I thought it was crayfish?
Though crayfish, crawdads and crawfish all bring
up a load of images for each at Google....
On 8/10/06, Marc James Small
<<mailto:msmall@xxxxxxxxxxxx>msmall@xxxxxxxxxxxx> wrote:
At 08:41 PM 8/10/06 -0500, Jeffery Smith wrote:
>My invertebrate zoology professor at San Diego State studied abalone for his
>dissertation research. He told me they tasted like cardboard. Is the thing
>so muscular you have to pound it like a round steak to make it chewable? If
>so, I'll stick with oysters and crawfish.
>
Jeffery
Abalone pounded like hell ends up cooking to a pont where it simply melts
in your mouth, It is grand stuff, but it does require tederizing before it
is cooked -- some marinade it in a heavy acid-based sauce such as lemon or
lime.
And, as we have discussed before, those little lobster-like crusteceans are
"crawdads" and not "crawfish". They are not fish at all, though I
recongize that those of you in the more Cajun parts of the US might be able
to confuse ANY animal living in the water with true fish. To you guys, I
suppose mudpuppies are "mudfish" or the like.
I grew up eating crawdads but much more simply than you guys do. A boiling
pot of water, with salt and a bit of lemon. Coiok them until they turn
red, just like lobster. Make a drawn-butter sauce and split the tails and
scavange the headmeat, and away you go. I've had some magnificent crawdad
Etouffe (sp) in New Orleans which was worth twice what I was charged, but
simple crawdads with a side of cornbread will keep this lad happy for the
evening. And some spoonbread would work as well.
Marc
<mailto:msmall@xxxxxxxxxxxx>msmall@xxxxxxxxxxxx
Cha robh bàs fir gun ghràs fir!
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