Crayfish: the benefits and harms to the human body

Crayfish are often called the cleanest animals. The most famous representatives of the type of arthropods prefer exceptionally clean and fresh water bodies. In addition, they bring great benefits to the ecosystem, clearing the bottom of ponds, lakes and rivers from carrion and organic decomposition. And, of course, boiled crayfish is a favorite of many. Their tender meat is appreciated not only for its taste, but also for its benefits.

What do crabs look like and where are they found?

Crayfish are one of the oldest representatives of the fauna. The predecessors of this species of crustaceans inhabited water bodies of the Jurassic period. They belong to the class of higher crayfish, which also includes amphipods, shrimps, crabs and wood lice.

The body of the crayfish is composed of 18 segments that are permanent. 4 of them are cephalic, 8 are thoracic and 6 are abdominal. The thoracic segments of this type of arthropod merge with the head segments through a suture that is very easy to see from the back. The so-called cephalothorax is reliably protected by a solid chitinous shell, covered with a thick layer of calcium carbonate, which makes the crayfish armor almost invulnerable.

The body of the cancer can reach a length of 30 cm, the minimum size is 13-15 cm. The carapace acts as a skeleton for a crustacean, protecting the internal organs of the animal. The muscles of crayfish are attached to the chitinous cover. On the head segments are placed 2 pairs of long antennas responsible for touch and smell. These antennae are covered with small bristles, and at their base are equilibrium receptors.

The eyes of crayfish are small, but have a rather complex structure - each consists of more than 3 thousand small eyes. This type of eye structure is called facet. They are located next to a sharp spike located on the front side of the cephalothorax.

The extremities of cancer are claws and 4 pairs of walking legs. Claws are attached to the thoracic segment. With their help, representatives of arthropods defend themselves from enemies, hunt and even use them to create offspring. Thanks to the forelimbs, crayfish catch and detain the female.

These animals move through the hind limbs. In addition, these arthropods have small legs on their abdominal segments that help them breathe. With their help, crayfish drive fresh oxygen-enriched water to the gills.

You can even determine the quality of water in a pond by the presence of crayfish in it. Many species of these arthropods prefer living in perfectly clear water. However, there are types of crayfish that prefer brackish water, most importantly - with a sufficient concentration of oxygen. Oxygen starvation for these animals can lead to disastrous consequences and even death.

Smell helps to get food for crayfish. Representatives of this type of arthropod hunt down enemies precisely by smell, since they see very poorly. The life expectancy of crayfish is about 35 years.

River inhabitants usually choose a muddy bottom for life. Burrows dig near the coastline, to a depth of 3 m. As a rule, only one species of crayfish exists in one lake.

Kinds

Currently, there are only 4 types of crayfish:

• narrow-fingered;
• fat-toed;
• broad-toed;
• American signal.

Narrow-toed crayfish can be found in slow-flowing, shallow rivers, small lakes and ponds, and the coasts of the Caspian and Black Seas. This species of crustaceans is comfortable both in fresh and brackish water bodies. The length of the body varies from 16 to 33 cm. The chitin cover casts in brown tones - from lighter to darker shades. Narrow-toed crayfish got their name due to the shape of their forelimbs - narrow and oblong claws are noticeably elongated. This type of crayfish is most resistant to adverse environmental conditions, therefore it coexists quite comfortably in poor quality water.

Fat crayfish are currently on the verge of extinction. Each year, the number of this species is rapidly decreasing. The animal lives in crystal clear water in the coastal areas of the Azov, Caspian and Black Seas. Crayfish of this species are very poorly tolerate sudden temperature changes. The most comfortable water temperature is 23–25 ° C. The size of thick-crayfish is tiny. The length of their body, as a rule, does not exceed 11–12 cm. The carapace has a greenish-brown color. The forelimbs are characterized by bifurcation, the claws are slightly dull.

Broad-toed crayfish are considered the most common species, but in recent years there has been a sharp decrease in their population. Animals of this species are found in extremely fresh reservoirs with clean water. Broad-toed crayfish can be found in almost all non-standing reservoirs, in which the water temperature in summer is above 25 ° C. A twenty-centimeter body is cast in olive or brown shades.

