How to choose, cook and eat crayfish. Advice for brave cooks

Every time you go to a restaurant or order delivery, you are putting your health in someone else's hands. Thousands of people get sick from food poisoning every year. But fortunately, chefs can take steps to minimize the risk. One of these methods: boiling the crayfish alive. It turns out that unusual aquariums with live arthropods in restaurants are not just so that you can have a fresh delicacy on your plate. Our delivery of live crayfish in Rostov will tell you why crayfish are boiled alive and how to make this technique as humane as possible.

Why should crayfish be boiled alive?

It is not recommended to overcook crayfish, as their meat loses its taste.
Cooking time depends on the size of the individuals. Having learned why crayfish need to be boiled alive, you should be prepared for the fact that the animals will need to be thrown into boiling water while still moving. They will try to get out of it, so the pan should be large enough. There should be a certain gap between the water and its edges, which the crayfish cannot overcome. Before cooking, be sure to thoroughly rinse the crayfish, otherwise the finished dish will have an unpleasant taste and smell. You can soak the animals in water or milk to make the taste more tender and juicy. When reading why crayfish should be boiled alive, it is worth remembering that they can still be cleaned of the stomach and intestines before cooking. Then there will definitely be no signs of bitterness in the meat. To do this, you will need to turn the animal onto its back, and then carefully remove all excess with a rotational movement. At the same time, live crayfish can be fought off by ticks, so they should be grabbed with small rubber bands.

Frozen crayfish are also available for sale. Of course, fresh and live individuals are more preferable, but they are still not always available. When choosing frozen products, it is very important to make sure that the crayfish were still alive when frozen. You can look at the tails - they should be curved and pressed to the abdomen. Cooking frozen crayfish is very easy. They are released into boiling water as is, without prior defrosting.

How to properly cook crayfish at home

Summer season! But what about without the most important delicacy? Boiled crayfish is a delicacy that every gourmet will appreciate. How to properly prepare, cook and eat this miracle? What secrets and subtleties do you need to know? What crayfish are suitable for real deliciousness? Read the most interesting and useful things in this article.

Regardless, my soul and stomach prefer shrimp, mussels and crayfish. There are no moral problems with mussels and shrimp, but as for cooking crayfish, this issue is a little delicate, because they need to be cooked alive. That is, you only need to acquire them alive and already in the cooking process they bring their life to the altar of cooking. The cooking process itself is not for the faint of heart!

Crayfish - how to choose them correctly for cooking

First and most important, it is worth asking where they were caught. Advice! If crayfish are caught in fresh lakes or artificial reservoirs, then this is a bad choice. After all, the water is stagnant, which means there are a large number of bacteria,

They must be: active (those that try to pinch, move quickly, the main sign is a tucked tail),

Color of fresh product: brown or green,

The surface of a fresh element should not have any cracks.

How to choose?

Related article How to choose shrimp without garbage and ice?
AiF Expertise If you haven’t caught them, then you’ll have to go to the store for fresh crayfish. Many fish departments now have aquariums with live fish and crayfish. The latter must be purchased alive. And also quite active. Don’t believe it if the seller convinces you that the crayfish just fell asleep.

Lethargy is a sign of a sick or dying cancer patient. And dead crayfish spoils very quickly, poison accumulates in its meat. Moreover, crayfish spoil many times faster than meat or fish.

A live and energetic crayfish has its tail pressed close to its body. The tighter the pressure, the better the cancer. The size of the crayfish does not really matter, it only determines the cooking time.

How to select and prepare for cooking

Before you start cooking crayfish, they must be thoroughly washed several times and cleaned of adhering dirt. This is especially true for crayfish that are not purchased in a store, but caught with your own hands, since they live in burrows and can sit in the muddy bottom. After the crayfish have been washed, they should be placed in a large container (a basin or, better yet, a bathtub) filled with cool water for about 30 minutes.

This must be done, because the crayfish must be cooked alive. By purchasing dead crayfish, you can get a spoiled product, since it is not known how long the arthropod has been in this state.

It is not easy to spot an unedible product right away, but it will reveal itself during cooking.

The body of the crayfish will swell and begin to emit an unpleasant odor. If you cook a lot of these lake inhabitants at once, then because of one spoiled crayfish you can be left without a dish altogether.

Important! If you eat meat that has already begun to spoil, there is a risk of ending up in a hospital bed with food poisoning.

