Farmed Crayfish

Crayfish (also known as crawfish, crawdad, mud bug, and freshwater lobster) are native to Southeastern United States, particularly Louisiana, where they are a popular local, and Cajun, delicacy. Their sweet, rich flavor is similar to shrimp and lobster, making them an ocean-friendly alternative to imported shrimp and an inexpensive substitute for lobster.

How to shop for it:

Crayfish look like lobsters, but are smaller in size, have smaller claws, and live in fresh water. Most crayfish found in the U.S. are actually farmed locally in Louisiana.

Look for fresh or frozen crayfish tail meat, pre-cooked and pre-shelled, in addition to whole crayfish. The best time to buy fresh is in early spring, when there is more choice and quality is highest. Frozen crayfish are generally available year round.

Just like with lobsters, crayfish are typically purchased live and cooked just before eating. If you're buying fresh crayfish, make sure to keep them alive and cool from the time you buy them until they are ready to be cooked. Before cooking, wash them several times in cool water. Throw away any dead crayfish.

Where to buy it:

If you don't live in or near Louisiana, you can still enjoy crayfish by having it delivered to your home. Here are a few companies you can order from online:

Live Crawfish
Crawfish
Louisiana Crawfish
Cajun Grocer
Nuawlins Crayfish

You can also order by phone:

Wild Edibles (New York, NY): (212) 687-4255
OM Seafood (Portland, OR): (503) 788-1984
Dirk's Fish and Gourmet Shop (Chicago, IL): (773) 404-3475

Most grocery stores don't carry fresh or frozen crayfish year round. Call your local grocery store to find out if they have crayfish in stock or if they can order them for you.

How to cook it:

In Louisiana, crayfish are usually cooked by boiling in a large pot with spices and seasoning like salt, cayenne pepper, lemon, garlic, bay leaves with other items such as potatoes, corn, onions, garlic, and sausage. Boil only long enough for the crayfish to turn bright red and for the tail to start to curl. Drain and serve immediately. If the tail doesn't curl up when cooked, throw the crayfish away.

To cook frozen crayfish, thaw the crayfish in your refrigerator overnight and cook as soon as possible the next day.

You can substitute crayfish for lobster or shrimp in dishes like fetucinne alfredo, soup, and stir-fry. They can also be substituted in dishes such as chowders, pilafs, and quiches.

Nutritional benefits:

Crayfish provide a low-calorie high protein alternative to beef and poultry. They are also fairly low in saturated fat, and are a good source of calcium and other nutrients. While it's true that crayfish, like shrimp, have a high cholesterol level, the American Heart Association recommends them because they're still lower in saturated fat than beef and poultry.

Food Safety:

Although some crayfish are captured from the wild, most are farmed in rice fields or ponds. Chemicals, antibiotics, and feeds are not used to maintain them, making them safe for both humans and the environment. Kids can eat crayfish safely once a week.

To prevent food allergies, many pediatricians recommend waiting to introduce fish and shellfish until children are 3 years old. Consult with your pediatrician for guidance. To avoid getting sick from seafood, always buy from a reputable source, cook thoroughly, and refrigerate or freeze immediately.