Eating crayfish raw is said to be a popular way to eat it in Italy this year. I don't know whether it is popular among people or all over Italy. However, when we enter any Chinese restaurant in Italy, we are introducing this dish in particular. The Italian who often buys seafood also showed up to try it for me. It's very fierce. I peeled the shell and chewed it. It looks cool. This kind of crayfish tastes very fresh and sweet, and it is refreshing to make sashimi, which is very suitable for students who don't want to fire in summer.

Fresh crayfish, some soy sauce and mustard

How to choose crayfish, crayfish can't survive without water. When choosing, pay attention to the color of crayfish, which is golden red and very bright. Pinch the body of lobster with your hands, and the head of lobster is golden yellow. If the body of crayfish is gray or the head of shrimp is black, then these crayfish should not be sashimi, and try not to buy them. This is the crayfish I bought, shipped directly from Italy, very fresh.