How To Eat Crawfish Suck the Head Pinch the Tails
It’s almost Mardi Gras time, and we can’t think of a way we like to celebrate better than a big old crawfish boil (or crayfish, or crawdads, or mudbugs, or whatever you call them). These tiny, freshwater crustaceans are basically tiny lobsters, but that doesn’t stop them from perplexing people from outside Fat Tuesday’s homeland year after year.
The truth is, getting the best, meatiest part of the crawfish is simple. And yes, sucking the head really does matter, and no, that doesn’t mean you are eating crawfish brains (first of all, you’re sort of sucking the body, not really the head and second of all, crawfish brains are about the size of a pin-head so you would absolutely not know if you
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This step is really more of a lifestyle choice than a step. It begins as mere human curiosity. It concerns the matter of head, and the desire to suck it. Generally speaking, those who try it once or twice and enjoy it, will continually engage in the act; fiendishly so. While the recurrent sound of slurping may be distracting to those who don't partake, those in the know completely understand the …show more content…
Along with the juices, there is a yellow substance, or the "fat" which is the most prized. Hardcore Cajuns actually pinch the head a little as they suck, to savor every last drop. Cajuns being Cajuns and not astacologists (crawfish biologists), called it fat at some point in time. This very rich and super flavorful "fat" is really the hepatopancreatic tissue, which functions as the primary energy storage organ within the crawfish.
If you have eaten crawfish before, but they were not from Louisiana, you have not tasted the fat. Chinese crawfish tailmeat, the most commercially available crawfish product in the U.S., is rinsed free of fat prior to cryovac packaging. This extends the shelf life of the crawfish, as extended contact with the fat will cause the meat to spoil faster.
Commercially packaged Louisiana crawfish tails are almost always sold in their fresh form, and contain this vibrant orange-yellow fat. In addition to adding visual appeal, the fat contributes to the unmistakable richness of the meat, similar to the rich flavor profiles found in shrimp and
Can you name just one famous southern Cajun recipe? Well I can and it’s my favorite Cajun meal. Its basic name is gumbo, but there are many gumbo recipes so I’ll be specific. My favorite is “New Chicken and Shrimp Gumbo” and it’s delicious. I got the recipe from a great cookbook. It’s called “Chef Paul Prudhomme’s Fork In The Road”. Would you like to learn how to make it? If so keep reading and follow along?
Crawfish are delicious crustaceans that closely resemble lobsters. Many people consider crawfish to be as delicious as lobsters, which is why these crustaceans are harvested all over the world. In the U.S., crawfish are closely associated with the haute cuisine and culture of Louisiana. In fact, crawfish are the official crustacean of the state. I normally prefer to harvest or purchase crawfish on the day I intend to cook them. However, many people prefer to purchase and eat them later but do not know how to keep crawfish alive in a sack or container for several days before finally preparing and eating them. Fortunately, I will provide you with some tips on how I keep my crawfish fresh and healthy
The Gulf Coast is home to many exotic species of fish, and you are guaranteed to be served only the freshest seafood the place has to offer.
Most sharks eat their prey whole, or tear off large chunks of flesh at a time.
3a. Body more than five times as long as broad; front edge of dorsal fin far
Ray McClain). The ‘farmed’ and the wild crawfish are both composed of the same species, the red swamp crawfish (Procambarus clarkii) and the white river crawfish (P. zonangulus). The more popular of the two crustaceans the red swamp crawfish, as it is caught more often is purchased more at the market. There are other crustaceans that are important to the basin besides crawfish, however. Blue crabs (Callinectes sapidus) are a vital resource in Louisiana’s seafood industry. The crabs are harvested by way of traps. In the case that the traps are lost or abandoned, they will continue to catch crabs. This is leading to a downturn in the blue crab population. Fish are also affected by the traps, as they are also caught. Despite the risked to the crab population, , the Marine Stewardship Council recognized the Louisiana blue crab fishery as the only sustainable blue crab fishery in the world in March of
If you want to get real authentic creole food you have to go to Louisiana. They take real pride of their Cajun and Creole food. A popular Creole dish is shrimp creole. Which is a simple dish to make. You start by cooking the shrimp in a
Sure there are steakhouses and fancy restaurants of all stripes, but where the local Gulfport dining scene really impresses is in the quality of its fresh seafood options. From humble beachside po’ boy shacks all the way up to the areas four-star raw bars, the seafood here, at any price, is bound to amaze and satisfy.
Add approximately 2 oz of our Louisiana Fish Fry Crawfish and Crab seasoning mix per pound of live crawfish. For extra spice, consider adding a 1/2 tablespoon of liquid crab boil per pound of crawfish. Add salt and halved lemons to suit your taste. Stir, cover pot, and ignite burner.
New England Seafood Company executives face a potential two-stage plan to move into the freshwater catfish market because of the banned oyster harvesting along much of the Atlantic and Gulf Coasts, and increased competition from foreign producers. These factors have resulted in significantly lower yields for New England Seafood. In order to stay in business, New England Seafood Company needs to look at harvesting and processing something other than seafood. New England Seafood Company looks to
Crayfish (Procambarus clarkii) are crustaceans that are similarly related to crabs, lobsters and shrimps. They live in partly salty water (brackish water), rivers, ponds and are considered omnivores because they feed on small fishes, plants, detritus, mollusk, and other small invertebrates. Crayfish have a hard-calcified exoskeleton which is typically made of structural polysaccharide called chitin. This calcified exoskeleton must shed for the crayfish to grow (Fitzgerald, 2006).
We all love dining out for good food and laughter with our family, friends or significant other. Whether it’s a birthday, an anniversary or a casual night on the town, eating at the right restaurant, that offer good food, great price and a fine dining experience is dependent on the restaurant you choose. That’s what made Red lobster my favorite. it is not just a night of eating out, it is an experience. Not only do they have some of the most succulent crab legs there is, or because they have the best appetizer which is their signature Cheddar Bay biscuits, but because of the ambience that you are greeted with when you approached to dine in a Red Lobster restaurant.
If long lines deter you, and fresh quality seafood doesn’t seem to peek your interest, then this place isn’t for you. But if you can muster up the strength to manage that, then Red Lobster is definitely the place to be. By the time the doors open, customers are ready to enjoy great seafood and even better customer since 1968. I made my way up to my local Red Lobster recently to blissfully indulge myself with their endless shrimp dinner for only $16.99. For top of the line quality with a decently low price, this place really seems to harbor in seafood-lovers
Quality and safety of lobsters are usually defined by physical attributes (e.g., texture, color, tenderness), chemical attributes (e.g., fat and protein content, pH,), and biological attributes (e.g., total bacterial
Recently, various user groups have relied on horseshoe crabs for bait and nutrition. While concerns have arisen that the horseshoe crab populations are declining, management of the American species of horseshoe crabs has been surrounded by controversy (Davis et al., 2006). Historically, horseshoe crabs have been considered a “trash-fish”, not worthy of resources to establish their population data. As a result, reporting regulations and harvest restrictions associated with this fishery have been lacking (Baker et al., 2004).