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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. 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.
The crayfish are collected from the wild in traps, a practice which is being replaced by more intensive aquaculture of the signal crayfish in man-made ponds. [6] The consumption of crayfish is an important part of traditional Nordic culture, including the crayfish party ( Swedish : kräftskiva ; Finnish : rapujuhlat ), a feast to mark the end ...
Procambarus zonangulus, the white river crawfish, [4] white river crayfish [5] or southern white river crayfish, [1] [6] is a species of freshwater crayfish. It is a distinct but closely related species from Procambarus acutus , which is also known as white river crayfish and has a wider range.
Euastacus sulcatus, also known as the Lamington crayfish, is a freshwater crayfish, or "yabby", native to Australia. It is commonly bright blue in colour although also existing in a red and white, rusty red, brown, green, orange and completely white variations are found all around its known region. [ 2 ]
Procambarus acutus, the white river crayfish, is a species of crayfish in the family Cambaridae. It is found in North America and Europe. [3] [4] [1] [5] The IUCN conservation status of Procambarus acutus is "LC", least concern, with no immediate threat to the species' survival. The IUCN status was reviewed in 2010. [1]
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Cambarus bartonii is a species of crayfish native to eastern North America, where it is called the common crayfish [3] or Appalachian brook crayfish. [2]Cambarus bartonii was the first crayfish to be described from North America, when Johan Christian Fabricius published it under the name Astacus bartonii in his 1798 work Supplementum entomologiae systematicae. [4]
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