How to help the victim
In case of any poisoning, help should be given to the poisoned person immediately. This will protect the person not only from worsening the condition, but sometimes from the development of complications.
To do this you just need to follow a few simple steps:
- Give the poisoned person a few glasses of water and induce vomiting. This must be repeated until the waste liquid becomes clear, without pieces of undigested food. This cleansing of the stomach will help remove toxins faster in case of poisoning.
- Offer sorbents. You can give any of those that are in the first aid kit (activated carbon, Smecta, Polysorb, Neosmectin, etc.).
- Give the poisoned person a drink. To replenish fluid lost due to vomiting and diarrhea, Regidron, Trisol, Gastrolit are well suited. If you don’t have them at home, you can simply give the patient ordinary drinking water, tea or mineral water without gas. You cannot force someone to drink a lot at once: this will provoke a new attack of vomiting. It is enough to take a few sips with short breaks.
- As a rule, these measures are sufficient. The person feels better, and after 2-3 days the poisoning will disappear. But if for some reason the condition does not improve, the victim becomes worse - you cannot do without the help of a doctor.
Is it possible to boil dead crayfish?
Is it possible to boil dead crayfish?
“Is it possible to boil dead crayfish?
Poor animals, they have to suffer such a painful death! No one, not even a furious kamikaze, wants to be boiled alive. For what past unknown sins did they suffer such a fate? Why can't you cook already dead or killed crayfish?
The arguments of cancer neck lovers and people who do not miss the opportunity to make money from them are simple. They assure everyone that crayfish are almost pure scavengers, and after death or killing, toxins very quickly accumulate in them and harmful microflora are bred.
Cancers are portrayed as such dirty corpse-eaters, from whom they do not hesitate to make money. However, not only crayfish, but also any animals that have died naturally cannot be eaten by humans. And by killing the crayfish for humane reasons immediately before cooking, we do not risk being poisoned by toxins, because they will not accumulate in a minute. So, that’s not the point after all.
Crayfish are 90% herbivores. They also feed on living freshwater inhabitants, catching small fish, other crustaceans and mollusks. They occasionally eat the meat of dead, but not too stale carcasses, especially in winter, when difficulties and food shortages occur.
Freshwater crayfish live exclusively in clean running water. Its meat contains a lot of “good” protein, and it is also rich in silicon, but there is also an abundance of cholesterol. It turns out that the taste of the crayfish simply deteriorates if the animal is not tortured alive in boiling water.
And the agony of cancer lasts a long time, since it has a very hard chitinous shell. These torments are also prolonged by those monsters who throw all the crayfish into boiling water at the same time. Then the water cools down and begins to slowly heat up, stretching out the already terrible death to infinity.
It is also not true that crayfish do not feel pain - they have a nervous system, and a fairly developed one. Their pain sensitivity was experimentally proven by Irish scientists. Dead crayfish cannot be boiled, but you can kill them immediately before cooking with a quick movement of the knife to the chest and head or by quickly cutting them in half.
This most humane method was invented by the Swiss, in whose country it is prohibited by law to boil live lobsters and crayfish. But it won’t be so pleasant for us to snack on beer!
We are offended that among other peoples it is customary to cut off the skull of a living monkey to get the brain, to boil piglets alive, or to beat a dog for a long time before killing it and eating it. Why are we better ourselves?”
Svetlana Odintsova
Source
Why can't you boil dead crayfish?