Culinary history

People have been boiling arthropods alive for thousands of years. The first recorded case is found in a recipe book attributed to the famous Roman cook Caelius Apicius in the first century. Chefs in different countries later adopted this process when they discovered that the dish looked and tasted better when the animal was boiled alive. It was only later realized that this also reduced the risk of serious food poisoning. This is all due to pathogenic microorganisms - a type of Vibrio bacteria. They thrive on decaying flesh. You can buy crayfish in Rostov-on-Don from our company, which are prepared using classical technology, ensuring complete safety for health.

Crayfish recipes

Despite the prevailing stereotype that crayfish are an addition to beer, along with fish, they deserve to be an independent dish. There are dozens of ways to prepare crayfish, and every lover of these arthropods has their own proven and best recipe. Let's look at the most common ones.

Classic crayfish recipe

• salt (the required amount is calculated from the ratio: 1 tablespoon of salt per 1 liter of water),
• black peppercorns - 10 pcs.,
• bay leaf - 5 pcs.,
• dill seeds - to your taste.

Preparation. Place a large pot of water on the stove. When the water starts to boil, add all the seasonings there. Then the crayfish themselves are sent into boiling water. Cover the pan with a lid and reduce the heat to medium.

The crayfish must be boiled for 10 minutes. After this, the pan must be removed from the stove and left for another 10 minutes under the lid to allow the dish to steep.

Recommendation! This cooking time is indicated for crayfish of not very large sizes. If the arthropod is large enough, then the cooking time must be increased.

Recipe for cooking crayfish in water You can cook crayfish in water according to another recipe.

• lemon 2 pcs.,
• black peppercorns - 10 pcs.,
• bay leaf - 5 pcs.,
• dill seeds - to your taste,
• sour cream - 2 tbsp. ,
• adjika - 2 tbsp.

Preparation. Pour water into a large pot of water, add lemon and seasonings. Before the water starts to boil, sour cream and adjika are added. The contents must be boiled for approximately 5-7 minutes.

After this, remove the pan from the stove, cover with a lid and leave to steep for 30 minutes. Then put the pan back on the stove until it boils. Place crayfish in boiling water and add salt to your taste. Depending on the size, arthropods need to be cooked for 10-20 minutes.

Advice! To determine the readiness of crayfish, you just need to look at them. If the shells turn bright red, then the crayfish are ready.

Crayfish boiled in beer

Quite an interesting recipe for cooking crayfish. Beer, as a rule, is taken in the same amount as water plus another 0.5 liters.

Preparation. A pan of water and beer is placed on the stove. Salt is added. For 1 liter of beer, there should be 1 tbsp. salt. As soon as the water boils, the crayfish are lowered there. You need to cook them for about 15 minutes. Then the pan must be removed from the heat and left to steep for 20 minutes.

Helpful information! In order to cook crayfish, it is better to take light beer, because dark crayfish can acquire a bitter taste.

Crayfish boiled in milk

An unusual way to cook crayfish that takes a little longer to cook. But it’s definitely worth a try to cook crayfish this way.

• water,
• milk,
• salt,
• black peppercorns - 10 pcs. ,
• bay leaf - 5 pcs.,
• dill seeds - to your taste.

Preparation. The crayfish must first be soaked in boiled, cooled milk for about three hours. After this, they should be washed and dipped in boiling water with spices. After the crayfish are almost ready, the water needs to be drained, and instead, the milk in which the arthropods were soaked is poured into the pan. Boil for another 5 minutes after boiling and remove from heat.

Crayfish in wine Of course, you can simply boil crayfish in water with dry white wine, but it is better to spend a little more time and cook them in a special way.

• dry white wine - 1 tbsp.,
• flour - 1 tbsp,
• cumin - 1 tbsp,
• bay leaf - 2 pcs.,
• butter - 2 tbsp.,
• salt,
• pepper.

Ingredients are based on 10 crayfish.

Preparation. Place the crayfish in a pan with heated oil and fry until they begin to turn pink. When frying, they must be turned over periodically. Sprinkle with seasonings, salt and pour wine. Cover the pan with a lid and simmer the contents for 10 minutes. When the crayfish are ready, place them on a plate and cover with a lid. At this time, you need to prepare the sauce from the broth in which the crayfish were cooked.

