Is crayfish season coming? Want to eat crayfish after Qingming Festival? What is the best size lobst

The season for crayfish varies from region to region. Generally speaking, after the Qingming Festival, the season of crayfish comes. Because after the Qingming Festival, the temperature began to rise, the crayfish began to breed, and the meat became more full and delicious.

The question of what size crayfish is the best to eat is also not so good. The size of the crayfish is related to the taste, generally speaking, the bigger the size, the more meat, the better the taste. But it will also be higher. For ordinary consumers, choosing shrimp for 456 yuan can meet the demand.

Tips, when choosing crayfish, choose lobsters with good vitality, clean shells, and intact limbs. In addition, the cooking process is also important. Be sure to cook thoroughly to ensure hygiene and safety.

Thank you for the invitation, indeed, as the temperature gradually warms up, the fishermen raise the water level of the shrimp pond, and those hibernating adult shrimp are slowly coming out of the hole, and it is also the season for the first batch of crayfish to go on the market. However, at this time, the shrimp not only has a poor taste due to the excessive consumption of the shrimp tail due to hibernation, but also is twice the average price after the normal large-scale listing, which is really not worth eating. As the subject said, after the Qingming Festival, to be precise, after May Day, the shrimp seedlings that have just been put into this year have grown rapidly in 2-3 months, and can basically go out of the pond to enter the market.

As for how big the shrimp is delicious, of course, the bigger the shrimp, the more shrimp tail meat, and the better the taste, but the bigger means the higher the **, for ordinary consumers, the shrimp for 456 money can meet the demand!

The season for crayfish is usually from April to August. During the growth of lobsters, June is the time when the meat is at its highest, so it is also the best time to eat them. However, it is important to remind you that crayfish is not suitable for everyone, and some people may be allergic to it, so be sure to check your physical condition before eating it.

Crayfish are generally found in the summer.

The market time of crayfish is generally around March, and the peak period of crayfish listing is mid-March, April, May, June and July, and it begins to fall after entering August. But go to the wet market.

When you buy vegetables, you will also see crayfish being sold at the end of March, but the meat quality of crayfish at this time is not very plump.

Introduction

There is not a lot of crayfish meat in March, and the crayfish listed in March are generally last year's seed shrimp, and these shrimps are generally just out of the shrimp shortly, and the crayfish are hibernating in January and February, so the crayfish meat on the market in March is not very much.

Eat lobster every year from May to October is a season, during this period the crayfish is more fat, and the best time is from June to August, in the growth process of lobster, the meat becomes full in June Three months is the time when the lobster grows the strongest, and it is also the best time to eat, to September the crayfish begins to be empty, there is no meat.

Crayfish is eaten from May to August. Because crayfish are the fattest in May-July. During the growth of crayfish, the flesh of crayfish begins to plump up in June, and July and August are the time when crayfish grow their strongest and are also the best to eat.

The best months to eat crayfish are June-August. And crayfish is a seasonal ingredient, every year from May to August is the main production season, this period of crayfish meat is full, the seasoned crayfish made of the best taste, the meat quality is also the most Q bomb.

Packaging Crayfish Development:

1. Seasoned crayfish has been developed, and to a large extent, it has changed the habit of consumers to eat shrimp only in summer, and crayfish can be sold all year round. The whole industry should guide consumers scientifically, and the healthy development of the industry requires everyone's joint efforts.

2. Pre-packaged frozen crayfish will be placed for 18 months, and there will generally be no problem, because the product itself is sealed and preserved after cooking, as long as the cold chain is intact, consumers can eat it when they take it home and heat it, and the nutritional value and taste will not be worse than that of fresh crayfish.

The above content reference: People's Daily Online - Crayfish shelf life is up to 18 months?

Crayfish are the fattest in May, June, and July. The fattest season for crayfish is May, June, and July, during which the crayfish are relatively fat, and the best time is from June to August. During the growth of lobsters, the meat becomes plump in June, and the three months of June, July, and August are the strongest and most delicious times for lobsters.

Crayfish can be eaten all year round, but the key is whether the meat is fat or not. A farmer told reporters that due to the rising value of crayfish in recent years, in order to make money, they invented a breeding method that allows crayfish not to hibernate. Put some cages in the pond, and there is sand in the middle of the cages to pave them for heat preservation.

According to the normal law, in winter, crayfish will burrow and hibernate and stop eating, but they will be loaded up in cages, placed in ponds, and then controlled temperature, they will not be able to hibernate, and they will keep crawling and foraging in the cages, and their metabolism will not stop, and they will naturally be able to grow.

The purchase price of crayfish.

In Hedong Road, Shengli River Food Street and other supper gathering places, crayfish have already climbed onto the table with their teeth and claws, but it is still difficult to find them in the farmers' market where "Ma Da's sister-in-law" loves to visit. Sister Li, who does aquatic production in Zhonghe Farmers' Market, said that crayfish will generally be listed after the Qingming Festival, "Now it is expensive, the purchase price is fifty or sixty yuan a catty, and there are few people who buy it, and there is a risk in purchasing." ”

Jiangsu's crayfish farmer "Lu Tuanchang" revealed that the crayfish on the market are either in Guizhou and Yunnan with a warm climate, or last year's sinking shrimp or greenhouse farming, no matter which cost is relatively high, resulting in the purchase price of crayfish is also expensive. "This year's crayfish and shrimp seedlings have just been launched, according to the normal growth trajectory, and they will be listed in large quantities after Qingming at the earliest, which will be cheap and delicious at that time. ”

The lobster season generally starts in May, and June to August is the fattest time, which is also the best season for crayfish, usually after September, there is not much meat in crayfish.

