River crayfish

Both marine and river crayfish belong to representatives of the species of decapod crustaceans. River crayfish are widespread throughout Europe and are found mainly in freshwater bodies: lakes, rivers, ponds and streams. But, despite their agility, the main condition for their existence is absolutely clean water, since in polluted places they cannot live and die. During the day, river crayfish hide in gorges, and hunt at night, in connection with which lovers of underwater hunting can catch them exclusively in the dark.

Since ancient times, people have discovered the nutritional and beneficial properties of river crayfish and began to eat them. The most common way to prepare these inhabitants of fresh water is to boil in salted water, during which fresh greens are added, for example, celery, dill or parsley. Moreover, crayfish are necessarily laid alive in boiling water. During cooking, crustaceans acquire a bright orange-red color, which is explained by the content of large amounts of carotenoids.

By the way, in addition to water, salted milk, white wine with spices, beer, kvass and even cucumber brine are often used as the basis for broth. Starting to cut ready-made crayfish, they are previously advised to boil them again in boiling water for easier separation of meat from the shell. In this case, it will also be possible to eat their liver.

The most nutritious part is considered the abdomen of cancer, but there is very little meat in the claws. You can serve ready-made crayfish both hot and cold (cooled). For example, in China, boiled cancer necks are especially popular, which are then wrapped in a thin slice of speck. This roll is panicked in flour, deep fried and served to the table.

In general, it is customary to eat river crayfish by cutting them with your hands, but in some elite restaurants you can even be offered special cutlery.

River crayfish are not only very tasty, but also healthy. They contain a large amount of protein, and there is practically no fat. In addition, the meat of these arthropods is very easily absorbed (with a calorie content of 76 kcal river crayfish) and therefore it can be used as a natural dietary product.

In addition, regular consumption of river cancer meat stimulates the functioning of the immune system, and acts as a preventive agent for diseases of the cardiovascular system and liver.

By the way, due to the high content of some chemical elements, the meat of cooked crayfish is not advised to be stored in metal dishes, as it can turn black and deteriorate very soon. So if you have some of the diet's tastiest meat from these crustaceans, put it in a glassware.