Shellfish, Crayfish
From gumbo to etouffee, crayfish (most well known as crawfish or crawdads) have a special place in southern cooking.
Resembling tiny lobsters, crayfish are variety of fresh water crustacean and range from 3 to 6 inches long and between 2 and 8 ounces.
In addition to taking a place at the table in many of the southern parts of the United States - particularly Louisiana and Mississippi - they're also very popular in France, New Zealand, and Scandinavia.
Crayfish is an excellent source of vitamin B12, protein and selenium.
Crayfish (U.S.) is an Ocean's Alive "Eco-Best".
Estimated Glycemic Load: 0
The Benefits
- Special diets: Autoimmune Paleo Diet, Candida Diet, Diabetic, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Carb Diet, Low FODMAP Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Pescetarian Diet, Primal Diet, Thyroid Diet, Whole Food
- Excellent Source of: Protein, Selenium, VitaminB12, EPA DHA Omega-3, Phosphorous
- Good Source of: Copper
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Pseudograins, No Coconut, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts, Low Carbohydrate, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Related Nutrients
Selecting and Storing
Look for fresh crayfish that are shiny and smell fresh. Avoid crayfish with any ammonia smell or off odor. Crayfish can be prepared using the same methods as you would for lobster and like their sea-faring cousin turn bright red when cooked.