Place the strained broth on the stove, add flour and a spoonful of butter. Everything is thoroughly mixed so that there are no lumps. After the sauce boils, wait 2 minutes and add a little more oil. When it melts, mix everything well again. The sauce is served separately from the main dish.

Useful tips

• When choosing crayfish, it is better to focus on larger individuals. The meat in them is more juicy and tasty. In addition, the time when the crayfish were caught also affects the taste: if they were caught before their molting period began, the taste will be more intense.
• if a ready-made dish is offered and it is not known whether the crayfish were boiled alive or not, you can find out just by looking at them. For crayfish boiled alive, the tails will be tucked toward the abdomen. If the crayfish were already dead before cooking, their tails will be straight.
• You can store crayfish either fresh or already cooked. They are stored in the freezer for a month.

Interesting fact! If the crayfish were frozen alive, they will move after defrosting. This is due to the fact that when exposed to low temperatures they do not die, but go into a kind of hibernation.

How long to cook crayfish

Cook the crayfish for no more than 15 minutes.

• Small - 5 minutes,
• Medium - 10 minutes,
• Large - 15 minutes.

Small and medium crayfish are cooked for 5–10 minutes, large ones for 15 minutes. You can’t overcook crayfish; the consistency of the meat suffers from this. Depending on the amount of salt in the water, the crayfish are allowed to steep in the cooling water for 30 minutes to four hours.

How much salt

The amount of salt that is used for boiling crayfish is calculated based on the volume of water: for one liter of water, take one heaped tablespoon of salt - this is the minimum amount of salt. This amount of salt is taken with the expectation that after cooking, the crayfish will infuse for some time in the water in which they were boiled.

If there is no time to infuse, or you want to get a little more salty crayfish, the amount of salt increases, but only slightly - for example, for 5 liters of water you can add 6-7 tablespoons of salt instead of five.

Poisoning

If the cancer dies, you only have a few hours before these bacteria infect all the meat. And once they appear, it is almost impossible to get rid of them. Even cooking meat will not kill all bacteria. So it's safer to just keep the animal alive until you serve it. If Vibrio bacteria enters your system, you may experience abdominal cramps, nausea, vomiting, fever, chills, and sometimes the poisoning can be fatal. Luckily, there is a pretty good way to tell if your meat has gone bad. Just smell it. You can easily smell the ammonia that is released when the body begins to decompose. From us you can always purchase live crayfish to take home.

Classic recipe

Ingredients:

• Live crayfish – 2.5 – 3 kg,
• Water – 6-7 liters,
• Salt – 6-7 tbsp. spoons,
• A large bunch of ripe dill with “umbrellas” or dill seeds – 3-4 tbsp. spoons,
• Onions – 1 large onion,
• Garlic – 4-7 cloves,
• Black peppercorns – 1 teaspoon,
• Butter – 50 grams.

Butter and black pepper are added as desired; onions and garlic can also be omitted, but ripe dill or dill seeds are a must.

Preparation:

Before cooking, the crayfish must be thoroughly washed.

1. A sufficient amount of water is poured into the container in which the crayfish will be boiled and placed on fire.
2. After the water boils, add salt to the water, add peeled and cut onions and crushed garlic cloves,
3. Live crayfish are lowered head down into boiling water.
4. Add dill or dill seeds,
5. Everything is cooked from 5 to 15 minutes depending on the size of the crayfish,
6. Turn off the heat and let the crayfish brew and salt for 30 minutes to 4 hours, depending on the amount of salt and the required salinity of the finished crayfish.

Cancer to beer

More salty crayfish is prepared for beer, so we add another 1-2 tablespoons of salt to the classic recipe. By adding salt to the water, we also reduce the time allotted for salting the crayfish after cooking.

After the crayfish have been boiled and stood in the water for 15-20 minutes, they can be tasted for saltiness, and if it suits you, the crayfish can be served.

Crayfish in wine or wine crayfish

List of required products:

• Crayfish: thirty pieces,
• Parsley, dill, celery: one bunch of each,
• Butter: one hundred grams,
• Sour cream: a couple of tablespoons,
• White wine, dry: two-thirds glass.

Stewed crayfish in wine - the process itself

1. Wash the crayfish individually under running water, and then boil until tender in slightly salty, boiling water. Peel and place the pulp separately on a plate.

