Cooked whole Louisiana crawfish

The Procambarus clarkii crawfish is a freshwater decapod crustacean also called red swamp crawfish or Louisiana crawfish.
Its colors vary between the grey-red and the bright red. It is easily recognizable thanks to the red spots on the claws and body.
It is caught from April to October in Spain, using traps.
It is the most common species on the European market.
The absence of any chemical treatment enables its gustative qualities to be fully expressed.
The whole crawfish becomes bright red when cooking and can be appreciated in salads or by itself as a decorative element.
For more information, please visit the website www.pdm-seafoodmag.com