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écrevisse

crayfish

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 as the bigger American crayfish, introduced in the 19th century after a disease killed off most of the native ones, has taken over.

Fish and seafood

Text © Dana Facaros

Image by Lord Mountbatten