American crayfish in Russia can only be found in the Kaliningrad region, but in Europe the population of this species is growing and spreading at a high speed. Crayfish brown with a blue or reddish tint are very similar to their "broad-toed" relatives. The spot on the joint of the claw helps to recognize the "Americans" - it is usually white or blue. Most individuals reach a length of not more than 10 cm, but some representatives of this species can grow up to 20–22 cm.

What is the difference between lobster and crab from cancer

If you do not understand the issue, you can easily confuse crayfish with lobster. Lobsters, like crayfish, belong to the order of the decapod subtype of crustaceans. It is impossible to enumerate habitats - this representative of arthropods can be met all over the world. Unlike crayfish, lobsters prefer seawater, but also feed on carrion, organic debris, and microorganisms. The color of the body varies from gray to blue-green, and when cooking it turns red.

Of course, the main difference between cancer and lobster is size and weight. The average body length of a lobster reaches a length of about 45 cm, but there are also seventy-centimeter individuals of this type of crustacean. A few years ago in Canada they caught a twenty-kilogram lobster!

The second difference is the habitat. Lobsters live exclusively in saltwater. These arthropods also differ in taste, which, perhaps, only gourmets can recognize. The meat of crayfish gives a fresh taste, lobsters are softer and piquant.

What is the difference between crab and cancer
The body structure of cancer and crab is very similar: four pairs of legs, strong claws, flat belly and chitinous shell. Only the shape of the body is different - in cancer it is more oblong, while in the crab it is round, triangular or square. By the way, it is the shape of the body that allows the crab to move much faster than a relative.

There are differences in habitat. If crayfish are very finicky in their choice of housing, preferring freshwater sources with crystal clear water, then crabs are less demanding on the place of existence. They can be found in almost any body of water, whether it be the sea, lake, pond, river or estuary. Crabs feel comfortable both on the shore and at a depth of 4 km.

Composition and calorie content

Crayfish are caught to enjoy incredibly tasty, tender, spicy meat, which is also very useful. Many people make crayfish in the diet, because the meat of these arthropods has a fairly digestible protein and a fairly low calorie content - only 76 kcal per 100 g of product.

In addition, it is an excellent source of protein, which in percentage terms is more than 80%. Also, crayfish meat contains 12% fat and 7% carbohydrates. The edible portion is also rich in vitamins. After tasting boiled crayfish, you can saturate the body with vitamin A, thiamine, choline, riboflavin, folates, cobalamin, pyridoxine, phylloquinone and useful trace elements - potassium, magnesium, calcium, sodium, phosphorus, iron and zinc. In addition, crayfish contain the omega-3 and omega-6 polyunsaturated fatty acids necessary for life.

What are the benefits of crayfish

General benefit

Due to the high concentration of high-grade protein, a large number of vitamins and minerals, crayfish meat is well absorbed and is beneficial for people suffering from various diseases. If you include this product in your diet, you can significantly improve well-being. Crayfish meat is especially recommended for people with diseases of the cardiovascular system, pancreas and stomach. The use of this dish will help to improve the functioning of the liver and improve kidney function.

The meat of crayfish contributes to the restoration of the body after an illness, and protects against ailments with the thyroid gland.

Crayfish are also widely used in folk medicine. From ancient times, alcohol tincture and decoctions were made from chitinous shell, which contributed to the rejection of alcohol and smoking.

For women

The beneficial properties of chitinous carapace of crayfish have long been known. In ancient times, the cover was crushed into powder, which was poured onto fresh wounds for faster healing. Such a powder is still being made to accelerate tissue regeneration after breast cancer surgery in women.

The tincture is prepared quite simply. Crustacean shells should be thoroughly washed and dried, and then well chopped in a meat grinder or in a blender. Pour the resulting powder into a container and add alcohol, insist for 2-3 days, after which it is ready for use. Take orally one tablespoon once a day. The treatment course should be carried out only once a year for 2 weeks. Naturally, taking tincture from a carapace of shells is possible only after completing all surgical interventions and chemotherapy sessions.

