小龍蝦到底能吃不？外國人吃么，它究竟衛生么？

12-30

如題。

小龍蝦可謂是很多地方可見的美食，那關於吃小龍蝦是否健康，網上存在很大爭議。

爭議一：小龍蝦不是蝦，是日本當年侵華時基因改造用來處理屍體的。相關鏈接如下：

http://mp.weixin.qq.com/s?__biz=MjM5MDk4MzUyMw==mid=207490714idx=2sn=26489de19fbc2523b508e07b98b8d347scene=1from=singlemessageisappinstalled=0#rd

那麼，小龍蝦到底是不是當年日本三十年代基因改造後引入的產物呢？

顯然不是，人類1946年才發現DNA可以在生物間轉運，基因改造更是後來的事情，而日本1945年就已經投降。（相關轉基因知識參見維基百科：

https://zh.m.wikipedia.org/zh/轉基因食物）

其實小龍蝦原產自美國南部和墨西哥北部（http://wapbaike.baidu.com/subview/49331/8766326.htm?fr=aladdinref=wisessid=0from=1099buid=0pu=usm@4,sz@1320_2001,ta@iphone_1_8.2_3_600bd_page_type=1baiduid=E352027EC00754A90C9C9775E799EC82tj=Xv_1_0_10_title）

在當地也是一道美食，而且在世界其他地方也可以看到賣小龍蝦的這是英國某超市的照片（感謝知友@趙事兒）

外國人不吃小龍蝦？（以下圖片感謝來自@主編大人）

爭議二：小龍蝦多生長於污水中，體內重金屬多。

1.污水會一定程度抑制小龍蝦生長

小龍蝦的確在污水和清水中都能生存,其體內的蝦青素使其有極強的環境適應能力。但是小龍蝦一生會多次脫殼，而污水對小龍蝦的脫殼有抑制作用（http://m.henan100.com/health/news/news/node_68970）

2.小龍蝦處於食物鏈底層，重金屬富集程度低

生物學上的常識是：處在食物鏈的層級越高，重金屬富集越高。事實上，著名的紀錄片《海豚灣》在向國際社會傳達不要吃海豚肉的原因之一就是海豚是食肉動物，處於食物鏈的較高層，重金屬富集程度高。而龍蝦屬於雜食性動物，其食物包括水草藻類，昆蟲，而在食物鏈中級別不會太高。

而且市場上大多數的龍蝦是人工養殖的（http://food.southcn.com/c/2015-06/02/content_125460855.htm）

所以，我們可以把小龍蝦當作正常的食物來對待，可能我們需要關心更多的，是在食品處理過程中是否健康。

那麼，如何挑選處理比較健康的小龍蝦呢？

問題一：好多商家為了處理方便，用對人體有害的洗蝦粉來處理小龍蝦。

其實判斷小龍蝦是否被洗蝦粉處理過的方法之一就是看小龍蝦的大鉗子：洗蝦粉洗過的小龍蝦鉗子容易脫落。所以吃之前如果看到一盤小龍蝦有好多鉗子都掉了，那可能就會被洗過，

問題二：龍蝦不新鮮，是死的

死的龍蝦烹飪後尾巴不會捲曲，而活蝦烹飪過後才會卷尾巴。

問題三：蝦身體上含有寄生蟲、細菌

和許多淡水魚類一樣，高溫就可以殺滅寄生蟲；關於細菌，這個世界細菌無處不在。所以需要高溫處理。而且在實用的時候，最好去頭，去蝦線，因為在生物體中，重金屬多富集於上半身內臟。

當然，小龍蝦雖美味，也不可貪嘴。

（問題不斷修正，回答不夠嚴謹，歡迎大家指正）

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最近有報道一女子因為吃小龍蝦感染了血吸蟲病。(http://mp.weixin.qq.com/s?__biz=MzAwNTA0MTY2OQ==mid=2650594783idx=2sn=c0e7c8ba4873de93f2a7b3600fabf97escene=2srcid=0511LTOTFOpC0eT1qegrsRYefrom=timelineisappinstalled=0#wechat_redirect)