In addition, it is very adaptable, and can grow normally in water temperatures of 10-30. Generally, if the bait is sufficient, it can be harvested in 2 months.

Moreover, crayfish meat is soft, easy to digest, and rich in nutritional value, which is an excellent food for people who are weak and need to recuperate after illness. Not only that, crayfish is also rich in magnesium, magnesium has an important role in regulating heart activity, can protect the cardiovascular system, in short, it has many benefits for the human body.

If you buy fresh crayfish, it is recommended to put it in a bucket for preservation. Add water to the bucket, and then add a little salt and a few drops of cooking oil, which can not only ensure the activity of the crayfish, but also promote the excretion of substances in the crayfish's intestines. Crayfish placed in buckets can be kept for 2-3 days.

It's no secret that a plate of crayfish with a cold beer is the norm in summer. Crayfish is a popular delicacy in summer, although it can be eaten all year round, but June to August is the best time to eat crayfish. Now there are crayfish on the market one after another, and crayfish will be listed in large quantities in May, and foodies can start to take action.

When will crayfish be on the market.

Crayfish are generally available around May, but a batch of crayfish should already be available now. Crayfish can reproduce all year round, with the peak period from May to September. Eating lobster is a season from May to October every year, during which the crayfish are relatively fat, and the best time is from June to August.

During the growth of lobsters, the flesh becomes plump in June Three months is when lobsters grow their strongest and are also the best to eat.

Nutritional value of crayfish.

Crayfish are delicious, fragrant and nutritious, and contain a lot of nutrients that the human body needs. The protein content of crayfish is very high, and the meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness; Shrimp meat is also rich in magnesium, zinc, iodine, selenium, etc., magnesium has an important role in regulating heart activity, can protect the cardiovascular system, it can reduce blood cholesterol content, prevent arteriosclerosis, and at the same time can also dilate coronary arteries, which is conducive to the prevention of hypertension and myocardial infarction.

Precautions for eating crayfish.

1. Shellfish such as shrimp contain a high concentration of "pentavalent arsenic compounds". The substance itself has no toxic effect on the human body, but after taking vitamin C tablets, the original non-toxic arsenide can be turned into toxic arsenic trioxide, that is, arsenic, which can endanger human life.

2. When cooking crayfish at home, be sure to cook it at high temperature and cook it thoroughly, and you can judge whether it is cooked by observing whether the color of the shrimp cross-section is consistent. It is recommended that before cooking and processing, be sure to feed with water24

After about an hour, let the shrimp body spit out metabolites. In addition, it is necessary to wash the dirt on the body with a brush, and at the same time, the intestines that hide a lot of sediment and bacteria must also be removed, and then thoroughly washed with clean water 2-3 times.

3. The head of the crayfish is the place where the most toxins are absorbed and processed, and it is also the part that is most likely to accumulate pathogenic bacteria and parasites. Therefore, the shrimp head part of the crayfish is inedible.

<> is the best time to eat crayfish from June to August every year, when the lobster meat is full and the taste is better. Lobster processing method: Prepare a basin of water to soak the lobster for 15-30 minutes, let it spit out the dirt, then peel off the cephalothorax carapace by hand, and finally pull out the shrimp line, and brush the belly of the lobster and the root of the pliers.

1. The season to eat crayfish

1. Generally, choose to eat crayfish from May to September every year, especially from June to August, because the crayfish meat at this time is fuller and more delicious.

Around the end of the month, crayfish meat is relatively small and the taste is average. Because when the water temperature drops below 10 (around November), the crayfish begin to hibernate and do not end until the next year when the temperature rises above 10 (late February or March), during which the crayfish consume more energy.

Second, crayfish processing methods

1. Soak and spit mud.

1) Prepare a basin or bucket, then pour an appropriate amount of water into the basin or bucket, add a spoonful of salt and a spoonful of vinegar, and stir well.

2) After roughly washing the crayfish with clean water, put the crayfish into a basin (or bucket) and soak it for about 15-30 minutes, so that the crayfish can spit out the dirt in the body.

2. Remove the shrimp head.

1) When the dirt is basically spit out, peel off the crayfish's cephalothorax carapace directly by hand, or use scissors to cut an opening diagonally at the third of the crayfish's head, and then clean up the internal organs (shrimp yellow can be retained or discarded according to personal needs).

2) During the handling, take care to avoid pinching your fingers with lobster tongs.

3. Remove the shrimp line.

Fix the shrimp body with one hand, pinch the tail fin in the middle of the crayfish shrimp tail with two fingers of the other hand, and then twist half a circle in the clockwise and counterclockwise directions, and finally gently pull the shrimp line out.

4. Brush. 1) Prepare an old toothbrush that you don't use, and carefully scrub the belly of the lobster and the base of the pliers.

2) After brushing, rinse several times with water and clean the lobster.