For men

Observations by researchers have shown that regular consumption of boiled crayfish meat almost halves the likelihood of a bladder tumor and prostate cancer in men. That is why representatives of the stronger sex are advised to use this product to prevent these unpleasant ailments.

During pregnancy

Many people wonder: is it possible to eat cancers during pregnancy? Yes, if there is no allergy to seafood, there is no individual intolerance to crayfish. In addition, boiled crayfish is even recommended for use by pregnant women because of their high content of vitamins, beneficial trace elements and lack of cholesterol.

This product will contribute to the good development of the fetus and support the mother's body in a cheerful and active state. Thanks to a balanced content of nutrients, crayfish meat will help to improve metabolism and strengthen immunity, which is so important during childbearing. Despite the incredible taste of this product, you should still observe the measure in its use.

When breastfeeding

Doctors do not recommend women to use seafood while breastfeeding, including crayfish meat. After all, they contain a large amount of toxins that can harm the baby in the first months of life. 7-8 months after the birth of the baby, it is necessary to carefully select products for your diet, as the baby's body is just beginning to adapt to life.Improper nutrition of a mother can cause a number of ailments, for example, severe colic, poisoning, food allergies and upset stomach of the baby.

A woman can introduce crayfish into the daily diet only after a year from the time of the birth of her child and only when the child receives special feeding.

For kids

Crab meat is a favorite treat not only for adults, but also for children. This product can be included in the children's diet without hesitation. However, in this case, you need to carefully consider their choice and preparation in order to avoid unpleasant consequences, because the children's body is most susceptible to food.

It is best to buy crayfish in the summer or fall. At the time of cooking, the crayfish must be alive and active. The immobility of the crayfish suggests that they are most likely not healthy and will die soon. The meat of these arthropods spoils almost immediately. In the meat of dead animals, a harmful substance instantly begins to accumulate, if ingested, it can cause poisoning in the best case, and in the worst case, a fatal outcome.

When losing weight

Due to its low calorie content, high protein content, and a minimum concentration of fats and carbohydrates, crayfish is considered an ideal product for inclusion in the diet. In addition, in the process of getting rid of extra pounds, many resort to the use of chitosan, extracted from the shell of an arthropod. Chitosan is used to prepare drugs for weight loss, as this substance accelerates the metabolism, prevents the body from absorbing fats and helps to remove them.

Crayfish in medicine

With diabetes

Type II diabetes mellitus is characterized by immunoresistance. This means that the pancreas works well, but the cells have an inability to digest glucose. Because of this, its amount in the blood is periodically higher than normal.

This ailment can be treated with a diet that involves the inclusion of certain foods in the diet and, accordingly, the rejection of others. The list of allowed products and crayfish. It is an excellent source of protein, which is desirable in large quantities in diabetes. The main thing is not to overdo it and eat arthropod meat in adequate quantities.

The nutrients contained in this product will help pass the disease in a milder form. Vitamins and microelements have an anti-inflammatory effect, help normalize regeneration processes and improve blood flow.

Important: the glycemic index of cancers is 5 units.

With pancreatitis

With such an unpleasant disease of the gastrointestinal tract, as pancreatitis, much attention is paid to the patient’s diet. It should consist of products that will not overload and cause irritation of the inflamed pancreas. During an exacerbation of an ailment, almost completely protein food is excluded from the diet. This is especially true for crayfish, as these animals are considered to be "orderlies" of rivers and lakes, feed on carrion, respectively, contain toxins.

With gastritis

People with gastritis and other gastrointestinal diseases should not abuse cancers.

With gout

Gout is characterized by a violation in the bone tissue of uric acid metabolism. In order not to provoke an acute form of the disease, it is necessary to adhere to special nutrition. It is better to make a diet of low-calorie foods, steamed or in the oven. It is recommended to avoid fried, pickled, salted and fatty foods, sweets.

Boiled crayfish meat is an ideal dish for gout due to its low calorie content, high content of vitamins and minerals, omega-3 fatty acids. In addition, cancers contain a carotenoid that helps replace damaged cells with new ones. Due to the high iodine content, arthropod meat has an anti-inflammatory effect.

Also in the shell of crayfish there is chitin, which has an antitumor effect and favors the regeneration of joints and tendons. Arthropods are best eaten with tendons and cartilage, as they contain a high concentration of elements that strengthen bones and joints.

