Crayfish officially went on the market in large quantities in June. But in March, April and May, lobsters are also on the market. Normally, after the sting, the crayfish will slowly come out of the hole and go out for food. It can be caught completely, but the crayfish is not active at this time, and the quantity is small. Most merchants who are the first to sell are selling crayfish from March 2-5.
Although lobsters can be eaten all year round, we should try to eat as little as possible for out-of-season lobsters. Some farmers put some cages in the pond with sand in the middle to keep warm. According to the normal law, in winter, crayfish will hibernate and stop eating, but when they are packed in a cage and placed in a pond, and then the temperature is controlled, they cannot hibernate, and they keep crawling in the cage for food. If their metabolism does not stop, they will naturally grow and become out-of-season shrimps.
Crayfish is a freshwater economic shrimp, which is widely welcomed by people because of its delicious meat. Because of its omnivorousness, fast growth and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. Its feeding range includes aquatic plants, algae, aquatic insects, animal carcasses, etc. When food is scarce, it also kills each other. Crayfish has become an important economic breed in China in recent years.
Precautions for eating crayfish:
Crayfish is an aquatic animal that eats humus carcasses, and bacteria and toxins will only accumulate in the body more and more, so people try to buy crayfish that have just grown up. When buying, you should know the skin color: old lobsters are red and black or red with iron blue, while young lobsters have a natural and healthy luster. Touch the shrimp shell with your hands. The hard one is old, and the elastic one like nails is the one that has just grown up and changed its shell. Try to buy crayfish with soft shells.
After buying back the crayfish, put it into a basin, rinse it with clear water twice, then add 2 tablespoons of salt, and then pour in clear water to soak the crayfish for 2 hours for better cleaning. Remove the black line (shrimp intestine) of crayfish: control the crayfish with one hand, hold the tail wing in the middle of the crayfish tail with the other hand, and gently pull it off. If it is dangerous to handle this way, you can put the crayfish in a basin and freeze them in the refrigerator, so that the crayfish will be honest.