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An enormous crayfish (Astacus leptodactylus), Moscow, Russia

In classic French cuisine, écrevisses (crayfish) often appear as an ingredient in a seafood sauce, most famously à la Nantua.

Native species in French rivers, however, are becoming rare because of the takeover in the 19th century by the bigger American crayfish, which were introduced after a disease killed off most of the native ones.

Fish and seafood

Text © Dana Facaros

Image by Lord Mountbatten