Eating crayfish raw is said to be a popular way of eating in Italy this year. I don’t know whether it is popular among people or in all of Italy. However, we can now enter any restaurant in Italy. Restaurants are all introducing this dish. The Italian who I often buy seafood from also showed up to try it for me. It was very vigorous. He peeled off the shell and started chewing it. It looks great. The taste of this kind of crayfish is very fresh and sweet, and it is very refreshing when used as sashimi. It is very suitable for students who don’t want to open fire in summer.

Ingredients Fresh crayfish, some soy sauce and mustard

How to choose crayfish? Crayfish cannot survive out of water. When selecting, pay attention to the color of the crayfish, which is golden red and very special. If you pinch the lobster body with your hands, it will be bright and hard, and the head of the lobster will be golden yellow. If the body of the crayfish is gray or the head is black, then these crayfish cannot be used as sashimi and try not to buy them. This is the crayfish I bought, shipped directly from Italy, very fresh.