What is Crayfish?
Crayfish is a shrimp and lobster-like shellfish that lives in freshwater. Crayfish, whose Latin name is Astacus leptodactylus, is usually found in lakes, rivers and dams. It is common in Turkey, especially in waters such as Lake Eğirdir, Lake Beyşehir, and Lake Manyas.
• Sizes: It varies between 10-15 cm.
Color: It can usually be brown, greenish tones or blue-green tones.
How to Catch Crayfish?
Crayfish fishing is usually done with certain techniques. Here are the main methods:
1. Crayfish Traps
How to Use:
• Bait (fish pieces or chicken meat) is placed in specially designed wire or plastic traps.
Traps are left on the water floor where crayfish live and collected after a certain period of time.
Advantages:
• It provides catching without harming the crayfish.
It offers high efficiency.
2. Nets and Scoops
• How to Use:
• It is caught directly with a net or scoop in shallow waters.
• Mobile crayfish are generally preferred.
• Advantages:
• It is a faster hunting method.
• It is especially suitable for small-scale hunting.
3. Hand Catching
• How to Use:
• Crayfish detected by eye during diving or in shallow water can be collected by hand.
• Advantages:
• It can be done for sport hunting or recreational purposes.
What Should Be Considered While Hunting and Until Cooking?
1. Liveliness Control:
• Crayfish should be kept alive. Dead crayfish deteriorate quickly and can produce toxins, which is a health risk.
2. Compliance with Size Limits:
• Legal catchable sizes are generally over 10 cm. Small individuals should be left.
• Female crayfish with eggs should not be caught.
3. Transportation and Storage:
• Crayfish should be kept in a humid, cool and airy environment.
• They can be kept alive in water for a long time, but excessively cramped environments can harm the crayfish.
4. Hygiene:
• The containers where the crayfish are kept should be clean, and pollution in freshwater sources should be avoided.
5. Fast Processing:
• If possible, crayfish should be cooked shortly after being caught or frozen and stored.
How to Cook Crayfish?
1. Boiling
• How to do it:
• Water is boiled, salt, bay leaf, lemon and garlic are added.
• Crayfish are thrown into water and boiled for 8-10 minutes.
• Result:
• The shells turn red and the meat can be easily removed.
2. Grilling
• How to do it:
• The shells of the crayfish are cleaned, marinated with olive oil, garlic, salt and spices.
• Grilled for 5-10 minutes.
• Result:
• A more intense aroma is obtained.
3. In the Oven
• How to Make:
• Crayfish are placed on a baking tray after being seasoned.
• Cooked at 180°C for 10-15 minutes.
• Result:
• The meat juice is preserved and offers a delicious taste.
4. Pan or Casserole
• How to Make:
• After cleaning the crayfish, they are sautéed in butter with garlic and spices.
• Result:
• A softer and more intense delicious taste is obtained.
Benefits of Crayfish
Crayfish is a delicious and nutritious seafood. Here are some of its benefits:
1. High Protein Content:
• Supports muscle development and provides energy.
2. Low Calories:
• It is low in fat and calorie value, so it is preferred in diets.
3. Omega-3 Source:
• Supports cardiovascular health.
4. Vitamin and Mineral Richness:
• Contains vitamin B12, zinc, selenium and magnesium.
• Strengthens the immune system and supports nervous system health.
5. Antioxidant Properties:
• It helps cell renewal thanks to its natural astaxanthin content.
Conclusion
When caught and processed correctly, crayfish is both a commercially valuable product and a healthy food source.
We provide a detailed analysis of crayfish fishing, processing, export and consumption strategies:
1. Crayfish Market: General Situation
Situation in the World Market
• Main Importers:
• China, Japan, South Korea and European countries (especially France, Spain, Italy).
• Production and Competition:
• Turkey is an important player in the production of the European crayfish species (Astacus leptodactylus). China, on the other hand, produces at lower costs, but Turkey's quality crayfish is preferred in high-end markets.
• Consumption Trends:
• It is served in luxury restaurants in Europe.
• In Asia, consumption is widespread in both luxury restaurants and local markets.
Situation in Turkey
• Production Areas:
• Turkey's freshwater crayfish is caught in areas such as Lake Eğirdir, Lake Beyşehir and Göksu Delta, Keban Dam Lake Kızılırmak Ankara Kırşehir Aksaray.
• Export:
• Europe (especially France, Italy, Spain) and Asia (China, Japan) are the main export markets.
• It is exported as live, frozen and processed.
2. Advantages of Turkey
1. Natural Resources:
• Crayfish caught in Turkey are preferred in terms of taste and quality because they grow in natural environments.
2. Geographical Location:
• Proximity to Europe reduces logistics costs and provides the advantage of freshness.
3. Product Variety:
Both frozen and live crayfish options can be offered.
4. High Quality:
• European customers in particular appreciate the taste and texture of Turkish crayfish.
3. Things to Consider During Crayfish Fishing
Hunting Strategies
1. Compliance with Legal Regulations:
• Crayfish fishing seasons must be followed. They must be caught outside the spawning period.
• Size limits must be taken into account (crayfish under 10 cm should generally be left).
2. Use of Traps:
• Frequent checking of traps both prevents crayfish from being harmed and increases productivity.
3. Environmental Protection:
• The population should be protected with sustainable fishing methods.
Storage Before Cooking
1. Liveliness Should Be Protected:
• Crayfish should be kept in a humid and cool environment.
• If they cannot be kept alive, they should be cooled or frozen immediately.
2. Hygiene:
• It should be ensured that the crayfish come into contact with clean water. Also, the cleanliness of the transportation containers is important.
4. Processing and Cooking of Crayfish
Commercial Processing
1. Frozen Product:
• It can be processed as cleaned and frozen crayfish fillets or whole crayfish.
2. Canned:
• Canned crayfish products are especially popular in the European market.
3. Ready Meal:
• As a value-added product, sauced or marinated crayfish can be offered to restaurants and the retail market.
Cooking Methods
1. Traditional Boiling:
• It can be prepared in a short time by adding salt, lemon and spices.
2. Grill or Oven:
• Crayfish marinated with spices and olive oil are cooked in the oven or on the grill.
3. Casserole Dishes:
• It can be cooked in a casserole with vegetables and sauces.
5. Benefits of Crayfish
1. Nutritional Values:
• Protein: It is an important source for muscle development and cell renewal.
• Low Calories: It can be used in diets.
• Vitamins and Minerals: It has rich content such as B12, iron, magnesium.
2. Antioxidant:
• It contains a natural antioxidant called astaxanthin, which provides an anti-aging effect.
3. Heart Health:
• It lowers cholesterol levels thanks to omega-3 fatty acids.
6. Strategic Recommendations
Target Markets
1. Europe:
• Luxury restaurants and seafood markets can be targeted in countries such as France, Italy and Spain.
2. Asia:
• China and Japan are among the countries where crawfish are consumed as both a luxury and a street food.
Product Diversification
• Processed products (fillet, frozen or sauced crawfish) can provide added value.
• Canned crawfish production allows reaching a wider audience in the European market.
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