You do not have access to www. The site owner may have set restrictions that prevent you from accessing the site. Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish bear meat edible edible.

In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favorite is to suck the head of the crayfish, as seasoning and flavor can collect in the fat of the boiled interior. Australia is home to genus Cherax which is distinct from European, Asian and North and South American species. The culinary popularity of crayfish swept across mainland China in the late 1990s.

Crayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles. Crayfish and fried eggs are the historically common garnish for chicken Marengo, although they are often omitted today. An invasive species, the Marbled crayfish are eaten in Madagascar. The Mexican crayfish locally named acocil was a very important nutrition source of the ancient Mexican Aztec culture.

Other regional names for crayfish are chacales, chacalines and langostinos. Crayfish are usually smoked, and occasionally sun-dried, and they form an indispensable food item in the diet of the people of the entire southern states in particular and Nigeria as a whole. It is a core of Nigerian cooking. Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called kräftskiva, during the fishing season in August. Nowadays they remain as a seasonal delicacy, usually stewed in tomato sauce, although fishing the native crayfish is strictly forbidden since the species is nearly extinct.