food Science of Shanghai Fisheries University introduced that the content of protein in crayfish is relatively high, accounting for about16%-20% of the total, and the fat content is less than 0.2%. The contents of trace elements such as zinc, iodine and selenium in shrimp meat are higher than those in other foods. In addition, crayfish can also be used as medicine, which can eliminate phlegm and relieve cough, and promote the wound healing after operation.
On the other hand, crayfish, as an alien species, has a certain impact on the ecological environment of its habitat and has become one of the invasive alien species (but it has not been included in the list of the first batch of invasive alien species in China).