The Crayfish

Feb 07, 2010 Features / Columnists, Interesting Creatures in Guyana

Crayfish, also known as crawfish, or crawdads — members of the superfamilies Astacoidea and Parastacoidea — are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive Procambarus clarkii are more hardy. Crayfish feed on living and dead animals and plants.
In Australia, New Zealand and South Africa, the term crayfish or cray generally refers to a saltwater spiny lobster, of the type Jasus that is indigenous to much of southern Oceania, while the freshwater species are usually called yabby, or koura, from the Indigenous Australian, and Mâori, names for the creature respectively.

Crayfish

The body of a decapod crustacean, such as a crab, lobster, or prawn, is made up of 19 body segments grouped into two main body parts, the cephalothorax and the abdomen. Each segment may possess one pair of appendages, although in various groups these may be reduced or missing. On average, crayfish grow to 17.5 centimetres (6.9 in) in length, but some grow larger.
There are three families of crayfish, two in the northern hemisphere and one in the southern hemisphere. The southern-hemisphere (Gondwana-distributed) family Parastacidae lives in South America, Madagascar and Australasia, and is distinguished by the lack of the first pair of pleopods . Of the other two families, members of the Astacidae live in western Eurasia and western North America and members of the family Cambaridae live in eastern Asia and eastern North America Fossil records of crayfish older than 30 million years are rare, but fossilised burrows have been found from strata as old as the late Palaeozoic or early Mesozoic. The oldest records of the Parastacidae are in Australia, and are 115 million years old.
Crayfish are eaten in Europe, China, Africa, Australia, Canada, New Zealand, the United States, and the Caribbean. Ninety-eight percent of the crayfish harvested in the United States come from Louisiana, where the standard culinary terms are crawfish or écrevisses. Louisiana produces 90% of the crawfish in the world and 70 percent is consumed locally. Seventy – 80 percent of crawfish produced in Louisiana are red swamp crawfish with the remaining 20-30 percent being white river crawfish.
In France, dishes with a base or garnish of crayfish (écrevisse) are frequently given the suffix à la Nantua. Louisiana crawfish are usually boiled live in a large pot with heavy seasoning (salt, cayenne pepper, lemon, garlic, bay leaves, etc.) and other items such as potatoes, corn on the cob, onions, garlic, mushrooms and sausage.
There are many differing methods used to season a crawfish boil and an equal number of opinions on which one is correct. They are generally served at a gathering known as a crawfish boil. Other popular dishes in the Cajun and Creole cuisines of Louisiana include crawfish étouffée, crawfish pie, crawfish dressing, crawfish bread, and crawfish beignets. Crayfish are also an ingredient in Chicken Marengo.
A common myth is that a crawfish with a straight tail died before it was boiled and is not safe to eat. In reality, crawfish that died before boiling can have curled tails as well as straight, as can those that were alive, and may very well be fine to eat. Boiled crawfish which died before boiling are safe to eat if they were kept chilled before boiling and were not dead for a long time. This does not mean that a sack of crawfish that are all dead should be boiled. A much better test than the straight tail as to the edibility of any crawfish is the tail meat itself; if it is mushy, it is usually an indication that it should be avoided.
Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crawfish boils or other meals where the entire body of the crayfish is presented, however, other portions may be eaten. Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: “Suck the head, pinch the tail”.
(Source: Wikipedia – The Free Online Encyclopedia)