Will crayfish drown if they are kept in water? Why is the meat of crayfish loose?

Crayfish is a high-protein food, so it is very popular among people. Especially in the hot summer, eating spicy and delicious crayfish and drinking beer with a hint of coolness is really a great enjoyment. If you buy too many crayfish, will they drown if you put them in the water? What is the reason for the loose texture of crayfish? Open it and read the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. Will crayfish drown if they stay in water?

2. Why is the crayfish meat loose?

3. How long can crayfish be frozen?

Will crayfish drown if they stay in water?

Crayfish are naturally aquatic, and can tolerate a range of environmental conditions, including low oxygen levels and high temperatures, and inhabit permanent streams and marshes, as well as temporary habitats including ditches and ponds.

Crayfish have a wide adaptability and a wide range of suitable growth temperatures. They can grow and develop normally in water temperatures of 10-30℃. They are also resistant to high temperatures and severe cold, and can tolerate temperatures above 40℃, and can also safely overwinter in temperatures below -14℃.

In areas where floodwaters have receded, crayfish can be found in simple burrows in shallow, grassy wetlands, lakes and ditches.

Crayfish are omnivores. In terms of eating habits, they prefer to eat mud at the bottom of the river, and like to eat dead small fish or other aquatic creatures.

Why is the crayfish meat loose?

There are generally two possibilities for the loose texture of crayfish. One is that it may be cooked from dead shrimps. After the crayfish dies, it is soaked in water and the protein in its body gradually denatures, making the meat no longer elastic. The other is that there may be something wrong with the cooking method. For example, if the cooking time is too long, the protein in the crayfish's muscle fibers decomposes or denatures, and the crayfish meat becomes loose.

The loose texture of crayfish may be because the crayfish is cooked from dead or dying shrimp. After the crayfish dies, it remains inactive in the water for a long time, and the protein in its body gradually denatures, and its muscles lose their elasticity and tension.

The loose texture of crayfish may be due to incorrect cooking methods. For example, if the crayfish is cooked for too long, the protein in the muscle fibers will be dissolved or lose water and become dry, making the meat no longer tight.

How long can crayfish be kept frozen?

Crayfish can generally be stored frozen for about 20 days. Although the temperature of the refrigerator is relatively low, which can inhibit the growth and reproduction of bacteria and other microorganisms, crayfish are high-protein foods and should not be stored for a long time. Generally, it is best not to store them for more than 20 days.

It is not advisable to store crayfish in the freezer for a long time. Not only will the nutrients of the crayfish be lost, but the taste will also deteriorate.

It is best to store crayfish separately in the freezer of the refrigerator, and take out as much as you want to eat each time to thaw. Do not put them back into the refrigerator after thawing.

If the crayfish has been cooked, it should be eaten as soon as possible. It can also be stored in the refrigerator for a short time, but it must be thoroughly heated before eating.