Crayfish usually comes to market in March every year. The peak of crayfish listing is in mid-March, April, May, June, July and August every year, and it begins to fall into the market after autumn in September.

Crayfish is delicious and has various cooking methods. Pay attention to the heat when cooking. Only when it is cooked and thoroughly cooked can it kill Escherichia coli.

Don't eat the head when eating crayfish, because parasites are most likely to accumulate in the head, and you can't eat too many crayfish at one time to avoid affecting your health due to indigestion.

Living habits of crayfish:

Crayfish, also known as Procambarus clarkii, has a wide adaptability and a wide suitable growth temperature, and can grow and develop normally at the water temperature of 10-30℃. It can also resist high temperature and cold, can tolerate high temperature above 40℃, and can also survive the winter safely when the temperature is below-14℃.

Crayfish grow rapidly. After more than two months of breeding, they can reach sexual maturity and meet the specifications of commercial shrimp. Generally, male shrimp grows faster than female shrimp, and the specifications of commercial shrimp are larger than female shrimp.

Like many crustaceans, the growth of crayfish is accompanied by molting. When molting, they usually look for hidden objects, such as water grass or under plant leaves.