In recent weeks, crayfish and cold noodles have become a huge hit, especially during the hot summer days. However, according to some reliable sources, there are still many people who use dead lobsters and yellow worms to prepare delicious dishes. This practice raises serious health concerns.
One common method involves "killing lobsters with red oil." While many street vendors claim to sell live lobsters, most of them actually come from provinces like Jiangsu and Anhui. Due to long-distance transportation and high temperatures, a significant number of these crustaceans die before reaching the market.
Another method is "scalding jaundice with boiling water," which is a standard step in processing. Unfortunately, this has led some traders to take shortcuts by using dead animals. Both lobsters and scutellariae are high-protein aquatic products. They contain large amounts of histidine, which, once the animal dies, quickly turns into ammonia—a toxic substance. Although consuming a small amount may not cause immediate poisoning, over time, it can lead to toxin buildup in the body and result in various health issues.
To identify the quality of crayfish, you should pay attention to three key signs:
1. Live lobsters will have a tightly curled body, while dead ones tend to be limp and loose.
2. The meat of live lobsters is firm and elastic, whereas dead ones feel soft and mushy.
3. Live lobster meat has a slight sweetness, but dead ones often taste bland or even slightly fishy, with an ammonia-like odor.
When identifying dead jaundice (also known as yellow worm), the "three looks" method is commonly used:
1. Look at the color of the blood—live jaundice has bright red blood, while dead ones have dark, purple-red blood.
2. Check the skin texture—dead jaundice has dull, dark skin, while live ones have black, translucent skin after processing.
3. Observe the flesh—live jaundice has firm, crunchy meat, while dead ones are soft and lack elasticity.
It's important to be cautious when buying and eating these foods, as consuming dead seafood can pose serious health risks. Always choose fresh, live options whenever possible.
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