Or, you could import bass from the US to eat them, because they love crayfish, especially smallmouth bass.
Of course, you’ll have to import American bass fishermen to control the bass, and to control the bass fisherman you’ll have to import Coors Light.
I kinda already literally wrote that book. The book is called ‘Eating Aliens,’ available on Amazon and in fine bookstores everywhere. More of a food/ecology/hunting narrative than a cookbook per se, but still.
“someone really needs to create an invasive species “guilt-free” cookbook with recipes for Caribbean lionfish, American kudzu, English Japanese knotweed, Australian rabbits and European marbled crayfish.”
Go F yourself, mutant American crayfish! …oh wait.
Some things cannot be justified under any circumstances.
This could also help revive some medieval recipes, as ground crawfish was used to bread meat until it was driven to extinction in many European streams.
Regarding how they taste, this is the Georgia crayfish. It’s been eaten in the states for generations. They are considered too small for most European crayfish dishes but they are great in a traditional southern crayfish boil.
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