It's the crayfish season again. Many people like to cook crayfish at home, but they don't know how to choose crayfish. The selection of crayfish directly determines the taste of crayfish, so do you know the correct selection skills of crayfish?
First move: look at the appearance
The whiter the gills, the cleaner the shrimp, because crayfish breathe by gills, and the impurities in the water are filtered by gills. Shrimp raised in shallow water will have black gills because there are many impurities in the water. Only shrimp raised in deep lakes have clean gills. The ratio of head to body is 1:1, and the color is bright red. The belly hair and claw hair are clean, and the belly is white.
Second move: smell
Crayfish growing in high-quality water sources without pollution have a "fishy smell", that is, the "fishy smell of shrimp"; while crayfish growing in sewage areas have a smell of corruption and heavy metals in addition to the normal fishy smell.
The third move: pinch the shell
If you touch the shell with your hand, the hard one is old, and the elastic one is just like the nail. You should try to buy the crayfish with soft shell. This kind of crayfish is generally plump, the meat is tight, the shell is thin and crisp, and the abdomen is elastic; but the crayfish growing up in the sewage will be relatively small, and the shell is thick, and the meat is less, so we must not eat this kind of crayfish.