Crayfish

Crayfish is a freshwater crustacean highly valued in gastronomy for its delicate flavor and juicy texture. This small shellfish is found mainly in rivers, streams, and freshwater lagoons, where it lives among rocks and submerged vegetation.

Its origin is primarily European, especially in areas of countries like Spain, France, and Germany, although it is also found in various regions of Latin America.

In cooking, crayfish is a versatile ingredient that can be prepared boiled, steamed, in stews, soups, or rice dishes, adding an intense and characteristic flavor to meals. Furthermore, it is a good source of protein, low in fat, and provides minerals such as calcium, phosphorus, and zinc.

In different Spanish-speaking countries, crayfish is also known by various names, among them: freshwater prawn, river shrimp, freshwater crab, and even chacuaco in certain regions. These synonyms may vary by locality, but they always refer to this delicious crustacean.