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Crayfish

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Encyclopedia Britannica
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crayfish, also called crawfish or crawdad, any of numerous crustaceans (order Decapoda, lum Arthropoda) constituting the families Astacidae (Northern Hemisre), Parastacidae, and Austroastracidae (Southern Hemisre). They are closely related to the lobster. Over half of the more than 500 species occur in North America. Nearly all live in fresh water, although a few species occur in brackish water or salt water.

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Crayfish are characterized by a joined head and thorax, or midsection, and a segmented body, which is sandy yellow, green, red, or dark brown in colour. The head has a sharp snout, and the compound eyes are on movable stalks. The exoskeleton, or body covering, is thin but tough. The front pair of the five pairs of legs have large, powerful pincers (chelae). There are five pairs of smaller appendages on the abdomen, used mostly for swimming and circulating water for respiration.

The Editors of Encyclopaedia BritannicaThis article was most recently revised and updated by Adam Augustyn.

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echinoderm crustacean mollusk invertebrate
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Bivalve mollusks, including oysters, mussels, scallops, and clams, rank among the most commercially important shellfish throughout the world. Certain gastropod mollusks, such as abalone, whelk, and conch, are also marketed. The main crustacean forms caught and eaten are the shrimp and prawns of the genera Crangon and Palaemon off the coast of Europe and the genus Penaeus in the coastal waters from North Carolina to Mexico. The American lobster, the Norway lobster (also called Dublin Bay prawn), and the South African rock lobster are highly valued, as are the king crab and the Dungeness crab and its related species. Among echinoderms, sea urchins and sea cucumber (trepang, or bêche-de-mer) are locally popular. There is considerable confusion over the nomenclature of shellfish, compounded by the restaurateur’s tendency to name his offerings based on size rather than species.

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