"River crayfish" CPFC per 100 g. Calories, proteins, fats, carbohydrates

River crayfish are freshwater crustaceans that inhabit rivers, lakes, and other freshwater bodies. Crayfish have a dark green, olive-green, or brown coloration, which may change depending on water quality and other environmental conditions.

Crayfish have an oval body covered by a chitinous exoskeleton and ten limbs. Of these, five pairs are claws, which help crayfish defend themselves and catch prey.

The flesh is eaten from the tail and claws. It is tender, slightly sweet in taste, and has a distinctive aroma. Crayfish are a valuable source of protein, vitamins, and minerals.

Crayfish can be boiled in salted water with spices, such as dill, bay leaf, and black pepper. They can also be fried, baked, or grilled.

When selecting crayfish, pay attention to their appearance and smell. They should be active and have no damage to the carapace. The odor should be fresh and not sharp.

The shelf life of live crayfish is no more than 36 hours at temperatures not exceeding 18°C. Cooked crayfish can be stored in the refrigerator for no more than 2-3 days.

River crayfish are a tasty and healthy product that can be used in various culinary recipes. However, keep in mind that crayfish can cause allergic reactions in some people, so they should be consumed with caution.