![]() That’s why many crayfish fans suck the head in order to savor the flavors. Crayfish fat, sometimes called head fat, is yellow and contains most of the flavor. As with lobster, the meat perishes rapidly after death. Softshell crayfish are those that have just completed the molting process. Crayfish meat is sweet similar to lobster meat but a bit more tender and not quite as rich. Crawfish from farms are available over a longer. Limited amounts are farmed in Europe, Egypt and Spain. Generally, the crawfish season in Louisiana runs from January through July for crawfish caught in the wild. Fishermen in the Midwest trap the species in lakes. In California, fishermen trap coolwater crayfish in rivers that feed the Sacramento Delta. In China, crayfish are cultivated in ponds with other fish and sea life. Crayfish are also farmed and harvested wild in other southern states and in the Pacific Northwest. Approximately 90% of the United States farmed and wild crayfish production comes from Louisiana, where crayfish are caught in the wild and farmed as a dual crop with rice. Crawfish season is an exciting time for seafood lovers Depending on the location and weather, it can begin as early as February or March and may even last until July. Second is the white-river crayfish from northern Louisiana. Every year, 45 million pounds of blue crab are pulled out of Louisiana’s coastal waters, the most of any state. species is red swamp crayfish, found in southern Louisiana. Crab season (February-December) Blue crabs Photo courtesy of iStock / bjunda. 400+ species are found worldwide, 250 of which are in North America, found in rivers, lakes, swamps, canals, wetlands, irrigation ditches, and even in some backyards. Crayfish are freshwater crustaceans that are basically miniature lobsters, ranging in size from 3.5 to 7 inches (including their outstretched claws).
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