Natural History

Posted in wildlife | Tagged crayfish | 8 Comments

8 Responses

1. on June 9, 2013 at 2:06 pm kittenz

   We call these crawdads.

   
   
   • on June 9, 2013 at 8:19 pm retrieverman

     “Crawlcrabs”

     
     
2. on June 10, 2013 at 5:26 am chervilmeadow

   Hard to tell in the muddy water, but is that a signal crayfish, the American invader now doing so well in British waters at the expense of our native white-clawed crayfish? How the signal crayfish got here no longer matters, just to say it tnansmits a fatal disease to the white clawed species and so the latter is now clinging on to life by its little claws. Efforts are being made to establish waters free from the American species not just in Britain, but Nature favours the fittest.

   
   
3. on June 10, 2013 at 1:32 pm M.R.S.

   I’ve heard them referred to as “Luzianah Lobstuhs” . . . even though they seem to be pretty well distributed over a large part of this country.

   
   
   • on June 10, 2013 at 3:26 pm retrieverman

     “Crawfish” from Louisiana, which are of a burrowing species, are one of the nicest things to eat at a picnic. You order them by the sack, and then you boil the live ones, making sure you sort out the dead which won’t taste good because they rot. They are eaten with boiled and peppered up corn on the cob.

     I can eat several dozen.

     
     
     • on June 11, 2013 at 10:22 am massugu

       I prefer ’em steamed, MD-style.

       
       
       • on June 11, 2013 at 11:28 am M.R.S.

         So many years ago… my folks would go down to the docks in B’more and buy blue crabs right off the boats. Bring back a bushel or two packed in seaweed, cook ’em in a huge pot with spices and beer. . . cover the table with newspapers and pile the cooked crabs in the center. Then help yerself. No silverware needed. but lots of paper napkins.

         
         
     • on June 11, 2013 at 10:35 pm Suhail

       No point in eating as a delicacy. Everything tastes like chicken these days.

       
       

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