Crawfish
Crawfish meat is sweet like lobster meat but more tender and not quite as rich. Alive, red swamp crawfish are red to nearly black; white-river crawfish are light to dark brown. All crawfish cook up brilliant red. Raw meat is grayish in color. Cooked meat should be a clean white. Softshell crawfish are those that have just molted. Crawfish fat, sometimes called head fat, is yellow and contains most of the flavor. For a classic preparation, boil in spicy Cajun or Creole seasonings or use Scandinavian dill seasonings. Jambalaya, bisque and etouffeé are traditional presentations.
Product Details
Pack Size
Various
Cooking Methods
Boil, Sauté, Steam
Texture
Medium
Flavor
Mild
Availability
November - July
Scientific Name
Procambarus clarkii, P. zonangulus
Location
China, Japan, Norway, Sweden, United States