| My mother always threw out non-living crayfish that were still moving about 5 minutes ago, why can’t they be boiled? In general, crayfish need to be boiled as quickly as possible after catching, and under no circumstances should you cook them after they die, because they feed on sea carrion, and therefore go rotten very quickly after death. You yourself understand what this means for you if you You eat them rotten, even if they are boiled. the author of the question chose this answer as the best It is not recommended to boil dead crayfish and then eat them, but this is only if they died a natural death, but if you kill them immediately before cooking (for the sake of pity, for example), then I think nothing bad will happen. elena-kh [240K] 8 years ago Crayfish sometimes die due to some kind of disease, so it is better not to eat crayfish that have died on their own. It’s another matter if you just killed a crayfish and only then decided to cook it. Such crayfish can be sent to the pan. olga-koshka2 [8.7K] 4 years ago You can only boil crayfish while they are alive. They feed on the remains of plankton and similar carrion, so they contain a lot of pathogenic bacteria. If the cancer died naturally, it means it can cause poisoning in you. Do you need it? By the way, the process of decomposition of crustaceans begins (you won’t believe it) from the first minute. They spoil very quickly. No seasonings or methods of disinfecting dead crayfish and then boiling and eating them will work. It is better to dispose of dead crayfish immediately. Therefore, it is better to buy live crayfish rather than frozen ready-to-eat ones. Who knows whether these producers are conscientious or not?! Let It Be [182K] 7 years ago It is better to throw away dead crayfish. Crayfish spoil extremely quickly. The thing is that crayfish feed on carrion, so they are thrown into boiling water alive, and not waited until they spoil. To be absolutely sure that they are fresh, they are boiled alive. Of course, you can also cook them dead, but only on condition that they are fresh, otherwise you can get food poisoning, which can be very serious. And one more note - when a live crayfish is thrown into boiling water, it tucks its abdomen into a ball. And if it was boiled dead, then the belly is straight. This way you can understand what kind of crayfish was cooked, for example, in a restaurant or cafe. Aprils [46K] 3 years ago Crayfish must be boiled alive, and the sooner after catching them, the better. But if you caught crayfish and didn’t cook them right away, didn’t have time, and they just died, then you can throw the crayfish into boiling water. Large quantities of crayfish are brought to the crayfish house, and if the crayfish die on site, they are boiled and then sold, this is not dangerous. In the pub, raki is the first snack. [user blocked] [66] 8 years ago Let's assume that you were able to catch a lot of crayfish. What to do with them? Cook, and this should be done as soon as possible. Why? The fact is that you cannot cook dead crayfish. The reason is simple - they feed on carrion, they contain a large number of pathogenic bacteria and therefore instantly rot. If you eat such a dish, you can be seriously poisoned. By the way, it is recommended to add dill when cooking. Afanasy44 [392K] 6 years ago Crayfish themselves cannot catch fish, but only eat dead fish; they are orderlies - scavengers of river reservoirs. Therefore, it is best to cook crayfish while they are still alive, this will guarantee that a person will not be poisoned. It’s very simple to check whether the crayfish were alive when they were cooked - live crayfish tuck their tail between their legs when cooked, but dead ones cannot do this; it’s best not to buy such crayfish. Most likely, in order to avoid poisoning. I also wouldn’t risk boiling dead crayfish if I didn’t know exactly when they died. But my mother, out of pity, before boiling the crayfish using a very controversial method - froze it in the freezer, setting it to full power. Humanity is very questionable, but we knew for sure that the crayfish, although dead, had not had time to deteriorate. Cveto4ek [51.1K] 6 years ago Cooking, of course, is possible, but it is not recommended, because I heard somewhere that some pathogenic bacteria develop in the meat of dead crayfish, which can cause poisoning. So, it's better not to take risks. Shipo3 [32.3K] 4 years ago Crayfish are scavengers, their meat quickly deteriorates and they can become poisoned or become infected with something (no one knows what caused the cancer, not all pathogenic bacteria die in boiling water). The process of proliferation of dangerous bacteria can begin before the cancer dies a natural death; in a weakened body, microorganisms are noticeably more active. If the cancer did not die on its own, but was killed a couple of seconds before cooking, it can be cooked. Do you know the answer? |
How and how much should you cook crayfish?
There are many recipes for cooking crayfish. Water is most often used, but some gourmets prefer to add milk or beer. The main difference is in what exactly the cook will be able to cook the crayfish.
Preparing crayfish is quite simple: for 1 kg you need to take about 2.5-3 liters of liquid. Be sure to add 1 tbsp. l. salt for every liter of water.
Before cooking, rinse the crayfish under running water to remove any contaminants so that it does not affect the taste of the finished product. If you need to clean the abdomen, you can use a brush.
After boiling, they must be immersed in a container one at a time, preferably upside down.
Cooking time depends on the size and ranges from 8-20 minutes. It is important that the countdown starts from the moment the water boils again. The lid must be closed.
Attention! To properly cook arthropods, do not overheat the pan, otherwise the meat will lose its taste.
The readiness of the product is determined by its color: boiled specimens acquire a bright red color.
After cooking is complete, you should leave the dish to infuse in the broth for 20-30 minutes with the lid on. In this case, the crustaceans will be able to soak in the salt and become juicy. After waiting for it to cool, you can start eating the dish.
Methods for storing boiled crayfish
Frozen crayfish can be stored in the freezer for no more than 1 month. To freeze with shells, you need to package them in bags, dividing them into small batches of several pieces.
To increase the shelf life of boiled specimens to 3 months, the crustaceans should be placed in the freezer in the broth in which they were cooked and the container should be closed.
How to properly eat boiled crayfish?
If you are interested in the question of how to eat crayfish correctly, it depends on the place of the meal. The culture of eating crustaceans should be adhered to in a restaurant. At home, you can eat meat with your hands and remove it with your teeth. The crayfish neck has the greatest gastronomic value.
