Wednesday, May 09, 2007
In France, crawfish are called écrevisses (a - cray - veece)
They are found in bodies of fresh 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.Some crayfish have been found living as much as 3 m (10 feet) underground.
Crayfish are eaten in Europe (especially France and Sweden), China, Australia and the United States. 98% of the crayfish harvested in the United States come from Louisiana.
Crayfish in Louisiana 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, onions, garlic, and sausage. They are generally served at a gathering known as a crawfish boil.
Crayfish is a popular dish in Scandinavia, and is by tradition primarily consumed during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of the flowers of the dill plant. China and the United States are today the biggest sources of import.
Like other edible crustaceans, only 35% of the body weight of a crayfish is edible.