关于小龙虾的消费提示：这些部位不要吃|养殖|小龙虾|消费提示|淡水龙虾|虾头|虾肉|重金属

又到“吃虾季”，霸占“夜市C位”的小龙虾虽然诱人，但哪些部位暗藏“雷区”？如何挑选肥美优质的小龙虾？回家又该如何洗刷烹饪？

这份小龙虾消费指南让你吃得安心又过瘾，一起来看！

As crayfish take center stage in night markets across China, food lovers are diving in. However, health-conscious diners should pay attention to which parts of the crustacean are safe to eat.

crayfish /ˈkreɪ.fɪʃ/ 淡水鳌虾，小龙虾（肉）

小龙虾的这些部位最好不要吃

有研究人员对小龙虾不同部位的重金属含量进行检测，结果显示：小龙虾腹部肌肉重金属含量明显低于虾头。

这是因为小龙虾的肝、肾、胰等解毒和排泄器官都在头部，这些器官可以产生大量的金属硫蛋白来束缚重金属元素。因此，重金属元素更容易集中在小龙虾头部。此外，外壳也是小龙虾处理重金属的重要部位。

Researchers have found that the heavy metal content in crayfish tail meat is significantly lower than in the head.

The head contains the liver, kidneys and pancreas, which are responsible for detoxification and excretion. These organs produce metal-binding proteins that trap heavy metals, causing them to accumulate in the head. The shell also plays a role in absorbing heavy metals.

需要注意的是，小龙虾的重金属含量和生长环境关系密切，如果规范化养殖，保持水源质量，就能确保小龙虾肉的安全性。市面上正规小龙虾可食部（腹部肌肉）的重金属含量都在安全限制内，可以放心食用。

小龙虾的内脏位于虾头，吃起来很香的虾黄是它的肝脏和胰腺，脂肪含量高且重金属含量超过虾肉。吃小龙虾最好只吃虾肉，不要吃虾黄和虾头。

The yellowish substance inside the head, often called "crayfish roe" and prized for its rich flavor, is actually the hepatopancreas. It is high in fat and also contains higher levels of heavy metals than the tail meat.

For a safer meal, experts recommend eating only the tail and avoiding both the head and the yellow substance.

此外，小龙虾的蛋白质含量较高，而且属于中嘌呤食物，过敏体质人群、痛风患者等要谨慎食用。

如何挑选小龙虾？

要挑选活的小龙虾，仔细观察它的背部是否红亮干净，腹部和爪的绒毛是否白净整齐，最重要的是看虾腮是否白而干净。

When selecting live crayfish, check that the back is bright and clean, the underside and claw hairs are white and neat, and, most importantly, that the gills are clean and white.

捏一下虾身，要挑虾身硬挺、触须齐全的，如果虾肉比较有弹性，说明肉质很不错，烹饪好后味道会非常鲜美。

闻一下小龙虾有没有异味，如果有异味，就不能挑选了。

拿着比一比：同一季节，人工养殖的小龙虾要大一些，个头均匀，肉质也比较饱满。

如何处理小龙虾？

在清洗时，可以先用流动水冲洗，然后在水中加入食盐或白醋，浸泡1至2个小时。

用刷子或钢丝球刷洗小龙虾腹部，根据需要剪去小脚和大钳子，清洗干净后除去虾腮、肠道。

To prepare crayfish at home, first rinse them under running water. Then soak them in water with salt or white vinegar for one to two hours.

rinse /rɪns/（用清水）冲洗，涮洗，漂洗

After soaking, scrub the belly with a brush or steel wool and trim the small legs and large claws as needed. Rinse again, then remove the gills and intestinal tract before cooking.