Crayfish need a suitable temperature to survive, preferably between 18 and 32 degrees, so there are crayfish all year round, but crayfish are not so active in spring and autumn and hibernate in winter, so summer becomes the peak season for crayfish consumption. Last year, we held the "Golden Autumn Shrimp Club" in Chengdu, which caught crayfish in the wrong season and extended the consumption season of crayfish. After mass production, I believe we can all eat fresh crayfish in advance or later. ? Hope to adopt, thank you! ? Web page link