Harm and contraindications

The main contraindication in the use of crayfish is not to eat these animals dead. The poison instantly accumulates in the meat of dead crayfish, it spoils very quickly and can cause irreparable damage to the human body.

Also, this delicacy should not be used if there was an allergy or individual intolerance to seafood.

Due to the toxic substances contained in the meat of these animals, nursing mothers and children under the age of three should refrain from their use.

How to choose and store

To enjoy the most delicate crayfish without detrimental health effects, you need to choose them correctly. There are many nuances associated with the purchase of these arthropods.

Firstly, no matter where the crayfish was selected - in the market, in the fish shop, in the online store - you need to ask where the arthropods were fished out. If these are ponds, lakes or other bodies of water with stagnant water, then you should not take such crayfish. Their meat does not contain a large number of useful trace elements and tastes fresh. It is much better to give preference to crayfish caught in freshwater rivers.

Secondly, it is necessary to pay attention to the condition of the cancers. Animals must be active - crawl quickly, fight each other, try to pinch and tighten their tails. Active crayfish is fresh meat. Arthropods that are sluggish should not be taken. This means that they are on the verge of death. Crayfish meat spoils very quickly, and it is easy for them to seriously poison.

Thirdly, you should look at the water in which the crayfish are kept. It must be transparent! Sellers must change water as often as possible to prevent animals from suffocating. Oxygen starvation is fatal for these arthropods.

The most optimal size for cancer is about 20 cm in length, weight - more than 100 g. You should not buy smaller crustaceans - this means that they lived near the coast, where there was little food. Therefore, their meat contains less vitamins and tastes worse.

It is important to take cancer by the back so that it cannot pinch a person with claws. Flexibility is not about crayfish. Therefore, grabbing this animal between the head and tail, you can avoid a fight with a claw claw.

Crayfish storage
As you know, crayfish are prepared exclusively alive. Therefore, it is important to quickly deliver them to the right place and weld. To do this, select the appropriate container.

This may be, for example, containers made of plastic, ceramic or glass with river water. The dishes should be deep. After placing live crustaceans in it, the container must be covered with a lid with ventilation. It is important to remember that arthropods should never be stored in aluminum containers due to the oxidation of metals, which can significantly reduce the shelf life.

You can also use a wooden or cardboard box to transport live crayfish. It is enough to put a soaked towel on the bottom, however, it is better to store crayfish in this way for no more than 3 hours.

Freshly caught crayfish can be stored using a metal mesh. You should spread the catch on it and place it in water. Thus, crustaceans will remain in good health for 7–8 hours.

These arthropod representatives can also be transported in an ordinary canvas bag. The main thing is to pre-moisten it and carefully protect it from direct sunlight.

Hungry, crayfish can begin to eat each other. To prevent this, it is better to provide them with food first.Raw potatoes, meat, tiny small fish, pea stalks and even chopped nettles are perfect for feeding.

A large number of cancers can be kept fresh if placed in a bath. The main thing - do not forget to regularly change the water and provide arthropods with complementary foods. Do not want to take a bath with animals? The refrigerator will do a good job of storage. To do this, it is good to rinse the river inhabitants under running water, put them in a glass container and cover with a wet towel. However, do not forget them on the shelf of the refrigerator for a long time. It is better to regularly look in containers, check the condition of arthropods and clean up dead crustaceans.

Is it possible to freeze

Of course, the maximum gastronomic pleasure can be obtained only from freshly prepared aromatic crayfish. But what if there is no way to cook them in the next few days? The answer is simple - crayfish can be frozen. However, in order to minimize the taste of arthropods, a number of nuances should be taken into account.

Before the freezing process, the temperature of the water in which the crayfish is stored should be gradually reduced from positive to zero. Then pour the contents of the container into a bag for freezing, which is sent to the freezer, set to a temperature not higher than -19 ° C. If done correctly, fresh crayfish can be stored for several months.

However, it should be remembered that after thawing, you can only cook living animals, the percentage of which will not exceed 40%. Dead crustaceans should be thrown out immediately.

