Fish

Crayfish

Crayfish (also crawfish or crawdad) are freshwater clawed crustaceans of the families Astacidae, Cambaridae, and Parastacidae—smaller than marine lobster but built on the same plan of sweet tail meat and useful claws. Live animals should be lively in cold water; cooked shells turn bright red to orange. Flavour is sweet and clean with a faint river or mud note depending on habitat and purge; Louisiana red swamp, European signal and noble, and Australian yabby or redclaw each cook a little differently. Classic uses include Cajun étouffée and crawfish boils, Swedish crayfish parties with dill, Chinese mala or garlic crayfish, and simple butter-sautéed tails. Boil or steam just until the meat turns opaque and pulls from the shell; overcooking dries the tail. Purge live crayfish in clean water before cooking when grit is a concern. Wild harvest and farmed supply both matter for invasive-species rules in some regions—check local guidance.

Also known as: Crawfish, Kräftor, 小龙虾, Yabby, Crayfish