Crayfish

• Used in traditional Cajun and Creole dishes like crawfish étouffée, where they are simmered in a rich, spiced sauce and served over rice.
• Boiled with seasonings, corn, potatoes, and sausage in a classic Southern-style crawfish boil, perfect for gatherings and celebrations.
• Incorporated into seafood bisques and chowders, adding a sweet and briny depth of flavor to creamy soups.
• Used as a topping for pasta dishes, such as crawfish Alfredo, where their tender meat complements creamy sauces.
• Added to salads or served cold in seafood platters for a refreshing and flavorful appetizer.
• Stuffed into pastries or empanadas for a unique twist on savory hand pies, combining their delicate flavor with spices and vegetables.

• Crayfish are a rich source of lean protein, making them a great option for muscle building and overall nutrition.
• They contain essential vitamins and minerals like B vitamins, selenium, and zinc, which support energy metabolism and immune health.
• Crayfish are low in fat and calories, making them a popular choice for weight-conscious diets.
• Their mild, slightly sweet flavor pairs well with a variety of spices and sauces, making them versatile in recipes like soups, stews, and pasta dishes.
• Crayfish are often used in seafood boils and Cajun cuisine, adding a unique texture and flavor to dishes.
• They are a good source of omega-3 fatty acids, which are beneficial for heart and brain health.

Fresh crayfish should be stored in the refrigerator and kept alive until ready to cook. Place them in a breathable container or a cooler with damp towels to maintain moisture. If cooked, store crayfish in an airtight container in the refrigerator for up to 2-3 days. For longer storage, cooked crayfish can be frozen in a sealed bag or container for up to 2 months. Avoid freezing live crayfish, as this will affect their texture and flavor.