1. The head of crayfish cannot be eaten

The head of crayfish is the place where the most toxins are absorbed and processed, and it is also the part where pathogenic bacteria and parasites are most likely to accumulate. Never eat the heads of crayfish, let alone raw. It may cause allergies and acute gastroenteritis, and in severe cases, paragonimiasis.

2. The shrimp thread of crayfish cannot be eaten

The shrimp thread is the digestive tract of the shrimp. On the back of the shrimp, some are very black, and some are very light in color, almost invisible. Coming out has something to do with the dirt in it.

3. The gills of crayfish cannot be eaten

Shrimp mainly relies on gills to filter, so harmful substances are concentrated in the gills and body surface. It is best not to eat the gills above the gills. parts.

Principles for eating crayfish safely

1. Be sure to clean them

After buying live lobsters, it is best to keep them in clean water for 24-36 hours Hours, it will spit out the sediment and other impurities in the body and kill the bacteria. When processing lobster, the dirt in the gills must be removed, because a lot of bacteria are absorbed into the gill hairs. It is best to scrub the shrimp shell with a brush. The roots of the lobster's thin claws are most likely to harbor dirt and must be cut off. In addition, the dirt on the body must be washed with a brush. At the same time, the gut that hides a large amount of sediment and bacteria must also be removed, and then thoroughly washed with clean water 2-3 times.

2. Eat shrimp in moderation

Eat shrimp in moderation and do not eat too much at one time, because shrimp is a high-protein food, and some people with allergies will develop crayfish If you have allergic symptoms, such as red spots, pimples, etc., it is best not to eat crayfish. Crayfish is an aquatic product with high purine content, so gout patients should not eat it.

3. Do not eat dead crayfish

The protein composition of crayfish contains a large amount of histidine. After the crayfish dies, histidine is quickly converted into the toxic substance histamine, which is difficult to eliminate even after it is cooked, so it is very harmful to the human body.

4. People with allergies should not eat it

For those who are allergic to crayfish, eating it can indeed cause a strong allergic reaction. The allergic reaction is reflected on the skin and respiratory mucosa. The allergic reaction is sometimes immediate. Attacks may occur at intervals.

For the above content, please refer to People’s Daily Online – Where not to eat crayfish? Remember four things not to eat crayfish