It has long been known that the shell of a cancer contains biologically active substances that accelerate the process of tissue regeneration. Powders prepared from the shell were treated for many diseases.
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Crayfish meat is also useful. It should be in the diet of everyone, especially those who suffer from diseases of the heart and liver, experienced the effects of radiation.
How to carve crayfish
By tradition, boiled crayfish are served unfinished. For these purposes, there is a special knife that has holes on the blade. In these holes you need to put the claw of cancer, and then break it. In this case, a characteristic crunch will be heard. After a claw, the tail comes off the cancer. The carapace in the abdominal region is opened last.
How to eat crayfish
If you cook and eat crayfish at a picnic, in the company of friends, then the conventions and rules of etiquette can be neglected. But at festive events, the menu of which is often present this delicious seafood, you should adhere to the established rules.
Three cancers are usually served per serving, served with toast and cheese. On a separate plate are cutlery - a knife with holes, with which the carcass is cut, and thin forks.
After the tail and back are opened, it is necessary to carefully suck the juice out of the carapace, having previously removed the gills. It’s right to eat crayfish, slowly sucking every limb and eating hot toast. The neck is eaten last. It must be eaten with a thin fork, while the rest of the body is taken by hands.
True, in Russia, tender neck meat freed from the shell is usually eaten by hand. This is not a bad sign. At the end of the meal, fingers should be rinsed in a bowl with lemon water and wiped with a napkin.