Spring has quietly knocked on our doors, bringing warm sunshine and a rejuvenating earth. And in this season full of vitality, there is a delicious little star who also dances with the spring breeze, that is, the crayfish that makes people want to stop. I don't know when crayfish has become a frequent guest at the table at the turn of spring and summer, whether it is a gathering of friends or a family reunion, a spicy crayfish can always make the atmosphere instantly warm.
But before getting ready to feast, there's one question that may confuse many crayfish lovers – which color should we choose when faced with a plate of live crayfish? Are the green shells shining with life, or are they the ones that have been cooked red and seductive? Behind this seemingly simple question, there is actually a depth and breadth of understanding of crayfish. Don't worry, let's unravel this color mystery together today and unlock the right way to open the crayfish selection, so that we can become a more sensible foodie while enjoying this spring delicacy.
The secret behind the color of crayfish.
When we talk about the color of crayfish, we are actually talking about a very interesting biological phenomenon. The color change of crayfish is mainly due to the presence of a pigment called astaxanthin in their shells. In its natural state, this pigment provides crayfish with a protective color ranging from dark green to cyan, helping them better integrate into the environment. Once the crayfish are cooked, the high temperature will destroy the structure of the pigment proteins, making the original green or cyan color turn into a vivid red. That's why the same crayfish has a completely different color performance.
Crayfish in tean usually refer to those that are alive and uncooked. Their cyan shell is not only a camouflage of nature, but also a sign of freshness. Green crayfish is known for its firm and delicious meat, rich in high-quality protein, omega-3 fatty acids and various trace elements, which have significant benefits for promoting cardiovascular and cerebrovascular health and enhancing immunity.
For the cooking of green crayfish, steaming, spicy stir-frying or wine boiling are all excellent choices. These cooking methods not only preserve the original flavor of the crayfish, but also add more flavor through a variety of seasonings. Whether it's at a family dinner or a gathering of friends, the teal crayfish is always the highlight of the table.
Red crayfish, on the other hand, refer to those crayfish that have been cooked to show a bright red shell. Cooking not only makes the crayfish more appealing in color, but also makes the meat more tender and easier to peel. Red crayfish are also rich in protein and various nutrients, but a small amount of nutrients may be lost during cooking.
Red crayfish can be cooked in a variety of ways, and in addition to the traditional spicy flavor, you can also try different flavors such as minced garlic and thirteen spices. Not only are they a perfect accompaniment to a summer night snack, but they also go well as a delicious meal for festivals and special occasions.
Faced with a wide variety of crayfish to choose from, how to make the most informed decision? Don't worry, here are some practical tips and precautions for buying crayfish to help you become an expert in buying crayfish easily.
First of all, freshness is one of the most important considerations when choosing crayfish. A fresh crayfish whose shell should be hard and shiny, with clear and bright eyes, vibrant to the touch, and quick when gently pressed on its body**. In addition, fresh crayfish should have a faint seawater or earthy smell with no fishy or other peculiar smells.
Secondly, it is also very important to check the health of the crayfish. Avoid crayfish with visible scars, broken shells, or dead shells. Healthy crayfish should be active and able to respond quickly to environmental stimuli.
Regarding the choice of color, although cyan and red crayfish have their own characteristics, the color itself does not directly determine the quality of the crayfish. The cyan crayfish represent that they are alive and uncooked, making them suitable for food lovers who prefer to cook their own food; Red crayfish usually mean they've been cooked, making them ideal for those looking for a quick and easy tasty taste.
Consumers should make a decision based on their own needs and preferences when making a choice. If you're looking for a fresh and original flavor and plan to cook it yourself, then live, green-shelled crayfish will be a better choice. On the other hand, if you prefer to eat it out of the box or want to skip the tedious steps of cooking, choose the bright red crayfish that have already been cooked and you will enjoy the taste immediately.
Finally, whether you choose a green or red crayfish, the most important thing is to be reliable and ensure food safety. Buy from a reputable merchant and pay attention to the origin and breeding environment of the product, so that you can enjoy the delicious taste and ensure health and safety. Through these practical tips, I hope you can be more relaxed and enjoy the good food time at the turn of spring and summer when facing the choice of crayfish next time.
**10,000 Fans Incentive Plan