Crayfish of Louisiana

The crayfish of Louisiana ( Procambarus clarkii ), is a Crustacé décapode of fresh water, having colors going from the gray-red to the bright red, being able to reach 20 centimetres, with large grips. It is originating in America and, as its name indicates it, is very abundant in Louisiana, where it is an important component of the kitchen Cajun (under the name of crawfish ).

In Europe, where it was introduced deliberately by the man into several countries, it is now regarded as a invasive Espèce, which disturbs the ecosystem of the local species. Indeed, in addition to this species is very aggressive and very robust, it is also carrying a mushroom which decimates indigenous crayfish like the crayfish with white legs.

It is able to live in less clear water or having a stronger salinity than the European species. Moreover, it is able to dig galleries of almost 2 meters to shelter in the event of danger, but also during the winter or in period of reproduction (two layings per annum, to 700 eggs per female), which modifies the ecosystem durably. These practices contribute certainly to give to this crayfish a savor less than that of the local species.

In France, its pullulation is such as, for example in Blayais (in the north of the Gironde) and in all the marshes of the edges of the Garonne, there would be two or three tons of these carnivorous crayfish per hectare, in spite of consumption that make the milans of them black, the will hérons ashy or the Cigogne S (of which they would modify the color of the legs and the end of the wings).

To limit their dissemination, the transport of these crayfish in an alive state is formally interdict in all the territory and fishing is very controlled.

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