The simple answer- delicious! But if you’re looking for a more detailed answer, keep reading!
What Is Crawfish?
Before we learn what Crawfish tastes like, we should take a look at what Crawfish is. Crawfishs are crustaceans which live on the ocean floor, have long muscular bodies and have a hard protective exoskeleton.
- Crawfishs have ten walking legs where the front two are larger claws. While they can live up to 50 years in the wild yet they are frequently caught long before that.
- Crawfishs are indigenous to almost every ocean in the world and tend to live close to the shore line.
Larger, meatier Crawfishs are mostly found in the Northern hemisphere, specifically in the Atlantic Ocean.
Smaller Crawfishs, which are commonly referred to as scampi, typically come from the southern hemisphere For hundreds of years, Crawfish was a food that was only eaten by peasants.
It was even served in prisons or just used as fertilizer. Oh, how times have changed! It wasn’t until the mid 19th century when Crawfish began to be sought after by the wealthy.
Meatier than fish and with a more smooth and subtle flavor that other seafood, Crawfish was a great “new” dish.
From there, popularity rose. Crawfishs are now considered a delicacy and provide a very lucrative business to those who harvest them.
What Does Crawfish Taste Like?
We have stated rather a lot about crawfish; it’s time we move on to main topic of the day which is what crawfish truly taste like.
Although crawfish are categorized under the exact same team as fish, it does never taste the same as fish.
Most people leap to the verdict that because crab as well as crawfish are comparable in nature then they need to both taste the very same.
This is actually wrong, as crawfish have a stronger preference and also are a lot more weighty.
Crawfish are generally much less difficult and extra subtle contrasted to shrimp, and also the taste can more properly be referred to as a combination of crab and shrimp.
Crawfish has a pleasant taste with a bit of salt and mineral taste. While taste can be tough to describe, one thing that’s most definitely true is that crawfish has a distinct preference.
It likewise crucial to note that raw crawfish tastes a little less salted compared to lobster. Crawfish can be taken apart and also separated right into numerous teams, every one of which have entirely various tastes and also different applications in food preparation.
The claws, legs, tomalley and roe are all components worth discovering when discovering the taste of crawfish.
Each one of these components generally contains a good quantity of meat and also are thought about the desirable parts of the crawfish.
Although several may dispute which is much better, tail meat or claw meat, you can not go wrong with either of them.
Crawfish claws have a fine preference that is pleasant and light. The meat is never chewy; in fact it is extremely smooth.
Considering that they normally aren’t uniform in shape, they are best prepared boiled or steamed. Unlike crawfish claws, the tails have an unique sweet preference, typically more stalky and also challenging compared to crawfish claws.
This density enables numerous food preparation techniques when preparing the crawfish tails. Steaming and also boiling job fantastic, but to obtain the ideal preference of the crawfish tail you can grill, pan sear, broil or bake a crawfish tail.
When it comes to the legs, they may look skinny, but there’s plenty of juicy meat in each leg.
You can get it by just sucking it out. For those of you that do not know what tomalley is, it is that eco-friendly things found inside the crawfish.
It is the crawfish digestion gland, something like the liver, kidney and also pancreas all integrated.
It has rather a solid as well as concentrated taste; it’s likewise smooth, creamy and also can either be eaten alone or included in sauces or soups to include an additional crawfish flavor.
Uses In Food
Crawfish is frequently used in soups, pasta dishes, and most commonly, eaten steamed and paired with butter or sauce. Crawfishs are almost always eaten cooked and are best when they are steamed or boiled while still alive.
If a Crawfish is dead before cooking, it will have a bad fishy smelly and can easily cause illness- only consume Crawfishs that are alive immediately before cooking!
When fully cooked, Crawfishs turn a bright reddish orange, the color which most people envision them to be (they are actually blue!).
Crawfish is a very lean meat and is often served with melted butter to add some much needed fat to the dish.
Flavor Of Crawfish
Crawfish is commonly grouped into the seafood category yet it does not have a strong taste like many fish in this group.
Since Crawfish and crab have a similar appearance, many think they will taste the same. However, Crawfish has a stronger taste and is much meatier.
It is more subtle and less tough than shrimp and is sometimes described as combination of shrimp and crab. Slightly salty, sweet and with a little bit of mineral flavor, the taste of Crawfish is truly unique.
Crawfishs can be taken apart and divided in to several distinct groups, all of which taste differently and have different uses in cooking.
Crawfish claws, legs, tails, tomalley, roe and outer shell are all edible parts which should be explored when considering the flavor of Crawfish.
Crawfish Claws, Legs and Tail
These three parts of the Crawfish can be clustered together as one flavor group. Each of these parts contains a great deal of meat and is thought of as the most desirable parts of the Crawfish.
Many may debate which is better, claw meat or tail meat, but you really cannot loose with either!
- Crawfish claws have a subtle taste that is mild and sweet. The meat is very smooth and not chewy at all. Since Crawfish claws are not uniform in shape (some parts being thicker than others), it is best to prepare them by steaming or boiling.
- Crawfish tails still have that signature, sweet taste but they are more fibrous and tough when compared to Crawfish claws. This thicker texture allows for a wide variety of cooking methods to be useful in preparing Crawfish tails.
While steaming and boiling still work great, you can also grill, pan sear, broil, or bake a Crawfish tail. Crawfish legs are very skinny yet still contain a small piece of succulent meat in each leg.
While you will be hard pressed to find just Crawfish legs on any menu, many enjoy sucking the meat out of the legs when eating a whole Crawfish.
The taste of the Crawfish is still strong and it’s satisfying to get every last bite of Crawfish meat possible!
If you’re wondering what tomalley is, you aren’t alone. Many Crawfish lovers are hesitant to eat the green mass found inside the Crawfish that is the tomalley. It is, in fact, the Crawfish’s digestive gland (kind of like a liver and a pancreas combined).
Those who do enjoy eating Crawfish tomalley describe the taste as very strong and concentrated Crawfish flavor. The creamy, smooth tomalley can be eaten alone, whisked into sauces or added to soups for extra Crawfish flavor.
If you have ever opened up a Crawfish and found a group of bright red eggs, then you happened across a pregnant female Crawfish. Lobster roe can be compared to mild caviar.
It is not as salty or intense as salmon roe but has a delicate mineral taste just like the ocean water.
If the roe inside your Crawfish is still black, that means it has not been thoroughly cooked and should be returned to the oven. Once red, the roe is fully cooked and edible!
Now you may not automatically think of a lobster shell as an edible part of the lobster but think again! Crawfish shells are perfect for making Crawfish stock which you can then use in soups and sauces.
Crawfish shells are boiled with water, onions, carrots and aromatics for several hours.
The Crawfish flavor inside the shell will percolate into the water and make a delicious stock. Just remove the crispy shells before using the stock! By now, you are probably dying to get your hands on a Crawfish to whip up a delicious meal.
With such an indescribable flavor, it really is best to give Crawfish a try yourself! One thing is for sure, it is an amazingly tasty food.
So … what does crawfish preference like?
Though I have actually explained in words as best I can, the only means to know a flavor is to experience it. With any luck this has actually acted as an ample appetizer, nonetheless.
When it comes to me, it’s impossible not to become starving when becoming aware of crawfish! Please your curiosity and delight in a tasty dish with crawfish.
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