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.













Page1| Page 2



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











Aligator
Dinosaur
Frog
Komodo Dragon
Lizard
Sea Turtle
Snake
Toad
Tortoise
Turtle
MORE...


Carp
Catfish
Crab
Crayfish
Eel
Largemouth Bass
Lobster
Minnow
Pike
Octopus
Perch
Salmon
Sea Horse
Starfish
Stingray
Sunfish
Trout
Tuna
MORE...









All text contained in Animaltrek.com is licensed to the public under the GNU Free Documentation License (GFDL). All Information is courtesy of Wikipedia.
Copyrights | Privacy Policy | © 2005 FUN GROUP INC.