2. Place the shells in a mortar and pound until fine crumbs form. Set aside.

3. Prepare a saucepan and put a piece of butter in it. Place on the stove and heat the oil over medium heat.

4. Place all the greens in one common bunch and rinse thoroughly and dry with towels. Finely chop and place in a saucepan. Stirring, simmer for about four minutes, add crayfish meat, then shell powder. Stir and simmer, reducing heat to low, covering with a lid, for about ten minutes.

5. Open the container and pour in the entire portion of wine, stir and cover again. Simmer for another nine to twelve minutes.

6. As time passes, open the lid and it’s time to add sour cream, mix thoroughly and let it sit on the fire for another four minutes, with the lid open.

7. Boiled crayfish, place in portions on plates and pour over the sauce in which they were stewed, serve separately with fresh tomatoes, lemon wedges and white bread.

How to eat boiled crayfish to experience the full taste of this dish

First you need to detach the legs and claws. You should squeeze the contents directly into your mouth. Believe me, you shouldn't reject it. There is a lot of meat in these parts,

Big claws are good. They can be nibbled at the edges or cut off. The middle contains quite a lot of edible food,

Now we need to cut it up. This must be done scrupulously. It's worth trying the shell broth. It is not only tasty, but also extremely aesthetically pleasing,

Then you need to separate the head from the chest. Then you need to pull back the shell, it will burst on the sides and then she will be free,

These parts of the carcass also contain something to eat,

Now the abdomen or neck. How to cut it? First you need to tear off the tail feathers and drink the broth from under the shell. It is better to separate the triangles with special tools, just like you can prick your fingers,

Having divided the shell, what remains is the neck. Now you can enjoy delicious meat.

Cancers - what else to pay attention to

• Freshness: dead units are instant poisoning,
• Size: larger raki tastes much better,
• Catch period: the best product is individuals caught in the spring,
• Contents: Live crayfish cannot be stored for long.

Boiled crayfish is a delicacy that will delight and surprise with its unsurpassed taste. It all depends on the cooking method and the spices added. You should also familiarize yourself with how to eat such a dish correctly. Only then can you enjoy the true aroma of such a delicious dish!

So, how to cook crayfish correctly?

To begin with, only live crayfish should be boiled. From the point of view of Greenpeace members, this is probably inhumane, but this is the harsh truth of life. Moreover, they are not cooked immediately. First, the crayfish are thoroughly washed. Then put it in salted water for 10 - 15 minutes - a couple of tablespoons of salt (heaped) in a bucket. This is done so that the crayfish cleanse the intestines by performing an act of defecation (or, in simpler terms, shitting themselves). Then they are washed again and, having been placed in cold water, the dishes are placed on the fire. This procedure, cruel to crayfish, forces them to repeat bowel movements and finally cleanse the intestines. When they begin to turn red, they are taken out of hot water, rinsed in cold water, and placed in a bowl with salted boiling water, seasoned with bunches of fresh dill. Cook for approximately 20 minutes.

After these tedious procedures, the crayfish are tasty and clean. Having broken off the neck from the body, they tear off the blades of the caudal fin and take out the crayfish neck. A thin, clean intestine running down the center along the inside of the tail can be easily removed.

Beer has been poured into the mug. If you like very salty foods, lightly dip protein foods in salt. If not, eat like this. The cancer has already been boiled in salt water.

Well, amateurs squeeze the contents out of the claws by finely biting the chitinous walls with their teeth, having previously broken off the movable part of the claw. Sometimes a piece of flesh gets pulled out. You can peel a few crayfish necks and sprinkle them with lemon juice. But this is not for everyone. Everyone has different tastes. For example, I love crayfish in their natural, so to speak, form (without scales, of course), well salted and always with beer. Cancer is a water creature and does not walk on dry land.

Vladimir Chistopolov and fishx.org

I recommend to read:

What to catch crayfish with - Lures for catching crayfish. Catching crayfish, just like fishing, has quite a lot of fans, not only in the summer, but also on ice.

Types of crayfish - Simple and affordable gear for the amateur crayfisher.

Catching crayfish in winter - Features and technical difficulties of catching crayfish in winter.

HOW TO CHOOSE THE MOST TASTY CRASH? NOW WE'LL TELL YOU.

