Pescados y Mariscos

Crayfish tail

Crayfish tail
Popularity 10 recipes

Used in multiple popular recipes

Ingredient Information

Name

Crayfish tail

Category

Pescados y Mariscos

Popularity

10 recipes

Status

Inactive

Description

Crayfish tail is the edible and fleshy part located at the rear of the crayfish, a freshwater crustacean highly valued in regional cuisine. This ingredient is known for its delicate flavor and firm texture, making it an excellent choice for preparing dishes such as stews, salads, soups, and paellas.

The crayfish is native to rivers and lakes in Europe, North America, and parts of Asia, although in Hispanic America it is mainly consumed in countries with abundant freshwater bodies. In Hispanic American cuisine, the crayfish tail goes by various names depending on the region, such as crayfish knife, crab tail (in areas where it is confused with other similar crustaceans), or simply crayfish.

Regarding its properties, this meat is low in fat and high in protein, also providing minerals such as zinc, iron, and calcium, which are essential for a balanced diet. Its mild and slightly sweet flavor makes it a highly valued ingredient for those looking to prepare nutritious and tasty recipes.

Nutritional Properties

1.5mg
zinc
0.0g
fiber
360mg
sodium
68mg
calcium
24mcg
folate
0.7mg
iron
259mg
potassium
82
calories
182mg
phosphorus
33mg
magnesium
18g
proteins
110mg
cholesterol
2mg
vitamin c
1.3g
total fats
0.3g
saturated fats
0g
carbohydrates

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