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Crayfish are freshwater crustaceans, and its meat is firm but tender at the same time. You’d expect its flavor to resemble lobster (the way its appearance does), but it surprisingly does not. Its taste is something like a cross between crab and shrimp—sweet, but uniquely crayfish, and the actual best way to understand is to taste it.
Its claws, tails, and legs are usually the most desirable part of the crayfish, as this is where most of the meat is found.
Fresh crayfish can be boiled, steamed, grilled or broiled. You can use it in bisques and soups. It’s particularly great in Cajun dishes, like étouffées and jambalaya.
A brewery in the Czech Republic—Protivin, uses crayfish to monitor water purity. They put sensors on the crayfish, and they’re kept in a fish tank that contains the same natural water used in their brewing. The sensors monitor the crayfish bodies and pulse; when three or more of them exhibit changes, it means that there is a change in the water, and employees examine the parameters. This practice is also used by scientists to monitor pollutant levels in natural bodies of water.
Wrap your fresh crayfish in damp paper, and store with ice packs or in the refrigerator. Keep the crayfish as cold as possible. But do not freeze them. Consume within 2 days.