Crayfish, also called crawfish or crawdad, are closely related to the lobster. More than half of the more than 500 species occur in North America, particularly Kentucky (Mammoth Cave) and Louisiana in the Mississippi basin. Crayfish also live in Europe, New Zealand, East Asia and throughout the world, including the Tristan da Cunha Islands. Nearly all live in freshwater, although a few survive in salt water. Crayfish are characterised by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, or dark brown in colour. The head has a sharp snout, and the eyes are on movable stalks. Crayfish are usually about 7.5 cm (3 inches) long. more
Crayfish are very popular in French cooking where they’re called écrevisses. In the US, harvest comes from the waters of the Mississippi basin, and many Louisianans call their state the "crawfish capital of the world." Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They're usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells.
Also: Crayfish as fishfood
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