Know more about crayfish - a mix of lobster, crab and shrimp flavors!

What is Crayfish?

Crayfish/Crawfish are small crustaceans that taste similar to shrimp and lobster. About 95 percent of the crayfish eaten in the Americas come from Louisiana, but they are popular all over the world, from Sweden to Spain to Nigeria. You can find this crustacean in swamps, rivers and lakes around the world.

Crawfish, crayfish, mudbugs are the same freshwater crustaceans, and their names depend on the region of the United States where they are found. Crayfish are like small lobsters and can be eaten steamed or boiled.

How to Cook Crayfish?

The most popular way to cook crayfish is to boil them. Bring a large pot of water to a bowl, then place the crayfish in a cooking basket above the pot. Cook for 15 minutes, then turn off the stove and let the crustaceans rest for another 15 minutes. Then you can let it cool for a minute before starting. You can add them to dishes like jambalaya or etoffie.

How does crayfish taste?

Crayfish meat tastes like a mix of lobster, crab and shrimp, less salt and sugar. Traditional crayfish cooking often includes Cajun seasoning, which infuses the meat with paprika, garlic, oregano, and other ingredients.

Where to Buy Crayfish?

If you live in an area where crayfish are caught, you can buy them at the fish store year-round. Otherwise, they will be the easiest every spring. Many online stores will ship them frozen on ice.

Crayfish Storage

Frozen crayfish should be stored in the refrigerator until ready to defrost and cook. Store crayfish in an open container until ready to eat.

Freshly killed fish can be stored in the refrigerator for up to two days, and the meat from them can be frozen for up to three months in a zip-top bag or airtight container. Do not refreeze crayfish as this can affect their flavor and texture.

Differences Between Crayfish and Shrimp

Although there are many names for crayfish, it is not correct to call them shrimp. Crayfish and shrimp are the same group of crustaceans, but shrimps have forked gills and live in salt water, while crayfish have hairy gills and live in fresh water. In terms of flavor, crayfish is tastier than lobster. King prawns are more flavorful than prawns, although they are smaller and sweeter.

Crayfish Recipe

Most crayfish are boiled or steamed and eaten on their own or added to meals.

It can be added to crayfish biscuits or used to make crawfish biscuits. Sauteed crayfish are added to Louisiana specialties such as crawfish étouffée, a rich and flavorful sauce served over rice, or crawfish tortillas, a baguette stuffed with crawfish, cheese, and seasonings, and then cooked until melted. Other examples of crawfish products include crayfish and crayfish fried rice.

How to eat crayfish?

Rinse crayfish before cooking: Use clean, cool water to remove any debris or sand that may remain on the crayfish shells.

Separate the tail from the head: Hold the head firmly with one hand and twist the tail with the other to separate it. 

Suction tip: This is an optional step. The heads of thorn prawns contain all the flavors, not just a yellow color reminiscent of foie gras in taste, so they are also called "arm oil". 

Remove the tail: Remove the first few shell segments for easier access.

Remove the meat: Pinch the tail with one hand and remove the meat completely with the other. If you see veins on your back, remove them and enjoy!

Now you have all the guidelines to enjoy the best crayfish!