The market season of lobsters generally begins in May, and June-August is the most fertile time and the best eating season for crayfish. Usually crayfish don't have much meat after September. In addition, the adaptability is very strong, and the water temperature can grow normally at 10-30℃. Generally speaking, if the bait is sufficient, it can be harvested in 2 months.

Moreover, crayfish is soft, easy to digest and rich in nutritional value, which is an excellent food for people who are weak and need to be nursed back to health after illness. Moreover, crayfish is also rich in magnesium, which plays an important role in regulating heart activity and protecting cardiovascular system. In short, it is good for the human body.

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Precautions:

1. When buying crayfish, choose fresh crayfish and light and clean ones.

2. When eating crayfish, don't eat the shrimp yellow of crayfish. Don't eat the head of crayfish, try to eat the tail of shrimp, because most of the dirty things are concentrated in the head.

3. You can't drink beer with ice when eating crayfish, and you can't drink anything with ice.

4. After eating crayfish, you can't eat papaya, grapes, persimmons, hawthorn, etc. You can't eat hard-boiled eggs right away, and you can eat them later.

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