Crayfish (lobster) head inside the blue can not be eaten. Shrimp head in a yellow substance can be eaten, most of the shrimp paste, in fact, is the ovary of crayfish, is the essence of the part of the crayfish, similar to the crab yolk of the female crab, very delicious. Other, there are shrimp stomach, gills, liver, etc., as well as shrimp thread can not be eaten.

Here's how to pick crayfish:

1, look

Wild crayfish abdomen is dirty, a glance looks black, on the contrary, artificial cultivation of crayfish abdomen is white, a glance can distinguish.

Artificial cultivation of crayfish face value is relatively high, shrimp head shrimp body ratio is 1:1, that is, the head and body of each half, the whole body red and clean, on the contrary, the wild crayfish is the size of the body proportion is not the same, the color is mostly dark some, the head is impervious, there are parasites.

2, smell

It is said that the smell of food, crayfish good or bad by the nose can also be smelled out, low-quality crayfish have a putrid smell or heavy metal flavor, on the contrary, high-quality crayfish is a fishy smell.

3, look at the cooked crayfish tail

We all know that after cooking crayfish tail is curled, but if you meet after cooking the tail is straight don't eat, this crayfish in the treatment of the dead for a period of time before, such as shrimp or seafood after the death of a class of secretion of a toxic substance, very unfriendly to our body.

The green crayfish and red crayfish which is better:

Previously, I buy crayfish when I always meet a pot of green and a pot of red, ask the boss what the difference is, the boss of the stalls are like about the same uniform answer: varieties are not the same. Later I made it clear that the green crayfish age is relatively small, is just out of the shell, in the early stages of growth of the crayfish, the meat appears more tender, and thin skin easy to peel, on the contrary, the red crayfish appears to be much more mature, the meat is more firm and tight some.