Origin | City spot (Jxtvdsxc) integrated Nanchang evening paper
Blame classics allows to if delete origin to need,be not reprinted please investigate
On May 19, the reporter comes to Nanchang aquatic product integrated terminal market understands, enter since May, this terminal market everyday wholesale quantity is in crayfish to be controlled 40 thousand jins, than last year the corresponding period fell 20% . Boss having store tells a reporter, he from breeding a crayfish that buys in the hand is this locality shrimp, have " 234 money " and " 567 money " two kinds. That day " 234 money " buying price is 7~8 yuan / jin, trade price is 9~12 yuan / jin, and last year " 234 money " trade price is 15~20 yuan / jin, price shrink 40% .
Although the price of crayfish compares in former years to drop somewhat this year, but everybody is when edible crayfish, also need to notice.
Remind, want to note the following respect when edible crayfish:
Do not spread out in street flow the dot buys crayfish, do not catch to Jiang Bian or brook by oneself feral langouste takes food, also do not buy be not bred langouste.
Do not eat dead shrimp, sense organ unusual or flavour Biedermeier langouste does not take food. Langouste is burned boil should clean clean as far as possible before, immerse for some time in clean water more, purify cheek ministry and bowel.
Should thoroughly cook when cooking boil fully. Because langouste grows in environment, the likelihood inside its body is put in bacterium and helminth, and langouste case is stronger, not easy evaporate is boiled, evaporate answers to cook time when cooking so a few longer, with exterminating bacterium or helminth effectively. If was not thoroughlied cook,eat, disease of path of bowel of easy infection stomach and lung fluke are ill.
Eat langouste quantity to want to have degree, eat langouste to go against in great quantities healthy.
Every eats the 24 person the whole body or local muscle ache appear inside the hour after crayfish, want timely seek medical advice, explain take food history.