Crayfish leave few people indifferent, unlike many other river and seafood products. Crayfish meat has a delicate taste, wonderful aroma and delicate texture. Since the times of Ancient Rus', crayfish have been a favorite product at any feast. When should the best crayfish be caught, you ask? The most delicious crayfish are those caught between the end of August and the end of October: their meat is fattier and juicier. When you come to the store, check with the seller about the deadline for catching crayfish. We choose live crayfish. First you need to know that crayfish come in different colors: bluish-green, brown and even black. The color depends on the water in which the crayfish was grown. The color must be free of spots. Cancers must be active; if the seller claims that the cancer is simply sleeping, do not believe him. The cancer stops moving only after it is frozen. It is better not to take inactive, that is, sedentary crayfish. Dead crayfish accumulate toxic substances, so be careful! A living crayfish has its tail pressed to its body, it is energetic and active, the more it is pressed, the better. Crayfish can be slow if the water is too cold (below 10 degrees), but this is extremely rare. In this case, you need to remember that the shelf life of live crayfish in cold water should not exceed 48 hours. The shell of the crayfish should be smooth and free of cracks or damage. After you have bought live crayfish, you need to warm them to room temperature, then rinse them in salt water (3 minutes). Crayfish that do not move should be thrown away. If you purchased frozen crayfish, you need to know that they are stored for no more than 3 months. We choose boiled crayfish. Choose large crayfish, they have more meat. Look at the color, it should be a bright carrot color. There should also be no damage to the crayfish. Store boiled crayfish for no more than 4 days. How to cook crayfish?

1. Choose crayfish that are active and have their tail between their legs.

2. Rinse the crayfish thoroughly in cold water.

3. Boil water in a large saucepan. Salt it, you can add spices, bay leaf and dill.

4. Place the crayfish in boiling water and cook for 12-15 minutes. Boil very large crayfish for 20-25 minutes. After they turn red, take them out. Bon appetit! Remember! You need to choose trusted stores with quality service, then the risk of poisoning is reduced.

How long to cook crayfish

How long to cook crayfish after boiling. Crustaceans may vary in size. They can be large, small or medium. The cooking time depends on this. 25 minutes will be enough (on high heat until boiling and on low heat under the lid after boiling), medium ones will need 35 minutes , and large ones will be ready only after 45 minutes .

There is a common misconception that crayfish should be removed as soon as they turn red. It is fundamentally incorrect, since the outer layer of meat is boiled and changed first, while the inner part remains uncooked.

What to cook crayfish in?

You can simply boil crayfish in salted water. Some argue that this is the best way, since the taste of crayfish meat is not interrupted by either pepper or lemon. But you can add your favorite spices and herbs to the water. Make the broth and crayfish meat also spicy, hot, spicy, aromatic, lemony... There are a lot of options. Here are a few:

In spicy broth

Place some peppercorns and a few bay leaves in salted water. You can add dill umbrellas or its seeds, as for cucumber pickle. Currant leaves will work well in such a broth, lemon juice and zest will do well.

In white wine

Add 1 part white wine to 2 parts water. Tint the taste of wine with rosemary and dill sprigs. You can add a little lemon juice after cooking.

In cucumber brine

First, the crayfish are simply boiled in salted water. And in the middle of cooking, transfer it to boiling cucumber brine. You can use less of it than plain water, because the crayfish are almost cooked, the brine will simply add flavor to them.

In kvass or beer

Make broth as in the first recipe, but only water - 2 times less than needed. The rest is topped up with kvass or beer.

afterdark2

Last week's Friday night ended at a San Malo restaurant with a crayfish cooking class. As a child, at the dacha, my friends and I caught crayfish on a nearby lake; there were few of them, but they were big. They were also found in a stream between two forest lakes, but there were small crustaceans there. Having caught a dozen crayfish in the lake, they lived for another week in a barrel of rainwater in my garden plot. And then we boiled them in a pot, but 10 crayfish for 3 is very little. In the USSR, boiled crayfish were a cheap snack to accompany beer; just remember the footage from the film “Beware of the Car”, the scene in the pub. The recipe for boiling crayfish is very simple, just learn the proportion: for 1 liter of water you need a tablespoon of coarse salt. Cook for 10-15 minutes, and then let them steep for 10 minutes in the broth. As when boiling shrimp, it is advisable to throw a couple of bay leaves and a few black peppercorns into the water. This is a classic recipe, so to speak. They promised to teach us new things. 1)

2) So, to cook crayfish we need 4 pans, live crayfish, water, light beer, dark beer, absinthe and herbs.

