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Red crayfish, live

Cousin of the lobster, the crayfish is also called crawfish or crawdad. More than half of the 500+ species live in North America.

It has a joined head and thorax, and a segmented sandy yellow, green or dark brown body. Its head has a sharp snout, and its eyes are on movable stalks. The crayfish lives in the Mississippi basin, and for this reason, many Louisianans call their state the “crawfish capital of the world.”

The crayfish is quite popular in French cuisine where it is called “écrevisse.” Like lobsters, the crayfishes turn bright red when cooked. Usually eaten with the fingers, their sweet, delightful meat has to be picked or sucked out their tiny shell.