Crawfish etouffee

On this Wikipedia the language crawfish etouffee are at the top of the page across from the article title. Crayfish are eaten all over the world. 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.

Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favorite is to suck the head of the crayfish, as seasoning and flavor can collect in the fat of the boiled interior. Australia is home to genus Cherax which is distinct from European, Asian and North and South American species. The culinary popularity of crayfish swept across mainland China in the late 1990s. Crayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles.

Crayfish and fried eggs are the historically common garnish for chicken Marengo, although they are often omitted today. An invasive species, the Marbled crayfish are eaten in Madagascar. The Mexican crayfish locally named acocil was a very important nutrition source of the ancient Mexican Aztec culture. Other regional names for crayfish are chacales, chacalines and langostinos. Crayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole. It is a core of Nigerian cooking.

Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called kräftskiva, during the fishing season in August. Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct. In the United States, crayfish are often referred to as crawfish, crawdads, fiddlers, crawdaddies, or mudbugs. In Louisiana, Mississippi, and Southeast Texas, crayfish are generally served at a gathering known as a crawfish boil.

In Houston, Texas, a regional style of Vietnamese-Cajun crawfish has developed. The Cherokee people have a long tradition of catching crawdads by gigging. The crawdads are cleaned, then soaked, “in hot water with about one tablespoon of salt. The crawdads are lightly breaded with cornmeal before frying, and seasoned with salt and pepper.

Like all crustaceans, crawfish are not kosher because they are aquatic animals that have neither fins nor scales. They are therefore not eaten by observant Jews. Boiling a crayfish alive is considered by many to be inhumane, and protests against this have been increasing. In 2018, Switzerland was the first country to ban the live boiling of lobsters. In 2021, a study conducted by experts from the London School of Economics concluded there was “strong scientific evidence decapod crustaceans and cephalopod molluscs are sentient”. After the publication of the report, The Netherlands banned the boiling alive of crabs and lobsters.

A Pet Crayfish Can Clone Itself, and It’s Spreading Around the World”. Лучшая закуска к пиву: контрольная закупка раков”. Louisiana State University Agricultural Center, Baton Rouge, Louisiana. Global Aquaculture Production: Procambarus clarkii, 1990-2018″.

How to Season a Crawfish Boil”. The Creole and Cajun Recipe Page”. Houston: Two Vietnamese-Food Meccas in America. The 10 Best Places to Get Viet-Cajun Crawfish in Houston”. Three C’s of Crawdads: catching, cleaning and cooking”. Why Are We Still Boiling Lobsters Alive?

Boiling of live lobsters could be banned in UK under proposed legislation”. Kabinet wil een einde aan levend koken van krabben en kreeften”. On this Wikipedia the language links are at the top of the page across from the article title. Rearing white-clawed crayfish at Cynrig hatchery, Wales.