As crayfish take center stage in night markets across China, food lovers are diving in. However, health-conscious diners should pay attention to which parts of the crustacean are safe to eat.
Researchers have found that the heavy metal content in crayfish tail meat is significantly lower than in the head.
The head contains the liver, kidneys and pancreas, which are responsible for detoxification and excretion. These organs produce metal-binding proteins that trap heavy metals, causing them to accumulate in the head. The shell also plays a role in absorbing heavy metals.
The yellowish substance inside the head, often called "crayfish roe" and prized for its rich flavor, is actually the hepatopancreas. It is high in fat and also contains higher levels of heavy metals than the tail meat.
For a safer meal, experts recommend eating only the tail and avoiding both the head and the yellow substance.
When selecting live crayfish, check that the back is bright and clean, the underside and claw hairs are white and neat, and, most importantly, that the gills are clean and white.
To prepare crayfish at home, first rinse them under running water. Then soak them in water with salt or white vinegar for one to two hours.
After soaking, scrub the belly with a brush or steel wool and trim the small legs and large claws as needed. Rinse again, then remove the gills and intestinal tract before cooking.
(Source: China Daily)
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