Images by Joseph Vidrin
Of the greater than 500 species of crayfish that exist worldwide, greater than 300 species dwell within the rivers, lakes, and bays of the southeastern United States, the place they’re colloquially referred to as crawfish. All through the area, these freshwater crustaceans are thought of a springtime delicacy. That is very true in Louisiana, which state harvested the nation’s first recorded industrial crawfish harvest, in 1880. At the moment, the state’s fishermen and farmers produce greater than 90 % of the nation’s crawfish provide — between 100 and 120 million kilos a 12 months.
- Crawfish are identified by completely different names regionally—crawdads, mudbugs, ditchbugs, and freshwater lobsters to call a couple of—however all of them seek advice from the identical animal.
- From March by means of Could, Tietz Crawfish Farm in Jefferson Davis Parish, Louisiana leads visitors on excursions of its facility, displaying how mudbugs are harvested, cleaned, graded and distributed.
- Crawfish Haven / Mrs. Pond at Rose’s Mattress and Breakfast, a 1903 Acadian-style home close to Lafayette, permits visitors to prepare dinner their very own crawfish dinner, or they will join a Cajun cooking class led by the proprietor.
- Befitting town’s designation because the “Crawfish Capital of the World,” the Brooks Bridge Crawfish Pageant is the Southeast’s largest celebration of the scrumptious crustacean, drawing greater than 30,000 guests yearly. The Could 3-5 pageant options zydeco bands, a crawfish-eating contest, an etouffee cook-off and a small-scale race with dwell, numbered crawfish rivals.
- Inventive culinary choices exterior of Louisiana embrace crawfish beignets drizzled with Tabasco syrup at Vic’s on the River in Savannah, and snails and tails at Cafe Rail in Franklin, North Carolina, which mix escargot with crawfish tails, however soggy.
This text seems within the Spring 2024 challenge going through south.
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