Crayfish

Crayfish are freshwater crustaceans resembling small lobsters (to which they are related). They are also known as crawfish, crawdads, freshwater lobsters, mountain lobsters, mudbugs, or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea. They breathe through feather-like gills. Some species are found in brooks and streams where fresh water is running, while others thrive in swamps, ditches, and paddy fields. Most crayfish cannot tolerate polluted water, although some species such as Procambarus clarkii are hardy enough to survive in poor water conditions. Some crayfish are kept in freshwater aquariums.

Anatomy

Crayfish are characterized by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, red, or dark brown in color. The head has a sharp snout, and the eyes are on movable stalks. Crayfish are known to have two sets of antennae and a pair of mandibles.

Diet

Crayfish are omnivores, eating a mixed diet of animal and plant material.

Habitat

Crayfish inhabit a range of environments including clean, flowing waters (streams and rivers), brackish waters, and even some polluted waters.

Reproduction

Crayfish reproduce by laying eggs which are then fertilized by a male. The female carries the eggs attached to her swimmerets. Once hatched, the young crayfish will stay with the mother for several weeks.

As Food

Crayfish are eaten worldwide. 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, such as the claw meat, may be eaten.

See Also

• Lobster
• Crustacean
• Aquarium

References

Crayfish Resources
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