On Monday, May 27, 1996 at 3:00:00 AM UTC-4, Richard Sherratt wrote:
> rms > wrote:
> >"Carmen Z. Catoni" > wrote:
> >>
> >(...)
> >> I had always heard of "Crayfish", which I found somewhat similar to what
> >> is called Cigalas in Spain. Now I hear of "Crawfish". I've actually eaten
> >> them in Key West,Fla., where they make them deliciously spicy.
> >>
> >> Are they the same crustacean spelled differently? Please, if someone
> >> knows, please enlighten me. I like to know exactly what I eat, although,
> >> either one is really very good.
> >>
> >> Thanks a lot.
> >> Carmen
> >>
> >In europe there are primarily three varieties of crayfish:
> >red-clawed crayfish, white-clawed crayfish, and the
> >slender-clawed crayfish. In the US there is the native
> >crawfish associated with des cajuns, you know "Suck the head...".
> >There is a movement in the aquaculture industry here in the south
> >to produce austrailian varieties, which can grow quite large.
> >Marons (Sp?) , a .au red-claw and a blue-claw I think.
> >You should see what they call a mud-bug in Queesland, quite
> >odd looking.
> >All cousins though. RMS
> The Australian one is also known as a "Yabbie", just to confuse you.
> They're a freshwater crayfish somewhat similar to the French
> écrevisses. And they can indeed grow quite big, especially in the
> colder parts, like Tasmania. Most of the ones we get around here in
> warm and sunny Melbourne ;-) are about 4" to 5" long, but there was
> one on the news recently which was nearly 2 feet long and weighs about
> 2Kg (4.4lbs). The biggest on record was about 6Kg. I kid you not.
> Regards,
> Richard.

In the US they're mostly New Orleans or Louisiana Cajun (very old Maine, Acadian hence, Aquitainian) styled steamed or boiled and have Zatarain's or Old Bay seasoning dumped on them right before serving. Great deal with a side of melted butter or white wine sauce and french fries and beer. Cocktail sauce or tartar sauce is good, too.