The catch of domestic freshwater crayfish, Astacus astacus, and even of a transplanted American species, Pacifastacus leniusculus, is very limited, and to satisfy demand, the majority of what is consumed has to be imported. The only lake where crayfish fishing is not limited to professionals and landowners is in Lake Vättern. Most crayfish in Sweden are fished by professional fishermen or by lakeside property owners. One traditional Swedish and Finnish practice is to eat crayfish with a vodka or akvavit chaser. While most Americans eat them warm, the Swedes and Finns normally eat them cold after letting them sit in a brine over night. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. It is a core of Nigerian cooking.Ĭrayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called kräftskiva, during the fishing season in August. Traditional preparations include soups, tacos and "cocktails" similar to shrimp dishes.Ĭrayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole. Today, crayfish is consumed mainly boiled, similarly to crayfish dishes in other parts of the world, or prepared with typically Mexican sauces and condiments, particularly in central and southern Mexico. Other regional names for crayfish are chacales, chacalines and langostinos. The Mexican crayfish locally named acocil was a very important nutrition source of the ancient Mexican Aztec culture. ![]() Human interest in consuming them may be helping them to spread 100-fold from 2007 to 2017. This species is parthenogenic where the eggs hatch without fertilisation, meaning that they are all clones of each other. Crayfish and fried eggs are the historically common garnish for chicken Marengo, although they are often omitted today.Īn invasive species, the Marbled crayfish are eaten in Madagascar. In France, dishes with a base or garnish of crayfish ( écrevisse) are frequently described as à la Nantuaise (in the style of Nantua).Ĭrayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles. In Beijing, the ma la flavored crayfish ( 麻辣小龙虾) is shortened to "ma xiao" ( 麻小) and is often enjoyed with beer in a hot mid-summer evening. Crayfish is generally served with Mala flavor (a combined flavor of Sichuan pepper and hot chili) or otherwise plainly steamed whole, to be eaten with a preferred sauce. The culinary popularity of crayfish swept across mainland China in the late 1990s. Their slow growth generally makes them inefficient for aquaculture. Other Australian species are fairly rare and thus usually are not used for food. ![]() The "red claw" crayfish are twice the size of North American crayfish and they contain 30% edible "meat" compared to 15% for P. clarkii. ![]() The common yabby is closest in size to the North American species, but is not considered to be commercially viable outside Australia because of its relatively slow growth and small size. ![]() Two of the Australian edible crayfish are the common yabby ( C. destructor) and the red claw ( C. quadricarinatus). Farmed marron ( Cherax cainii) on Kangaroo IslandĪustralia is home to genus Cherax which is distinct from European, Asian and North and South American species.
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