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Crawfish
38.6433, -77.1997
Field Notes
Description:
Crayfish, crawfish, or crawdads are freshwater crustaceans resembling small lobsters, to which they are related. They breathe through feather-like gills and are found in bodies of water that do not freeze to the bottom; they are also mostly found in brooks and streams where there is fresh water running, and which have shelter against predators. Most crayfish cannot tolerate polluted water, although some species such as the invasive Procambarus clarkii are more hardy. Crayfish feed on living and dead animals and plants.
The body of a decapod crustacean, such as a crab, lobster, or prawn, is made up of twenty body segments grouped into two main body parts, the cephalothorax and the abdomen. Each segment may possess one pair of appendages, although in various groups these may be reduced or missing. On average, crayfish grow to 17.5 centimetres (6.9 in) in length, but some grow larger.
Notes:
In the Eastern United States, "crayfish" is more common in the north, while "crawdad" is heard more in central and southwestern regions, and "crawfish" further south, although there are considerable overlaps.
The greatest diversity of crayfish species is found in southeastern North America, with over 330 species in nine genera, all in the family Cambaridae.
Some crayfish suffer from a disease called crayfish plague. This is caused by the water mould Aphanomyces astaci. Species of the genus Astacus are particularly susceptible to infection, allowing the more resistant signal crayfish to invade parts of Europe. Crayfish plague is not indigenous to Europe, rather it was brought there when North American species of crayfish were introduced.
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. 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.
Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A popular double entendre laden phrase heard around crawfish season in Louisiana derives from this practice: "suck the head; pinch the tail".
The result of using crayfish as bait has led to various ecological problems at times. According to a report prepared by Illinois State University, on the Fox River and Des Plaines River watershed, "The rusty crayfish (used as bait) has been dumped into the water and its survivors outcompete the native clearwater crayfish".[15] This situation has been repeated elsewhere, as the crayfish bait eliminates native species
Crayfish were introduced purposely into a few Arizona reservoirs and other bodies of water decades ago, primarily as a food source for sport fish. They have since dispersed beyond those original sites.
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