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The name "crayfish" comes from the Old French word escrevisse (Modern French écrevisse). [2] [3] The word has been modified to "crayfish" by association with "fish" (folk etymology). [2]
Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.