3) Crayfish must be alive, with a hard shell. Dead crayfish cannot be boiled; crayfish spoil very quickly in water after they die. If you are not sure that the crayfish died a few hours before cooking, you need to mercilessly throw out the dead crayfish, otherwise you can ruin the entire dish. If you know for sure that the cancer was alive several hours ago, then you can tear off its head and boil its neck. For cancer, the first thing that gets worse is the head.

4) You can buy already boiled crayfish, how can you tell if it was cooked alive or dead? The tails of crayfish boiled alive will be tucked under the body. Those that are not very alive will have straightened tails, therefore, it is worth thinking about whether they are worth eating.

5) The crayfish turns blue during the molting period. Cancer grows out of an old shell and every year it sheds it to acquire a new one. During this period in nature, the crayfish is most vulnerable; predators love to feast on its meat while the new shell is soft and not strong. Crayfish are very sensitive to the purity of water; they are indicators of the condition of the water in the reservoir. The water spoils a little and the crayfish die.

6) Returning to cooking - the crayfish are thrown into boiling water alive, the water must first be salted and seasoned. I recommend taking dill as greens (most often dill seeds or its roots are used for this). The role of spices and seasonings in this dish is very important. The fact is that if you do not add enough spices, the crayfish meat may seem tasteless.

7) When preparing crayfish, you should not skimp on salt, because crayfish meat is protected by a shell that does not allow salt to pass through well.

Crayfish can be boiled in beer. In this case, the beer must be diluted with water in a 1:1 ratio. Beer is suitable both light and dark.

9) 10) 11) You can also determine the cooking time by color. When the crayfish turn from red to red-orange, they need to be removed from the stove. It is important not to overcook the product, otherwise the crayfish meat will become tough and not tasty. 12) Boiled crayfish should be stored in the refrigerator with a tightly covered lid for no more than a day. 13) They also eat crayfish in a certain way. They usually start with the tails. This is the most delicious and meaty place. Then they take hold of the claws. You should not remove the crayfish from the broth before serving; they should also cool in their solution. You can also cook crayfish with absinthe. You need to add just a little bit of absinthe to the water, then everything is as in the recipe. 14) Well, some photos from the MK itself. 15) 16) 17) 18) 19) 20) 21) 22) 23) 24) 25) 26) 27) 28) 29) 30) 31) 32) 33) 34) 35) 36) 37) 38) 39) 40) 41) 42) 43) 44) 45) 46) 47) 48) 49) 50) 51) 52) 53) 54) 55) Spotted at the master class: corsair, vetka_spb, tamacya, mikheevaksenia, tanuffka, eugene_t , astafiev, realhemul, zyukin, kalinka_spark, katushenka, upsya, ovkusnom, buser, rizii. These and other photos can be found in the album on the Yandex Photos service.

Tags: San Malo, cooking, master class, crayfish

Crustaceans: benefits and harm

The main benefit of crayfish is the presence of protein, which is easily digestible. There are almost no carbohydrates or fats in meat. Like other seafood, there are vitamins B, K, D and E. There are also minerals: potassium, magnesium, iron, phosphorus, sulfur, cobalt and others. They help improve the functioning of internal organs.

Cancers are harmful for people who have an individual intolerance to this product. You should also not cook crayfish in aluminum containers, as the sulfur they contain reacts with this metal. The result is blackened dishes and spoiled taste of the dish.

The crayfish's tail (neck) accounts for about 1/5 of its mass. There is the most valuable meat there

The lobster is much larger than the crayfish and is armed with more formidable claws. But essentially it’s the same cancer, only marine. In addition to taste, arthropods are valued for the rich mineral and vitamin complex contained in their meat.

Interesting fact: the benefit of boiled crayfish meat also lies in the ability to remove radionuclides and even heavy metals from the body.

Lobster meat helps strengthen the immune system, restores the nervous system and improves cognitive abilities. It contains amino acids that take part in the formation of bones, connective tissue, and muscles.

Lobster is not recommended for allergy sufferers and people with high levels of uric acid in the blood. The fact is that crayfish meat contains purine substances. They contribute to the accumulation of uric acid in the body, which negatively affects health.

Interesting: How many solar panels does it take to replace a nuclear reactor?