Before even getting started on how to eat Crawfish, let’s be honest about the truth that not everyone likes Crawfish. While Crawfish is undeniably tasty, it is not the easiest food to eat. People have been discouraged from sampling this exquisite southern cuisine as a result of this. It is, however, something that you will be able to pick up and learn. Crawfish aren’t that difficult to eat if you know what you’re doing.
We’ve put up a beginner’s guide to eating Crawfish to assist you. We’ll go through which sections to eat and which to avoid. To make things even easier, we’ll finish with step-by-step instructions on how to consume Crawfish. After reading this guide, maybe you’ll be on your way to the nearest crawfish restaurant!
What is Crawfish?
Crawfish are freshwater crustaceans that resemble little lobsters (but are much smaller); yet, they are substantially different.
Louisiana provides 95 percent of the live crawfish supply in the United States. Every year, 100 million pounds of Crawfish are farmed, so it’s no surprise that it’s such an important part of Cajun New Orleans culture.
Crayfish are more typically heard in North America, but Crawdads and Crawfish are more usually heard in the south.
Crawfish are found in hundreds of different species all over the planet!
Crawfish have two primary body parts: the head (cephalothorax) and the abdomen, which travels rearward via scooting. Have you ever heard the phrase “to crawfish” your way out of a situation? This beast is the source of the term… it’s like retreating away from something.
A crawfish’s lifetime ranges from 3 to 8 years, depending on whether it is wild or farmed. Many creatures (not just humans) feed on them, particularly birds and fish. In fact, many fishermen use them as bait.
Crayfish vs Crawfish: What’s the difference?
Crayfish is a freshwater lobster. It develops to a maximum length of 10 cm/4 inches. It can take up to seven years to mature. In the United States, where they are a staple of New Orleans cuisine, they are sometimes referred to as Crawfish. They have a fantastic flavor, and whatever color they are when alive transforms into a gorgeous rich crimson hue when cooked. Crayfish are found in streams all throughout Europe, the United States, Africa, and Australia. Only the tail and claw flesh are consumed.
It is similar to lobster except that it has a spiny shell, a chunkier body, and no claws. It is located on rocky seabeds in salty water. Crawdads, spiny lobster, rock lobster, and langoustes are all names for crawdads.
Their shell color varies depending on where they are from and might be dark reddish-brown, brown with light patches, blueish green, or pink. When cooked, they all become pink or crimson. Crawfish flesh is solid and highly white, comparable to lobster meat but with a milder flavor. Females have a superior taste. Crawfish from the Atlantic are the best and sweetest. Warmer water crawfish might be a touch coarse.
When is Crawfish Season?
The weather can influence the season, although only slightly.
If we get a moderate winter – end of November, mid-December – we’ll start seeing a few bags of crayfish on the market. They’re small, difficult to peel, and highly pricey because it’s not yet peak season.
We get the best Crawfish in plenty during their peak months, from mid-March to May, because they enjoy rain and heat! This is the time of year when Mardi Gras is in full swing, and people celebrate with a traditional crawfish boil every weekend (especially during Lent). Because of the supply/demand situation, they are significantly cheaper at this time of year.
The crawfish season ends in July, and we won’t see any more until December.
What Does Crawfish Taste Like?
Crawfish has a delightfully sweet flavor which is similar to shrimp and crab. But it has its own distinct flavor. It’s impossible to confuse it with anything else.
The texture is solid, similar to shrimp, but the shell is significantly harder, necessitating a longer cooking time.
When boiling, a lot of Cajun seasoning and cayenne pepper is usually added (to pierce that shell), which may be adjusted to your liking. We prefer it somewhere in the center; our kids are fine with a little spiciness but not too much.
Cooked Crawfish: How to cook Crawfish?
The most frequent method of preparing Crawfish is to boil them. A crawfish pot is large enough and ideal for this job. It is filled with water and spices and cooked outside on propane tanks, along with some veggies (like potatoes, carrots, mushrooms, corn, green bell pepper, green onions, garlic). You may also use a crawfish cooker, which might be expensive.
I’ve cooked these indoors previously on my stove. You’ll only do it if you’re just cooking a handful of things, which most people never do. This is an outdoor event nine times out of ten!
Step-by-Step Instructions To Eat Crawfish
We can now go on to discuss how to eat Crawfish. To make things easy for you, we recommend grabbing the largest Crawfish possible. You should be prepared to get your hands a bit dirty.
- Grab the Crawfish’s head and tail.
- Pinch and pull the tail until it can be separated from the head.
- Peel the tail away from the flesh, like you would a shrimp.
- Now, start eating…
To be really honest, it’s as simple as that. All you have to do now is go to your favorite crawfish restaurant and place an order for a large quantity of Crawfish.
Trying new things is always rewarding. If you get the hang of it, eating Crawfish can be a lot of fun. Why not invite your friends and family over for a crawfish dish? It’s a meal that’s best shared with friends. Keep all of the information in this post in mind when you go to your local Crawfish restaurant.