Crayfish and fried eggs are the historically common garnish for chicken Marengo, although they are often omitted today.Īn invasive species, the Marbled crayfish are eaten in Madagascar. In France, dishes with a base or garnish of crayfish ( écrevisse) are frequently described as à la Nantuaise (in the style of Nantua).Ĭrayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles. In Beijing, the ma la flavored crayfish ( 麻辣小龙虾) is shortened to "ma xiao" ( 麻小) and is often enjoyed with beer in a hot mid-summer evening. Crayfish is generally served with Mala flavor (a combined flavor of Sichuan pepper and hot chili) or otherwise plainly steamed whole, to be eaten with a preferred sauce. The culinary popularity of crayfish swept across mainland China in the late 1990s. Their slow growth generally makes them inefficient for aquaculture. Other Australian species are fairly rare and thus usually are not used for food. The "red claw" crayfish are twice the size of North American crayfish and they contain 30% edible "meat" compared to 15% for P. clarkii. The common yabby is closest in size to the North American species, but is not considered to be commercially viable outside Australia because of its relatively slow growth and small size. Two of the Australian edible crayfish are the common yabby ( C. destructor) and the red claw ( C. quadricarinatus). Regional cuisines Australia Farmed marron ( Cherax cainii) on Kangaroo IslandĪustralia is home to genus Cherax which is distinct from European, Asian and North and South American species. At crawfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.Ĭlaws of larger boiled specimens are often pulled apart to access the crayfish, as seasoning and flavor can collect in the fat of the boiled interior. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. A crayfish buffet at restaurant Tukkutorin kala in Kalasatama, Helsinki, FinlandĬrayfish are eaten all over the world.
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