The head of crayfish is inedible. The head is the place where toxins are absorbed and processed the most, and it is also the place where pathogens and parasites are most likely to accumulate. The stomach and other organs of crayfish are concentrated in the head, which is easy to accumulate secretions and excreta, and even detect parasites. Once transferred to the human body, it will affect health. Parasites are easily killed at high temperature, so be sure to cook crayfish thoroughly!

In addition, when eating shrimp, be temperate. Don't eat too much at a time, because shrimp is a high-protein food, and some people with allergies will have allergic symptoms to crayfish, such as red spots and pimples. It is best not to eat crayfish. Crayfish is an aquatic product with high purine content, which is not suitable for gout patients.