Are there still parasites in cooked crayfish?

Crayfish is a delicacy that people often eat in summer. Many people like to eat crayfish. The nutritional value of crayfish is very high, but crayfish has many parasites. If they are not handled properly, it will affect your health. Generally, the method of killing parasites on crayfish is to kill them by steaming and boiling at high temperatures. Under normal circumstances, are there still parasites in cooked crayfish?

Do boiled crawfish still have parasites?

The easiest way to kill parasites in crayfish is to heat them at high temperatures, such as steaming or boiling. Be careful to heat the food evenly, the temperature must reach above 100 degrees Celsius, and it must last for at least 5 minutes to effectively remove parasites in the food. Therefore, cooked crayfish will not contain parasites and can be eaten safely.

First rinse with cold water and soak for one to two hours, then remove the shrimp's cephalothorax, head and gills. Next, start by removing the shrimp intestines from the tail fan. After cutting open the shell on the crayfish's abdomen, give the crayfish a thorough scrub.

The shrimp thread must be removed, as this part is the second dirtiest part after the head. Many restaurants do not remove the shrimp threads to save trouble, so it is recommended that you buy them home and cook them yourself if possible.

The cooking time should be sufficient and should not be less than 20 minutes. In order to save fuel and time costs, many businesses outside do not provide enough cooking time, which poses a health and safety risk.

When eating crayfish, if you find that the lobster's tail is straight, then these lobsters are dead and should never be eaten. If the shrimp is bent and curled up, it means it is a live shrimp, can be eaten, and has certain nutritional value.

How to kill crayfish parasites

There is no need to panic too much about the parasites in crayfish. As long as the cooking method is proper, the parasites in crayfish can be killed. Parasites cannot tolerate high temperatures. Most parasites and parasite eggs can be killed after being heated to a high enough temperature, and lung fluke is no exception.

Therefore, when cooking crayfish, it is important to heat it at high temperature. When cooking crayfish, the temperature must reach above 100 degrees Celsius for at least 5 minutes. Of course, don’t cook it for too long, as the lobster meat will become tough. Turn off the heat and simmer for a while to make it more flavorful.

Some food stalls, restaurants and other catering businesses focus on a fresh and tender taste and cook them using methods such as stir-frying, which may result in the crayfish not being fully cooked. This is very dangerous and this kind of crayfish should not be eaten. If you eat uncooked shrimp, you are likely to be infected with paragonimiasis and suffer from gastrointestinal poisoning.

How to know if crayfish is cooked: You can judge whether it is cooked by observing whether the color of the cross-section of the shrimp is consistent.