Just to really confuse things, there are fresh-water crawfish (crayfish?) too, and in the US midwest they're often called langostinos. (Hey, cajuns aren't the only ones that can bastardize a language. <g>)

It's one of the few meals where you burn almost as many calories as you consume by the time you've peeled and pried and sucked out the little beasties. But OH SO WORTH IT! ;-)

And for some reason, I'm suddenly in the mood for a good old midwest smelt fry.


>>I *think* 'crayfish' and 'crawfish' are the same thing in the States ?
>>
>>I realised I'm actually more than a bit unclear on this myself. 'Langoustine' is often equated with Dublin Bay prawn (which I don't think IS a prawn). I've also heard that it's the same as Norway Lobster (which is a smaller, spikier version of the U.S. lobster) - but I think that's 'Langouste' and not the same as 'Langoustine' at all.
>>
>>All a bit confusing - but tasting great <g>
>>Regards,
>>Viv
>
>Yeah, I understood Langoustine to be Dublin Bay Prawns, and yes, prawns don't have the arms with pincers on. And cawfish are crayfish as I understand it (like chewin' tobaccy and chawin' tobaccy :-) ) Now why is it the French have akll this lovely fare, and can sell it cheap, while it grows in OUR cool waters and we never see it (well, without paying through the nose)?
>
>I'm going to be drifting off into Homer Simpson food drools all afternoon now!
>
>:-)
>
>Terry