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It is a marine decapod crustacean with a strong, ribbed and flattened shell. Its head is elongated and its eyes are dark in color. It has 5 pairs of legs, the closest to the head being long and thin pincers. Its color ranges from pink to orange with white spots. It is a nocturnal seafood that usually feeds on bivalve mollusks and dead fish. There are male and female crayfish. The females have green and reddish eggs. Properties and benefits Crayfish have a high mineral content that the body needs but does not produce, such as potassium, selenium, magnesium, and calcium. They are rich in vitamins E and B12. They do not contain fats but are very rich in proteins. They help reduce cholesterol and help our circulatory system function normally. They are often recommended for people with diabetes or arthritis. Nutritional value per 100g Calories: 85.4 kcal Proteins: 17.7 g Carbohydrates: 0.05 g Fats: 1.4 g Cholesterol: 105 mg Calcium: 100 mg Potassium: 400 mg Storage and tips If they are already cooked, it is ideal to store them in the refrigerator in a container with absorbent paper at the bottom, then cover them with more absorbent paper, and sprinkle some water on top to preserve their moisture. Recipe and uses in the kitchen You can add them to your rice dishes or eat them cooked alone.