The Life of the Crawfish

Though crawfish have been consumed in mass quantities, especially in the southern United States (mainly Louisiana), the crawfish (known fondly as the "mudbug") was not commercially farmed until the late 1800's. Other breeds are also eaten in Europe, though crawfish and crawfish-inspired dishes are not nearly as populat as in North America.

The crawfish is a freshwater crustacean that resembles and is closely related to the lobster, only much smaller in size. These small creatures adapt amazingly to rapidly changing climates, making the breeding of crawfish an excellent business for the versatile Gulf Coastal region. With erratic rainfall that can all but disappear in the summer, crawfish farms are created by flooding recently harvested rice fields in Louisiana, where crawfish will breed and grow. Then, when spring returns, the fields are drained for replanting.

However, the crawfish survives this dry season by burrowing into the ground, sometimes 10 feet, and living in a small reservoir of water that is created in these burrows. Even if the summer is extremely dry, the burrow usually remains moist enough for the crawfish to survive, although females do require some standing water to lay eggs.

Crawfish that is farmed in Louisiana consists of two particular breeds, red swamp crawfish and white river crawfish. The farming of these crustaceans is referred to as aquaculture. When these species of crawfish are not burrowed during the summer, they spend most of their lives in open water. During their moulting period, they are quite vulnerable and tend to find a hiding place from predators, which can include other crawfish.

A newly hatched crawfish can moult daily, and many are large enough to be harvested within six to eight weeks. This means that there is always a good supply of crawfish through the season and sometimes even later into the fall. As it gets later into the season, harvested crawfish will be larger, and shells will be harder to crack.

Crawfish is most popularly served boiled. The live crustaceans are dumped into a vat of boiling water, with lots of "Cajun" spices, mainly consisting of cayenne and black pepper, as well as salt and garlic. Other items are also usually placed in the pot, including potatoes, carrots, and sometimes onions. Usually, a large gathering of people will share the crawfish, much in the fashion of a barbecue. Crawfish can also be killed and the tails taken and frozen for future preparation. Tails are fried, steamed, or boiled, or they can be used for meat in crawfish étouffée, po' boys, or crawfish pies.

Tail meat is tender and juicy, with a texture similar to shrimp but softer. The taste is similar as well, though most crawfish is prepared with some form of Cajun seasoning, while shrimp is prepared in a variety of spices. Crawfish are high in fiber and protein and are a lean source of these important meal components. If you are feeling really adventurous, find an all-you-can-eat crawfish special in your area during crawfish season and put away 20-30 pounds in a night!