Crayfish are eaten in
Europe, but they are perhaps most popular in Louisiana, where
the standard culinary term is crawfish. They are also served in
various Cajun dishes in restaurants around the United States.
They are usually prepared like lobster, except many more are put
into each pot to boil. For use as a main dish, they are often
supplemented by items such as potatoes, sausage, corn, onions
and garlic bulbs cooked in the same boil, which is heavily spiced
with cayenne pepper and other spices. The crawfish may also be
fried or blackened. There are also specific preparations for crawfish
in Cajun and Creole food, the best-known of which are crawfish
étouffée, crawfish pie, and crawfish beignets.
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Boiled CrayfishCrayfish
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 and dill. The catch of domestic fresh
water crayfish, and even of an implanted American species is very
limited and to satisfy demand the majority of what is consumed
has to be imported. Sales depended on imports from Turkey for
several decades, but after a decline in supply China and the United
States are today the biggest sources of import. On the Western
Coast of Sweden, many tend to prefer the larger salt water crayfish,
which is caught in the North Sea.
Images 1 & 2 Come From The U.S. Fish & Wildlife Service
Image Number 3 Is Courtesy of The USDA
Images 4 Through 9 Come From The NOAA
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