Crawfish comes in many names such as crayfish and crawdads. These are part of the Astacoidea and Parastacoidea superfamilies and are freshwater crustaceans which resemble small lobsters. This resemblance is due to the fact that they are closely related to one another.
Crawfish can be found in the bodies of water which don’t freeze in the bottom. They can also be found in streams and brooks where fresh water runs rampantly and where they have shelter against their predators. These aquatic animals breathe through their feather like gills. Most of them are not capable of tolerating polluted water. But despite this, they thrive on both the living and dead plants and animals.
Terminology and Study
There is a study called astacology, which is the study of crawfish. In New Zealand, South Africa and Australia, the crayfish or cray usually refers to a type of saltwater spiny lobster. Its name comes from an Old French word, ‘escrevisse,’ which has a similar root word which is crawl. Through its association with fish, the term has been changed into crayfish. At the same time, the American variation ‘crawfish’ has been derived in the same manner.
In the Eastern part of the United States, the crayfish term is often being used. Meanwhile, the crawdad is being used in the western and central regions. The crawfish is being used largely in the south.
Consumption
Throughout the world, crawfish is one of the most widely eaten crustaceans. However, only a small part of its body is edible. This is generally common with the other edible crustaceans, like lobster. For most culinary purposes we can consider the crawfish a smaller lobster.
Preparation
Due o its smaller size, most of the prepared dishes of crawfish only make use of its tail. This is largely common among bisques, soups, and etouffees. For other cooking methods used for the crawfish, the whole body can be presented and the other portions can also be eaten. While the tail is the most popular part being eaten, there are a lot of people who love to suck a crawfish’s head. This is because the flavor and seasoning of the crustacean can accumulate in the fat found in the boiled interior of the crawfish’s head. As such, there is a common phrase being referred when eating crawfish in Louisiana known as “suck its head, pinch its tail.”
Myths
Since crawfish closely resembles a lobster, it is only natural that its tail will curl when it is boiled. In order to avoid this from happening, there is a technique that must be learned by the cook.
There is a myth though, that says when the tail stays straight even after boiling, the crawfish has already died before it was boiled. As a result, it is no longer safe to consume. But this is not true. There are several dead crawfish that have curled tails. Yet even so, they are still fine to eat if they have been kept in a chiller before they were boiled. At the same time, it is also important that they have not died for a long time.
In order to know if the crawfish is edible, test with the tail’s meat. Once it is mushy, it must be avoided.