How to eat crayfish?

Victoria Dmitrieva
Victoria Dmitrieva
December 17, 2012
How to eat crayfish?

Boiled crayfish is beautiful in its appearance and attracts a person with its aroma and promising taste. Cancer is covered with a thick shell and requires certain skills in order to taste its meat. In order not to regret the effort spent on cutting and the amount of food eaten, one must know how to eat crayfish. Remember, everything in the crayfish is edible except for the mustache, the chitinous cover and some viscera.

Effective way to eat crayfish

We start with claws. Break them off one by one and extract the meat. It is better to break the claw, then nothing will be lost. Next, the shell is separated from the body of the cancer. Everything under the shell of white and yellow is eaten. It is fat and meat. If there is a small black lump on the shell, send it to waste. Now about how to eat crayfish further.

All soft tissues in the cancer body (head) are usable, and caviar can also be there. Collect small legs in a bun and, biting the lid, suck the juice and eat the meat. The final part is the cervix, the largest fleshy part of the cancer.Separate it from the carapace, be sure to remove the black strip. Break it in half and you can eat. Here is the most accurate recommendation of how to eat crayfish!

Restaurant Cancer Eating Technology

A distinctive fact of using crayfish in a restaurant is the supply to the table of a special knife for cracking shell and claws, a small fork and a container with lemon liquid for washing hands after cutting cancer. According to restaurant etiquette, claws and legs, white meat from shell, tail (neck) meat are used as food. The soft part of the shell, gills, thin legs do not eat.

Now more about how to eat crayfish in a restaurant. Insert the claw into the hole of the knife and break it. Claws are brought to the mouth and with the help of a small fork they choose meat. Next, take the body of the cancer with your hands and rotate to separate the tail from the head. With the help of a knife, the remains of white meat from the shell are extracted. Hands free the neck from the carapace, thin black strings (intestines) and spread on the plate. Eat a small fork. After the procedure, be sure to rinse your hands in a container with water.