The frazzled fellows had elevated blood levels of the stress hormone corticosterone, which softened the little guys’ pain ...

Wondering how a crawfish tastes different from a lobster, or why they're often cooked differently? Find out as we cover the ...

Tests have already ruled out pollution and white spot syndrome virus, as well as crayfish plague. People are being urged to ...

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...

Delicious rock crayfish benefit from native foraged pepperberry as well as samphire, a succulent plant with a crisp, salty taste. The remote and natural environment in Tasmania is home to some of ...

It comes from deer that roam happily in their clean green pastures in Hawke’s Bay. And the crayfish that freely wander our sea floors would have some cooks arguing its flesh is not meat.

Your complete guide to preparing and enjoying crawfish (aka crayfish, crawdads)—plus tips for buying and storing the popular ...

Crayfish with new potatoes and a chive butter sauce is surprisingly light and will partner well with the bubbles you have just opened. Finish with crisp, flaky Eccles cakes topped with buffalo ...

Add the vegetables and sauté briskly until starting to caramelise. Add the crayfish shells and stir until any liquid evaporates off and they turn a deep red. Pour over the white wine and leave to ...

They are known as crayfish if you're in Canada. Crawfish or crawdads in the U.S. Yabbies in Australia. Whatever you call them, the lobster-like freshwater crustaceans may be closer than you think.

Add garlic and sauté until fragrant but not colored, about 30 seconds. Add butter, shrimp and crawfish tails, if using. Cook just until pink. Pour in the sauce, stir to coat, then add noodles and ...