Crayfish, crawfish, or crawdads – members of the superfamilies Astacoidea and Parastacoidea – 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.

Food features:The body of a decapod crustacean, such as a crab, lobster, or prawn, is made up of nineteen 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.

Place of origin:There are three families of crayfish, two in the northern hemisphere and one in the southern hemisphere.

Nutrition:

Dietotherapy function: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 may be eaten.