The difference between live shrimp and dead shrimp

In summer, everyone likes to eat shrimps, and eating some grilled shrimps during barbecues tastes very good. Many people choose to buy live shrimps when buying shrimps because live shrimps have higher nutritional value and taste better. Dead shrimps have a shorter storage time and are prone to spoilage if not stored properly. However, the price of live shrimps will be higher. So what is the difference between live and dead shrimps?

Now is the annual season for eating crayfish. It is very good to eat crayfish in this season. Now everyone buys fresh crayfish, but you will also find dead crayfish for sale on the market. The price of dead crayfish is much cheaper than fresh crayfish. Some people also buy dead crayfish. In fact, there is still a big difference between dead shrimp and live shrimp. Everyone needs to pay attention to the distinction.

Shrimp is rich in histamine, which is the main ingredient that makes it taste delicious. However, once the shrimp dies, histidine is broken down by bacteria into histamine, which is harmful to the human body. In addition, the intestines and stomachs of shrimp often contain pathogenic bacteria and toxic substances, and their bodies are very easy to rot and deteriorate after death. Especially as the time since the shrimp’s death increases, more toxins accumulate in the shrimp’s body, causing poisoning if eaten. When the cooked crayfish is served, if there is a strong fishy smell, the shrimp body is loose and straight, the meat is soft and inelastic, the color is darker, and there is a lot of sticky substance in the shell, then it is very likely that the shrimp is dead.

Next, let’s see how to distinguish live shrimp from dead shrimp. Healthy crayfish farmed through formal channels have complete shapes and uniform sizes, with the head and body almost half each, bright red and clean color, clean belly hair and claw hair, and a white belly. Crayfish from polluted waters are of uneven size, have large heads and small bodies, are brown-red or iron-red in color, have dirty joints, dirty hair on their abdomens, and have dirt or parasites on their heads. Given the current growing environment conditions, wild crayfish are more likely to be contaminated.

The shell of fresh shrimp is bright and natural in color, and the shrimp head and body are tightly connected. In the same season, those artificially bred are larger, more evenly sized, have fuller and more elastic meat, and have a more powerful and curved tail. Wild crayfish grown in polluted waters are naturally small in size, with heads twice as large as their bodies, thick shells and little meat. Moreover, the connection between the shrimp head and the shrimp body of stale shrimp is easy to break, and it is inelastic. The meat is red and sticky and has a fishy smell. The above is the difference between dead shrimp and live shrimp after cooking. For the sake of health, we should master some knowledge of toxic and food safety, which will be more beneficial to our life.