Origin Of Crawfish In Your Crawfish Recipes

Our craving for crawfish cannot be replaced with just anything. That even just talking about it we already awaken our desire to eat it and go back to New Orleans. Well, there is no question with that for all tasty type of dishes already mastered with those people. Everything you have in your mind for your family and friends to eat are all possible with them and have been already cooked by them. It is their expertise shall we say.

That what we called crawfish has many names one of these are crawdads, crayfish and mudbugs. They are raised from Louisiana crawfish farms. They are relatives to lobsters and are freshwater crustaceans. Its nicknames are actually spoken by different side of America. Actually its name comes from the Old French language which means to crawl. The north calls it crayfish while crawdad is heard in central regions and most especially in western.

We all know that they are already tasty and in style when served up with corn on the cob and sausage which just become as being one of the best. We know everything has its own origin and that is what I am unsure of, their true origins are from where? Does this really grow in Louisiana or they just get from somewhere?

We cannot deny the fact that almost 100% of its United States harvest comes from Louisiana crawfish farms. That makes Louisiana a manufacturer of the crayfish of the whole world.

Way back to the year 1750, the Acadians escape from Canada and were taught by the Choctaw Indians who were living in the area to hunt and fish the native wildlife. There was then Acadian cuisine which was shortened to Cajun. It originated to flexible folks who were able to stand depending on the available foods through hunting or it just grow in the bayous.

According to history the marketable crawfish farms started in the late 1800s. In fact, there are two crawfish species that are farmed. These are the red swamp and the white river crayfish.

The two groups are well acclimatized in the wet/dry cycles of the region. The production of Louisianas crayfish farms has big development which is caused by crawfish usual acclimatization to inconsistent water levels, which similar to robust stock of Louisianas fine citizens. The hard ones produces breeding in farms an outstanding endeavor for the changeable Gulf Coast.

They are fondly called mudbugs sometimes because of the result during rainfall that almost in the summer months, crayfish are made by flooding rice fields a place to breed and grow. During springtime the cycle continues with fields re-drained for planting.

In fact, crawdads can stand a drought by digging underground where soil holds moisture. It actually reaches ten feet deep. They live in shallow pools of water that form when they dig in for dry season.

Once someone tells you about aquaculture then he is sure to be talking about crayfish farms. During summer if these crustaceans are not digging, they already spend in open water. They hide from their predators that include other crawdads during molting.

In estimation about 120,000 acres in Louisiana are devoted to farming crawfish. Therefore, we can say that crawfish had a long journey before it reaches to our mouth to give us satisfaction when we are hungry or even not. BOLA TANGKAS