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Crayfish are eaten all over the world. Like other edible crustaceans, only a small portion of the body of a crayfish is edible. In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served. At crayfish boils or other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten. Claws of larger boiled specimens are often pulled apart to access the meat inside. Another favourite is to suck the head of the crayfish, as seasoning and flavour can collect in the fat of the boiled interior. A common myth is that a crayfish with a straight tail died before it was boiled and is not safe to eat. In reality, crayfish that died before boiling can have curled tails as well as straight, as can those that were alive, and may very well be fine to eat. Boiled crayfish which died before boiling are safe to eat if they were kept chilled before boiling and were not dead for a long time. (This does not mean that a sack of crayfish that are all dead should be boiled.) A much better test than the straight tail as to the edibility of any crayfish is the tail meat itself; if it is mushy, it is usually an indication that it should be avoided.〔(【引用サイトリンク】title=Scientist More Interested in Research than Crawfish Boils )〕 Like all crustaceans, crayfish are not kosher because they are aquatic animals that do not have both fins and scales.〔(【引用サイトリンク】title=Kosher defined )〕 They are therefore not eaten by observant Jews. During the middle ages in Scandinavia, "crayfish were counted among the insects, and that sort of animal nobody would put away in the mouth". ==Australia== Australia is home to genus ''Cherax'' which is distinct from European, Asian and North American species. Two of the Australian edible crayfish are the common yabby (''C. destructor'') and the red claw (''C. quadricarinatus''). The common yabby is closest in size to the North American species, but is not considered to be commercially viable outside Australia because of its relatively slow growth and small size. The "red claw" crayfish are twice the size of North American crayfish and they contain 30% edible "meat" compared to 15% for ''P. clarkii''. Other Australian species are fairly rare and thus usually are not used for food. Their slow growth generally makes them inefficient for aquaculture. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Crayfish as food」の詳細全文を読む スポンサード リンク
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