Delicate Cuisine

Who would have thought that crawdads, otherwise known as crayfish, would be considered delicate cuisine? Not me, shoot we use to catch them back in Kansas in order to use as bait. Mom and I would catch crawdads by turning over rocks along the water’s edge at the local lake, while my more athletic sister and Dad would water ski. I ended up with more than one or two smashed toes in the process but it was still a lot of fun. There’s even a crawdad “season” here in the Northwest running usually from May until the end of October. Supposedly they taste a lot like lobster, which makes sense seeing that they resemble their crustacean cousins by more than just a little bit.  They even have state rules and regulations concerning the catching and possession of crawdads. One state allows a daily limit of 100; another state sets the limit at ten pounds fresh and in the shell. Being that they are for the most part relatively small it would take an awful lot of crawdads to satisfy the appetites at this house. For that matter though, just knowing that crawdads live under rocks in the mud tends to ruin my appetite for the things, but I guess it’s all a matter of “taste”.