Crayfish

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About Crayfish
Any of various freshwater crustaceans that resemble tiny lobsters, complete with claws. Crayfish can be prepared in most manners appropriate for lobster and, like lobster, turn bright red when cooked. They're usually eaten with the fingers, and the sweet, succulent meat must be picked or sucked out of the tiny shells. Crayfish are common in rivers, streams and lakes, and often conceal themselves under rocks, weed beds or log. This rather plain, gray-green crayfish is characterized by a pale central zone along the middle of the carapace and abdomen. The pincers are orange- tipped, and in mature males are uniquely tinged with purple. The rostrum is without lateral notches or spines near its tip. The latter species does not have a pale zone along the middle of the carapace and abdomen, and the rostrum has lateral notches or spines near its tip. This powerfully built crayfish is usually olive-tan or reddish brown, without prominent spots or blotches. A narrow blackish band is present at the junction of the carapace and abdomen. They are an important food for many other animals and have long been popular as fish bait. Most crayfish look pretty much alike, but closer study reveals that the species differ greatly in size, color and the proportional development of various body parts. These differences are in turn related to the diversity of habits that crayfish have adopted to find food, reproduce their kind and avoid being eaten by predators such as fish and birds.

Crayfish Nutrition

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