所以建議大家盡量不要在外面吃，真的迫不得已要吃，也要老闆把龍蝦煮透！

就算外國人吃，然後你就覺得沒有問題？外國人都是聰明人，我們都是豬？？

妥妥的不能吃去年12一斤生蝦今年25一斤你們再吃我吃啥去

你說的是那個侵華日軍的造謠吧？樓主先去查一下人類几几年才發現基因雙螺旋的。。。改造呢還。。。看看這篇文章

http://tech.qq.com/a/20110110/000069.htm

在我印象里，小龍蝦是髒的，我從來不吃。

為什麼呢？主要是受網上謠言影響，什麼日本，什麼生長環境，什麼細菌，可見謠言多麼影響深遠，可見我多麼無知，可見成見有多麼深。直到有一天我聽了一期脫口秀節目，裡面談到了小龍蝦，crayfish (crawfish)，然後就去wiki一下，真相就大白了。

結論是：可以吃，全世界都吃。

wiki link在這，大家有興趣自己可以看看：Crayfish as food

Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crayfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.

Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior.

[1]

A common myth is that a crayfish with a straight tail died before it was boiled and is not safe to eat. In reality, crayfish that died before boiling can have curled tails as well as straight, as can those that were alive, and may very well be fine to eat. Boiled crayfish which died before boiling are safe to eat if they were kept chilled before boiling and were not dead for a long time. (This does not mean that a sack of crayfish that are all dead should be boiled.) A much better test than the straight tail as to the edibility of any crayfish is the tail meat itself; if it is mushy, it is usually an indication that it should be avoided.

[2]

Like all crustaceans, crayfish are not kosher because they are aquatic animals that do not have both fins and scales.

[3]

They are therefore not eaten by observant Jews. During the Middle Ages in Scandinavia, "crayfish were counted among the insects, and that sort of animal nobody would put away in the mouth".

[4]

Australia[edit]
File:Marron KI 2008.JPG
Farmed marron (Cherax tenuimanus) on Kangaroo Island
Australia is home to genus Cherax which is distinct from European, Asian and North American species. Two of the Australian edible crayfish are the common yabby (C. destructor) and the red claw (C. quadricarinatus). The common yabby is closest in size to the North American species, but is not considered to be commercially viable outside Australia because of its relatively slow growth and small size. The "red claw" crayfish are twice the size of North American crayfish and they contain 30% edible "meat" compared to 15% for P. clarkii. Other Australian species are fairly rare and thus usually are not used for food. Their slow growth generally makes them inefficient for aquaculture.

[5]

China[edit]
The culinary popularity of crayfish swept across mainland China in the late 1990s. Crayfish is generally served with Mala flavour (a combined flavour of Sichuan pepper and hot chili) or otherwise plainly steamed whole, to be eaten with a preferred sauce. InBeijing, the ma la flavoured crayfish (麻辣小龍蝦) is shortened to "ma xiao" (麻小) and is often enjoyed with beer in a hot mid-summer evening.
France[edit]
In France, dishes with a base or garnish of crayfish (écrevisse) are frequently described as à la Nantuaise (in the style of Nantua).
Crayfish tails and butter are also used to flavor the Nantua Sauce commonly served with Quenelles.
Mexico[edit]
The Mexican crayfish locally named acocil was a very important nutrition source of the ancient Mexican Aztec culture. Other regional names for crayfish are chacales, chacalines and langostinos. Today, crayfish is consumed mainly boiled, similarly to crayfish dishes in other parts of the world, or prepared with typically Mexican sauces and condiments, particularly in central and southern Mexico. Traditional preparations include soups, tacos and "cocktails" similar to shrimp dishes.
Nigeria[edit]
Crayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole. It is a core of Nigerian cooking.