Important! Before you start eating, it is important to remove the inedible parts - the shell, rectum, gills and stomach.
- First, the claws and tail are separated.
- Then the shell is opened and the cephalothorax is separated.
- Having taken out the neck, you need to see if there is caviar, which can also be eaten.
- Separate the gills and stomach, and the rest can be eaten.
- Remove the intestines from the neck in the form of a black thread.
You can also get meat from the limbs, especially if it is a large individual. You can also eat the inside of the head. The liver has a slightly bitter taste, but can also be eaten. Inside the chitinous shell are white petals of fat, and they can be eaten.
In a restaurant, when eating boiled crayfish, cutlery is provided - a fork and a knife so that you can get the meat.
There will also be a bowl filled with water and lemon juice on the table. This part of the serving is required to rinse your fingers while cutting.
Just about the complicated stuff: why do they boil crayfish alive?
We explain the importance of proper cooking and answer the question of whether it is possible to boil non-living crayfish.
Have you already ordered a healthy delicacy and want to make sure you're doing everything right? Or are you just wondering why crayfish are only boiled alive? In any case, this article is for you. We will not only answer your question, but also share the secrets of perfect cooking.
- The first and most important reason why crayfish are boiled alive: these arthropods spoil very quickly and their diet is to blame for this. Despite the fact that most of the crayfish's diet consists of plant foods (for example, algae and aquatic plants in summer, fallen leaves in winter), it can also consume meat, including carrion. A cancer that, shortly before its death, preyed on the corpse of a water worm or small fish, deteriorates very quickly, since bacteria in its digestive tract come into play. As a result, poisoning from stale crayfish can be very serious and land you in the hospital.
- The second reason stems from the first: only in the case of live crayfish can you be 100% sure of their freshness (unless, of course, you caught them yourself, but it’s still not worth the risk). Before boiling crayfish, we advise you to carefully examine them - if you find that some of them show no signs of life or are very lethargic, it is better not to risk it and immediately send them to the trash can. It is easy to distinguish healthy crayfish from sick and dying ones: they vigorously move their limbs and whiskers, and their tail is pressed tightly to the abdomen.
- Third reason: crayfish cooked alive will taste much better. Especially if you approach the process competently: first thoroughly clean them from sand and silt, do not use aluminum cookware ( ) when cooking, and find a recipe to your liking.
Is it possible to boil dead crayfish?
Is it possible to boil dead crayfish? “Is it possible to boil dead crayfish? Poor animals, they have to suffer such a painful death! No one, not even a furious kamikaze, wants to be boiled alive. For what past unknown sins did they suffer such a fate? Why can't you cook already dead or killed crayfish? The arguments of cancer neck lovers and people who do not miss the opportunity to make money from them are simple. They assure everyone that crayfish are almost pure scavengers, and after death or killing, toxins very quickly accumulate in them and harmful microflora are bred. Cancers are portrayed as such dirty corpse-eaters, from whom they do not hesitate to make money. However, not only crayfish, but also any animals that have died naturally cannot be eaten by humans. And by killing the crayfish for humane reasons immediately before cooking, we do not risk being poisoned by toxins, because they will not accumulate in a minute. So, that’s not the point after all. Crayfish are 90% herbivores. They also feed on living freshwater inhabitants, catching small fish, other crustaceans and mollusks. They occasionally eat the meat of dead, but not too stale carcasses, especially in winter, when difficulties and food shortages occur. Freshwater crayfish live exclusively in clean running water. Its meat contains a lot of “good” protein, and it is also rich in silicon, but there is also an abundance of cholesterol. It turns out that the taste of the crayfish simply deteriorates if the animal is not tortured alive in boiling water. And the agony of cancer lasts a long time, since it has a very hard chitinous shell. These torments are also prolonged by those monsters who throw all the crayfish into boiling water at the same time. Then the water cools down and begins to slowly heat up, stretching out the already terrible death to infinity. It is also not true that crayfish do not feel pain - they have a nervous system, and a fairly developed one. Their pain sensitivity was experimentally proven by Irish scientists. Dead crayfish cannot be boiled, but you can kill them immediately before cooking with a quick movement of the knife to the chest and head or by quickly cutting them in half. This most humane method was invented by the Swiss, in whose country it is prohibited by law to boil live lobsters and crayfish. But it won’t be so pleasant for us to snack on beer! We are offended that among other peoples it is customary to cut off the skull of a living monkey to get the brain, to boil piglets alive, or to beat a dog for a long time before killing it and eating it. Why are we better ourselves?” Svetlana Odintsova
You can boil dead crayfish
