While there is no doubt the favorite crawfish recipes among true Cajuns are crawfish boils, crawfish etouffee, crawfish pies and fried crawfish po’boys, the mudbugs can also be seen in seafood gumbos, appetizer selections and even savory deserts, like a crawfish beignet.īut if you want the real Cajun experience, then you’re going to go for the crawfish boil. Traditionally, nothing is more common in Cajun Country than an old fashioned crawfish boil, but there are dozens of ways to prepare them. Recommended Preparation: Crawfish are highly versatile when it comes to cooking them.
I just ran into a Swedish lady who told me about their crayfish. Avoid consumption if the tail meat is mushy. I do troll the creeks with the grandchildren for crawdads, but we always put them back. These conditions indicate that the crawfish was dead prior. (This does not mean that a sack of crawfish that are all dead should be boiled.) To better test the edibility of crawfish, examine the tail meat. Numerous studies have also found high levels of mercury and other toxic chemicals (including DDT, PCBs, and dioxin, which have been linked to cancer, nervous. Never eat crawfish meat that is mealy, mushy, easily tears apart or has an off color or flavor. Market Description: Crawfish are normally sold whole, either live or frozen.īuying Tips: Boiled crawfish which died before boiling are safe to eat if they were not dead for a long time and have been chilled. Most crawfish are very sensitive to toxins, and cannot tolerate polluted water. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant.
Range & Habitat: Crawfish are found at the bottoms of bodies of water throughout the world mostly brooks and streams where they have protection from predators. Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called krftskiva, during the fishing season in August. Identification & Biology: are freshwater crustaceans that closely resemble small lobsters who feed mostly on dead animals and plants.
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