An Ardennes would tell you that crayfish don’t always go backwards except when it’s going to rain. We have been eating these crayfish for a long time, ours, there are about fifteen species out of the 600 listed in the world. They are becoming rare. More pollution, less rivers and banks to shelter them and especially the appearance of the much larger, carnivorous American crayfish which were brought in the 1970s by aquatic life enthusiasts who released them into our rivers. where they enjoyed themselves so much that they became too numerous, reducing bio diversity and killing our crayfish. A major problem that we will have to solve very quickly if we don’t want to see the crayfish disappear that our ancestors loved to taste in the pan. They are found thanks to certain fish farmers who breed them.
Flavor side:
They are delicious in Bisque of course, but also in a salad, with chicken dumplings, with lentils, or even flambéed.
On the health side:
200g of crayfish cover 100% of vitamin B12 requirements and 80% of selenium requirements. They are sources of phosphorus and iron, and their fatty acids help fight cholesterol. Cooking involves good ingredients like crayfish, but above all it’s a lot of heart.