Russia and Ukraine[edit]
In Russia and Ukraine, crayfish (раки, sing. рак) are a traditional seasonal appetizer that is used as an accompaniment to beer and liquor. Although native varieties tend to be larger (usually, Astacus astacus), rampant freshwater pollution and years of overfishing largely limit availability to imports—most from Armenia, Kazakhstan and China. Prior to cooking, the crustaceans are soaked in water or milk, then boiled live for 7–15 minutes in rapidly boiling salted water with additional ingredients, such as carrots, onion, dill, parsley, bay leaf, peppercorns. More extravagant preparations include such ingredients as white wine, beer, sour cream, cloves, caraway seed, coriander seed, chili peppers, stinging nettle, etc.

[6]

Russians rarely incorporate crayfish into complex dishes and, unlike other cultures, they usually consume the entire crayfish, short of the shell and the antennae. Russian and Ukrainian fascination with crayfish goes back quite far and generates considerable lore. An old proverb: "When there is no fish, even crayfish is a fish." There are as many myth associated with picking the freshest live crayfish as there are for picking ripe watermelons. Russians and Ukrainians, generally, will not cook fresh crayfish if the crustaceans are dead or perceptibly lethargic. (But pre-boiled frozen specimens are acceptable.)

[7]

Scandinavia[edit]
File:Cooked crayfish with dill.jpg
Crayfish served with dill
Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Swedes and Finns normally eat them cold.

[8]

One traditional Swedish and Finnish practice is to eat crayfish with a vodka or akvavit chaser. The catch of domestic freshwater crayfish, Astacus astacus, and even of a transplanted American species, Pacifastacus leniusculus, is very limited, and to satisfy demand, the majority of what is consumed has to be imported. Sales depended on imports from Spain and Turkey for several decades, but after a decline in supply, China and the United States are today the biggest sources of import.Spain[edit]
File:Procambarus clarkii.jpg
Procambarus clarkii

File:Pacifastacus leniusculus 01 by-dpc.jpg
Pacifastacus leniusculus
In Spain, crayfish is called cangrejo de río (lit. "river crab"). They used to be widely consumed, especially in Castile and León and Aragon, but over-fishing and the introduction of non-native crayfish species (e.g. Procambarus clarkii, commonly called cangrejo americano) led to a dramatic decline in crayfish population. Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct. Instead of the native crayfish, it is common to fish Procambarus clarkii or Pacifastacus leniusculus, also present in most of the Spanish rivers.
United States[edit]
As of 2005, Louisiana supplies 95% of the crayfish harvested in the United States.

[9]

In 1987, Louisiana produced 90% of the crayfish harvested in the world, 70% of which were consumed locally.

[10]

In 2007, the Louisiana crawfish harvest was about 54,800 tons, almost all of it from aquaculture.

[11]

About 70%–80% of crayfish produced in Louisiana are Procambarus clarkii(red swamp crawfish), with the remaining 20%–30% being Procambarus zonangulus (white river crawfish).

[12]

Despite the large-scale production in Louisiana, most frozen crayfish available in supermarkets in other states are Chinese imports.
Louisiana crawfish are usually boiled live in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes, corn on the cob, onions, garlic, mushrooms, turkey necks, and sausage. There are many differing methods used to season a crawfish boil, and an equal number of opinions on which one is correct.

[13]

They are generally served at a gathering known as a crawfish boil. Other popular dishes in the Cajun and Creole cuisines of Louisiana include crawfish étouffée, fried crawfish, crawfish pie, crawfish dressing, crawfish bread and crawfishbeignets.

[14]

Cherokee people have a long tradition of catching crawdads by gigging. The crawdads are cleaned, then soaked, "in hot water with about one tablespoon of salt." The crawdads are lightly breaded with cornmeal before frying, and seasoned with salt and pepper.

[15]