If after the feast there are a lot of boiled crayfish, they can also be frozen. It is better to do this in a liquid in which arthropods have cooked. Of course, to fully preserve the aroma and taste of the river inhabitants will not work. In addition, crayfish will lose some moisture and become "rubber".

How to clean and eat crayfish

The most tender crayfish meat is considered a delicacy. However, if you do not know how to clean the crayfish properly, you can safely get rid of most of the edible pulp. Indeed, not only the crayfish neck is suitable for food, but also claw elements. Only the chitin cover and internal organs of the arthropod should be sent to the urn.

Of course, you can get rid of too much even before heat treatment, but it is better not to do this. Before cooking, you should only thoroughly rinse the crustaceans and remove their insides. Getting rid of internal organs is very simple. To do this, twist the crayfish's tail a little and gently pull it, coupled with the intestines. This will get rid of the sharp swamp odor that accompanies arthropods during heat treatment. During cooking, you can spice crayfish with various spices and spices, making the taste of meat more pronounced and piquant.

Cancer cleaning consists of several stages. First you need to tear off the crustacean legs. They contain meat, which is obtained from there by extrusion. Next, open the claws. It is better to resort to the help of scissors, opening the forelimbs carefully, because it contains a lot of delicious meat. Then, from the abdomen, separate the cephalothorax with the crayfish. To do this, it is necessary to break the shell, pulling it in opposite directions. The reward will be a delicious and healthy whitish fat layer. Then remove the gills and, finally, get the meat from the crayfish. This part is also called the crayfish neck - the most delicious element of this delicacy.

How to deliciously cook crayfish: recipes

In the oven

There are many ways to cook crayfish in the oven, however, one of the most popular dishes is baked crayfish in milk sauce.

For this dish you will need this list of products:

• 10-12 large boiled cancers;
• 100 g of champignons;
• 50 g butter;
• 1 tablespoon of sugar;
• 300 l of milk;
• 30–40 g of hard cheese;
• a pinch of red ground pepper;
• 1 tablespoon of premium wheat flour;
• 1 teaspoon of salt.

The algorithm for baking crayfish in milk sauce is quite simple. First you need to boil arthropods in salted water for half an hour. Send a dry deep frying pan to medium heat. After heating, pour flour into it, which should be dried for a minute, without turning to a golden color. After cooling the flour, mix it with warmed milk. Add sugar and salt to the mixture, send the pan to the stove again. Heat the contents over low heat for no more than 15 minutes, stirring regularly with a spoon. Strain the finished sauce through regular cheesecloth or a special sieve to get rid of lumps. After decantation, the mixture is again sent to the fire and heated for 10 minutes on a weakly switched on burner. Next, divide the sauce in half and pour into two separate containers.

After peeling, cut the mushrooms into small cubes. In a separate frying pan over medium heat, melt part of the prepared butter, on which fry the mushrooms. Melt the second half of butter, but in the microwave.

Add fried mushrooms, ghee and red pepper to one half of the milk and flour sauce - mix everything.

Cut and clean the cooked crayfish according to all the canons, leaving only edible pulp, which is stuffed with mushrooms in milk and flour sauce. Stuffed arthropods send to a baking sheet, pour the second half of the milk mixture and sprinkle with hard cheese, grated with thin straws.

The baking dish should be sent to a preheated oven (180-200 degrees) for 20-25 minutes. The dish is ready.

In the pan

Currently, many housewives are moving away from the classical method of cooking crayfish and resorting to ornate recipes. One of the most delicious dishes is crayfish fried in its own juice with a bunch of spices.

Ingredients:

• 1 kg of excellent cancers;
• 100 g of soy sauce;
• 1 pack of butter;
• 7 cloves of garlic;
• 1 teaspoon of paprika;
• greens (parsley, chives, dill, etc.);
• 1 tablespoon of salt.

Before starting cooking, you must prepare the crayfish. For this dish, take fresh individuals, cleaned of sand and algae. Also remove the internal organs. Send the pan to a high fire. In melted butter, fry chopped garlic for 2-3 minutes. Put the crayfish in boiling oil, cover everything.

