Crawfish

Name: Crawfish — the Louisiana and southern United States name for freshwater crayfish, mostly the red swamp crawfish (Procambarus clarkii), small lobster-like crustaceans, usually 8 to 12 cm long, farmed in flooded rice fields and ponds. The crayfish page covers the same animals under the more common international name.

Description

Crawfish are the centrepiece of Louisiana cooking, in boils, étouffée, gumbo, jambalaya and pies, and the season peaks in spring, when families and friends gather around outdoor crawfish boils, spread on newspaper-covered tables. Louisiana produces most of the crawfish eaten in the United States.

A boil cooks live crawfish in seasoned water with cayenne, garlic, lemons, onions, corn and potatoes. Only the tail meat is eaten, and the fat in the head (the “butter”) is sucked out by enthusiasts by “pinching the tail and sucking the head.” Because there is so little meat on each, a diner eats many.

Main nutrition value

Crawfish tail meat is a lean source of protein, and provides vitamin B12, selenium, zinc, copper and omega-3 fats, with little fat, though boil seasonings add a lot of salt.

How best to be consumed

Crawfish are boiled live, and eaten by hand.

1. Purge live crawfish in clean water, discard any dead ones, then boil in a spiced pot for about 3 to 5 minutes, and soak for another 10 to 20 minutes to absorb flavour.
2. Pinch the tail, twist and pull it off the body, and peel the shell to eat the meat.
3. Cook peeled tail meat into étouffée, gumbo, bisque, pasta and pies.
4. Eat only crawfish that were alive when cooked, and discard any with straight, uncurled tails.
5. Wear gloves when peeling, since the heavy seasoning can sting.

Overconsumption could cause…

Crawfish are healthy in food amounts, with a few considerations.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Dietary cholesterol, which is higher in shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people, and shellfish are low in saturated fat.
3. A lot of salt, cayenne and spices in boils, and butter in étouffée and other dishes.
4. The head fat (hepatopancreas), which can contain contaminants such as heavy metals, and which people with kidney problems should avoid.
5. Spoilage and food poisoning if raw or undercooked seafood is left warm or eaten past its date, so keep it cold and cook it through.

GroupsCrustaceansCrustaceansHigh proteinLow fatLow sodiumRich in seleniumRich in vitamin B12Fresh

Related foodsCrayfishLobsterPrawnsShrimpCrabKrill

Wikipedia — Procambarus clarkii, used for origin, naming and history: https://en.wikipedia.org/wiki/Procambarus_clarkii