January 26, 2021 by CC Staff

Debunking 3 Common Crawfish Myths – Our Customer’s Guide

Crawfish are small crustaceans that grow to around three to four inches long. They are often confused with lobsters because of their similar appearance. These shellfish also come in different names, like crayfish, freshwater lobsters, and crawdads. They can also be boiled, grilled with spices, or cooked as stews.

While crawfish are delicious and nutritious, many avoid eating them because of the misconceptions surrounding them. The truth is that they are extremely good for your overall health. Here are some common debunked myths to ensure you and your loved ones can enjoy them for your next meal:

  • Straight tails mean they were dead before cooking

If you tried eating at a crawfish restaurant, you might have noticed that some cooked crawfish have straight tails, while others have curled tails. Most diners believe that those with straight tails were dead before they were cooked, meaning not fresh. This is a misconception because they are not necessarily spoiled. For instance, crowded conditions in the boiling pot can sometimes prevent the tail of a live crawfish from curling, leading to a straight tail. 

To ensure the crawfish is fresh and safe to eat, follow recommended food safety guidelines. When cooking, reach the suggested internal temperature of 145 degrees. You can also tell your crawfish is cooked correctly when its color turns red, and its flesh becomes pearly opaque. 

As for proper storage, refrigerate or freeze leftovers within one or two hours of serving (if temperatures are above 90 degrees). Leftovers can be stored in the refrigerator for three to four days, while frozen ones can be kept for at least three months. 

  • They are high in fat and cholesterol

Contrary to popular belief, crawfish are low in fat, saturated fat, and trans fat. Three ounces of cooked crawfish actually contain 116 milligrams of cholesterol. 

When eating crawfish, you may have noticed a bright yellow to orange part squeezed from the heads and sticking to the tail meat. It is believed to be fat, but in reality, it is the hepatopancreas, an organ that functions as the liver.

  • They are bad for your heart

You may be worried that eating crawfish can ruin your heart-healthy diet. However, as mentioned above, crawfish are low in fat, saturated fat, trans fat, and calories. They are also high in minerals and proteins, making them an excellent addition to your diet, even if you are concerned about your calories, fat, or cholesterol. 

Many seafood lovers are unaware that crawfish fat is mostly unsaturated. It is also healthy because it contains a high amount of omega-3 fatty acids, which can reduce the risk of stroke and heart disease. However, be careful when preparing crawfish because creamy sauces may be high in calories and fat, making your overall eating experience unhealthy. 

Conclusion

Whether you are a seafood lover or not, adding crawfish to your diet will not only make your tummy and taste buds happy but also keep you healthy. Remember the myths listed above and the truth behind them, so you don’t have to stay afraid of exploring different crawfish dishes. Now that you know more about crawfish’s nutritional facts, use this as an opportunity to try out various crawfish places like ours!

Taste the best crawfish in Houston by ordering from Crawfish Cafe. We take pride in offering crawfish in nine different flavors and other seafood, including gulf blue crabs, littleneck clams, black mussels, and more. Contact us to place your order!

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