Stir contents regularly. It is necessary to ensure that the crayfish are evenly fried on all sides. After 7-8 minutes of cooking, put spices and salt into the pan, and after 10 minutes chopped greens. Just fry the pan on fire for 25-30 minutes. As you are ready to flavor the dish with a few tablespoons of aromatic soy sauce. Then let the dish cool for a couple of minutes and serve.

Grilled

They say the most delicious crayfish are grilled. Bake them for 20-30 minutes at a temperature of 230 degrees.

Ingredients:

• 1 kg of large river crustaceans;
• 2 lemons;
• 3 cloves of garlic;
• 150 g butter;
• 2 tablespoons of soy sauce;
• a pinch of salt and ground pepper.

Arthropod representatives should be thoroughly rinsed under running water, cleaned of veins and remove the insides. Cut each individual in half with a longitudinal line. Prepare the sauce in advance. To do this, mix the butter in a container with chopped garlic, soy sauce and lemon juice. Mix the mixture with a pinch of ground pepper and salt. Put the river inhabitants on the lower grill of the grill with the abdomen down, grease with the resulting sauce from above. Stew crayfish for a quarter of an hour, grease with sauce and cook for another 10 minutes.

On the grill

What could be better and more refined crayfish cooked at the stake? Gastronomic masterpiece! The dizzying aroma, amazing taste of this dish do not leave indifferent.Crayfish on the grill can delight even real gourmets. The classic recipe for this dish is not complicated. For cooking, you need such products:

• 1 kg of large (preferably) crayfish;
• 3 tablespoons of salt;
• black pepper peas;
• dill;
• 4 l of water;
• lemon.

A large cauldron with water put on fire. Add spices to boiling water, squeeze lemon juice and add salt. Then run the arthropod. Cook until cooked and serve.

In a slow cooker

Fragrant crayfish without worries and hassle. Perhaps the easiest way to cook river arthropods is in a slow cooker.

Ingredients:

• 30 large fresh crayfish;
• 3-5 bay leaves;
• 1 bunch of dill;
• 3 tablespoons of salt;
• 1 teaspoon peppercorns;
• half a lemon.

Put spices in the slow cooker: allspice, salt and bay leaf. Arrange crayfish, sprinkle chopped greens and lemon on top. Dill seeds will also be useful, they will add a piquancy to the dish. Pour boiling water over the ingredients.

Leave the slow cooker in the "Extinguishing" mode for an hour. When everything is ready, leave the multicooker lid open for several minutes, so that the crayfish are still infused in a fragrant broth. The dish is ready.

How to cook crayfish at home

The most traditional and beloved by housewives recipe is boiled crayfish. However, there are several cooking secrets, adhering to which, you can cook the most delicate crayfish.

Before cooking, leave arthropods for an hour in milk, which will make the meat softer and more juicy. Of course, before cooking they need to be thoroughly washed and cleaned.

In boiling water add 2-3 tablespoons of salt, dill, a few peas of allspice and bay leaves. When boiling water is saturated with the aroma of spices, you can start crayfish. They cook, as a rule, 15–20 minutes. After the carapace has turned a saturated red color, remove the pan from the heat, however, it is too early to pull out the crayfish - they must be infused.

Serve crayfish with dill, parsley and any other herbs. The dish can be decorated with lemon slices and olives.

Recently, they are often moving away from this classic recipe. Crayfish are brewed directly in beer, fried in a pan, baked in the oven and on the grill - they experiment in different ways.

How to eat crayfish

1. Break off the claws to get the meat out of them. If they are small, then simply squeeze the meat out with your teeth.
2. Get, if any, edible caviar from under the neck.
3. Then suck out the broth, which is located between the body and the carapace.
4. At the very end, separate the shell, take out the stomach. Liver can also be eaten.
5. At the end, clean and eat the cervical neck.

Interesting Facts

1. Blue blood flows through the veins of the crayfish.
2. Lucien Olivier added a dozen boiled crayfish to the original version of the Olivier salad he had invented.
3. A few years ago it was believed that crayfish did not feel anything during the cooking process. However, this is not so - arthropods experience incredible flour in boiling water.
4. Jews do not eat crayfish, arthropods are forbidden food for them.

Photo of crayfish