Metals in Crawfish

Abstract

Much of the information in the first nine sections of this chapter was derived and condensed from the Louisiana Crawfish Production Manual (McClain et al, 2007). The harvesting of crawfish (or crayfish) for human consumption has become an important industry in several areas throughout the world. In the United States, crawfish are common in Louisiana (located in the southern United States on the Gulf of Mexico) and throughout the southeastern states. Crawfish (McClain, 2005) are well suited for habitats that have seasonal flooding and drying, especially when the dry periods occur in the summer and fall. Periods of flooding allow the crawfish to feed, grow and mature. Dry periods help aeration of sediments, reduce the abundance of predators and allow for establishment of vegetation, which serves as cover and food resources when flooded. Crawfish are common in parts of northeastern Mexico, can be found extensively in southeastern Asia and are grown commercially in China. In the 1970s, crawfish were introduced into Portugal and Spain and thrived in the rivers and estuaries to the extent that commercial harvesting now contributes significantly to the food supply in these regions (Alcorlo et al, 2006) (Maranhao et al, 1999). In Louisiana there are numerous varieties of crawfish but the two dominant species are the red swamp crawfish (Procamburas clarkii) and the white river crawfish (Procamburas zonangulas). Both species dominate harvests in natural habitats and on crawfish farms, therefore, unless otherwise noted these two species are the species of crawfish to which the authors refer.