What is the season to eat crayfish?

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.

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 when you go to the vegetable market to buy vegetables, you will also see crayfish being sold at the end of March, but the meat of crayfish at this time is not very plump.

By May, the crayfish are fatter. Cooked crayfish can be stored in the refrigerator of the refrigerator, and the cooked crayfish can be poured into a bowl and put into the refrigerator compartment as soon as the temperature decreases.

Crayfish preservation.

1. Keep it in a bucket.

If you buy fresh crayfish, it is recommended that you put it in a bucket and store it. Add cold water to the bucket, not only to the crayfish, but also add a small amount of edible salt and a small amount of vegetable oil, which can not only ensure the specificity of the crayfish, but also promote the excretion of chemicals in the crayfish's stomach. Crayfish placed in buckets can be stored for 2-3 days.

2. Cryopreservation.

During the whole process of deheating, there is no need to roll as much as possible, and of course, it can be stored after cooling. It must be noted that frozen crayfish can not be taken immediately, must be warmed before eating, and it is best not to stay overnight or freeze for too long, generally not suitable for more than 72 hours.

Crayfish can reproduce all year round, with the peak period from May to September.

Crayfish is a freshwater economic shrimp that is popular because of its delicious meat. Because of its omnivorous nature, fast growth rate and strong adaptability, it has formed an absolute competitive advantage in the local ecological environment. It feeds on aquatic weeds, algae, aquatic insects, animal carcasses, etc., and kills each other when food is scarce.

In recent years, crayfish has become an important economic aquaculture species in China.

Crayfish has a high protein content in the body, 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.

Crayfish**.

Crayfish were originally fed by bullfrogs and later introduced to China.

In 1927, the first crayfish were introduced in Japan for use as feed for bullfrogs. About two years later, it was introduced to China, and the earliest breeding grounds were near Nanjing.

Crayfish resemble shrimp and have a hard carapace. The adult body is about centimeters long, and the overall color includes red, reddish-brown, and pink. The back is a dark red sauce with pink on the sides with orange or white spots.

The carapace is nearly black and has a wedge-shaped stripe on the dorsal surface of the abdomen. Juvenile shrimp are uniformly grey, sometimes with black ripples. Chelicera elongated. The middle of the carapace is not separated by mesh-like voids, and there are obvious particles on the carapace.

The above content refers to Encyclopedia - Crayfish.

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 at a water temperature 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.

Hello dear, glad to answer for you! Crayfish is a summer delicacy, usually between May and October each year, which is the peak season for crayfish. In China, crayfish first appeared in the middle and lower reaches of the Yangtze River, and over time, crayfish gradually became one of the delicacies throughout the country.

During the season of the crayfish, June to August is the best time to eat the crayfish, when the crayfish are the largest and the most delicious. In early spring and late autumn, crayfish are relatively small in size and less fatty in the summer. In addition to this trip, the crayfish season is also affected by the climate and geography, for example, in the south, the crayfish season may be earlier than in the north.

In short, if you want to taste the most delicious crayfish, it is recommended to visit the food court or seafood market between June and August in the summer to buy fresh, fat crayfish and cook delicious crayfish dishes.

Crayfish are the fattest from May to July. In the growth process of crayfish, the meat of crayfish in June begins to plump, and by July and August, when crayfish grow the strongest, it is also the best time to leak limbs. So the best month to eat crayfish is June-August.

The nutritional value of the shrimp of the small dragon Huizhushi

Crayfish is rich in protein, and the meat is soft and easy to digest, which is very nutritious for people who are weak and need to recuperate after illness; Shrimp meat is also rich in nutrients such as magnesium, zinc, iodine, and selenium.

Astaxanthin, which is a powerful antioxidant in crayfish, helps to eliminate the "jet lag" effect caused by jet lag.

The best month to eat crayfish

In fact, crayfish are the fattest in May-July. The fattest season for crayfish is from May to July, during which the crayfish are relatively fat, and the best time is from June to August. In the growth process of lobster, the meat becomes full in June, 6-8 months is the time when the lobster grows the strongest, and it is also the best time to eat, and the crayfish is "empty" in September, and it is not fat.