In the summer months from June to August, these crayfish are caught in lakes and rivers in China, using traps. The crayfish are delivered daily, live, to the processor, where they are cooked and peeled and the digestive tract is removed. They are also supplied ‘à la nage’, frozen whole in brine.
- Scientific name: Procambarus clarkii
- Origin: China
- Flavour: sweet
- Characteristics: dark red hard carapace, orange meat
- Availability: seasonal fishing, available all year round