Product #: 42206
Scientific Name: Procambarus clarkii and Procambarus acutus
Country of Origin: US
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The two most commonly consumed crayfish, or crawfish, in the U.S. are the red swamp and white river crayfish. About 90% of U.S. crayfish production is from Louisiana, where the majority (80%) is farmed. Both red swamp and white river crayfish cook up bright red. They are sweet like lobster but not as rich. Their meat is also more tender. Crayfish deteriorate quickly after death and must be cooked live. The tail should curl when cooked. If it does not, the crayfish was dead and should be discarded.
Various species of crayfish are found throughout the world in swamps, rivers, wetlands and lakes. The red swamp and white river crayfish that are most commonly consumed in the U.S. are native to the southeastern United States but have been introduced to a number of other countries in Asia, Europe, Africa and other parts of the Americas.
Louisiana crayfish are farmed in a sustainable manner. The species used for aquaculture are native and naturally reproduce within the earthen pond systems. Crayfish ponds are drained when not in use during the summer months and are planted with an agricultural crop, such as rice, or a cover crop. When the pond is flooded in the fall for crayfish production, the slowly decaying plant matter builds a food web that supports the crayfish, thus they do not require any supplementary feed. Disease outbreaks have not been a problem in crayfish aquaculture so chemical use is uncommon. Little pollution results from crayfish farming, but recommended Best Management Practices are designed to minimize erosion and reduce the amount of contamination (excess nutrients, pesticides) in effluent released from ponds. No attempt is made to control escapes of crayfish, which are native to the area, or introductions of wild crayfish to farm ponds. The interactions between farmed and wild crayfish seem to have no negative implications.
This product is packed in a 1 pound cryovac bag.
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