Redclaw Crayfish vs. Crawfish

North America vs Down Under Battle Royale

Following is a table comparing various relevant criteria for redclaw crayfish (Cherax quadricarinatus)  vs crawfish (Procambarus clarkii) The comparison illustrates the clear advantages redclaw confers to both existing and future growout farmers. 

Maximum sizeUp to 600 gUp to 70 g
Market size
60-150 g20-50 g
Pond behaviourNeeds hiding places. Non-burrowingBurrows in bottom and dam levees



Tolerant of temperatures ranging from as low as 5 to 32 0C (ideal range 26 to 28 0C).Tolerant of temperatures from as low as 5 to  32 0C (ideal range 25 to 27 0C)
Dissolved oxygen
Tolerant of relatively low dissolved oxygen concentrations Tolerant of relatively low dissolved oxygen concentrations 
Total meat %25 – 30%15 – 20%


Redclaw has an excellent flavour and consistency when properly cooked. Sweet-flavoured flesh. Ideal for soups and bisques, they can also be barbecued, steamed, grilled and pan fried, in and out of the shell.

Crawfish relies on a 13 species mix for dish flavouring. It is generally overcooked (boiled) so meat consistency is lumpy and dry.

Extensive and semi-intensive used for 35 years.

Intensive technology fully developed and validated

Most frequent use rice/crawfish double cropping. Sometimes stocked with juveniles to improve yield. Dedicated semi-intensive used in some US and China farms.

Semi intensive: 3 tonne/yr

Intensive: 15 tonne/yr

Double cropping: Uncertain

Semi intensive: 3-4 tonne/yr


Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top