Spring has quietly arrived, and nature has begun its most vibrant season of the year. In this wonderful season of recovery, there is one delicacy that has quietly become the darling of our table - and that is crayfish. Yes, the star who is known as the king of supper and the never-ending star of the food world has captured the hearts of countless foodies with its unique charm as soon as the warm season arrives. But before you're ready to feast on it, have you ever been stumped by the question: When faced with boxes of crayfish bouncing around in the stalls, do you choose the ones with green shells, or the ones that have turned an alluring red?
Yes, when buying crayfish, the choice of color has become a big confusion for many people. Some people say that green crayfish are fresher and have better meat; There are also people who prefer red crayfish, believing that they are more delicious and more appetizing. So, is this choice exquisite? What do the cyan and red crayfish represent? Don't worry, let's talk about this topic today, hoping to help you be more relaxed and make a decision that satisfies you the next time you encounter this choice.
While exploring the world of crayfish, their changing colors hide a fascinating biological secret. It turns out that the color change of crayfish is related to the pigment contained in their shells - astaxanthin. In its natural state, the shell of the crayfish exhibits different stages of turquoise to dark brown, mainly to better conceal itself underwater and avoid predators. When crayfish are caught, they are cooked at high temperatures, and the pigment structure in the shell changes, resulting in a vivid red color. This process is not only a visual feast, but also a wonderful phenomenon of nature.
Listening to the wisdom of the old fishermen, we can get more valuable advice on the color choice of crayfish. Old fishermen have told us from years of experience that the blue crayfish often mean that they have just been caught from natural waters, and they are vigorous and firm, suitable for those who are looking for a fresh taste. The crayfish that turn red after cooking are more popular with friends who love the lively atmosphere and spicy taste. Old fishermen judge the freshness and quality of crayfish by looking at their vitality, the luster of their shells, and the brightness of their eyes.
Cyan crayfish are characterized by the fact that they are usually fresher, as most of them have been freshly caught from the water and have not been stored or transported for a long time. This makes green crayfish especially valuable in the market, because their meat is firmer and more delicious, especially suitable for steaming, boiling soups and other cooking methods to retain their original taste.
Red crayfish, on the other hand, are characterized by being cooked, the meat is more tender and easy to taste, and it is especially suitable for pairing with a variety of spices for spicy stir-fry or spicy cooking. The bright appearance of red crayfish can stimulate people's appetite even more, and it has become the star dish of parties and supper moments. Consumers' preference for red crayfish is often due to their unique taste and visual enjoyment.
Before bringing these active little ones home, there are a few tips that you definitely don't want to miss.
First of all, when you pick crayfish in the market or supermarket, pay special attention to their vitality. A healthy crayfish should be responsive, with an intact shell and no odor. And, whether it's a green or red crayfish, it's best to choose those with a full body and a natural sheen on the shell. Don't forget, look at their eyes, clear and bright means they're in good shape.
Regarding the cooking method, the cyan crayfish is live, so you can choose the cooking method according to your taste. If you prefer the original flavor, then a simple steaming or use it in soups is a good choice. The turquoise crayfish is firm and absorbs the flavor of the spice well when cooked, so try the spicy stir-fried crayfish and let the spicy flavor awaken your taste buds.
As for the red crayfish, as they are usually cooked, you can enjoy them as is, or use them to make some quick and easy dishes. For example, you can toss red crayfish meat into salads or add pasta to make the umami flavor of seafood perfectly integrated into every bite of noodles.
Whether it's a green or red crayfish, make sure they're all thoroughly cleaned before handling and preparing. Removing gut and sediment will not only keep your food safe and hygienic, but also make your cooking more delicious.
In the end, no matter which color of crayfish you choose, the key is to cook it with care and enjoy the process. Experiment with different cooking methods, discover your own favorites, and make this season of spring and summer even more colorful with crayfish. So, the next time you're faced with a choice of cyan and red crayfish, remember these tips to make your culinary journey even smoother!
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