Crayfish is safe to eat as long as the crayfish is cooked.
Raw Crayfish is not safe to eat as it can cause lungworm disease if not cooked due to parasites it can contain.
As long as you cook the crayfish before eating it then it's safe for human consumption.
The tiny morsel of edible meat that a crawfish produces is located in its tail.
When you're attending a crawfish boil or eating a pile of mudbugs at a restaurant, many people just pinch off the tail, squeeze out the meat, and eat it, leaving the crawfish head behind.
The taste of crawfish is sweet, and it has a firm texture.
The actual flavor of the meat is something of a cross between shrimp and crab.
Crayfish are freshwater crustaceans resembling small lobsters. In some locations, they are also known as crawfish, craydids, crawdaddies, crawdads, freshwater lobsters, mountain lobsters, rock lobsters, mudbugs, or yabbies. Taxonomically, they are members of the superfamilies Astacoidea and Parastacoidea.
Crawfish, crayfish, and crawdads are the same animal.
Louisianans most often say crawfish, whereas Northerners are more likely to say crayfish.
People from the West Coast or Arkansas, Oklahoma, and Kansas often use the term crawdad.
In the Mississippi Delta, they call them mud bugs.
Lobsters, crayfish and rock lobsters are all aquatic arthropods.
Their external skeleton and segmented body classifies them into the group of crustaceans.
Despite the fact they have very similar appearances, lobsters, rock lobsters and crayfish do not belong to the same family.