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 size||Up to 600 g||Up to 70 g|
|Market size |
|60-150 g||20-50 g|
|Pond behaviour||Needs hiding places. Non-burrowing||Burrows 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