All About Crawfish

Many see them weird and shriek in fear, though others discover them delightful and cannot wait to have their hands around them. They could be found all across the globe in freshwater, ponds, rivers and hiding under the rocks or burrowed lower in dirt. In the U.S. they are known by many names: in the north they called it “crayfish”, generally in most central eastern areas of the United States they called it “crawdads” and “crawfish ormudbugs” in south. Australians give them a call “yabbies”, whereas Spaniards recognize them as “cangrejo de rio or river crab”.

Crawfish are eaten around the world and also have become a significant ingredient of the culinary culture from the southern United States, particularly in Louisiana. Louisiana is actually the biggest crawfish manufacturing state in the United States accountable for an approximated 98% of U.S. crawfish production. Louisiana can also be the biggest crawfish eating state within the union and utilizes somewhere around 70 percent of what it creates.

Crawfish are thoroughly associated with lobsters, but in comparison for their much bigger relatives, adult crawfish are very small, usually no more than 7 inches. Only a small sector from the crawfish is really edible. In many main courses or sauces, just the tail is offered. A couple of crawfish, however, have big enough claws to create meat extraction well worth the effort. The favorite method to eat them though may be the crawfish boil--piles of seasoned whole bodied crawfish included with boiled potatoes and corn-on-the-cob. When crawfish are boiled in this way, a lot of the tasty seasoning forms in to the body fat from the mind cavity. For many folks, Louisianans particularly, this is actually the best benefit. They actually have a saying for this, "suck the heads and pinch the tail."

What exactly about the health advantages of crawfish? As long as they are not drenched in butter like crab meat frequently is, seafood like crawfish are extremely lower in body fat, loaded with protein, and therefore are lower in calories. The shellfish also are lower in saturated fats, full of high-density lipoprotein cholesterol and useful source of zinc, phosphorus, manganese, vitamin B12, along with other minerals and vitamins. One study through the University of Southern California discovered that weekly consumption of seafood decreased cardiac arrest up to 59 percent.