Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

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In the United States, crayfish are often called crawfish or crawdaddies and are also known as freshwater shrimp. They look a bit like miniature lobsters. Their only edible meat is in the tail, which is usually snapped off and split open. However, many aficionados feel that the head juices and the fat found between the body and the tail are of equal if not better flavor than the tail meat.