Yabbi

The interesting name yabbi hides Australian river cancer, which is most common in Australia, in particular in Victoria, Queensland, New South Wales and the Northern Territory. It is noteworthy that today in many parts of the world there are even special farms that breed these crayfish for culinary purposes.

As a rule, yabbi reach a length of up to 20 centimeters with a maximum weight of 350 grams, however, they have a marketable appearance even at 40-100 grams. Yabbi cancer is a typical resident of muddy water bodies in which the current is quite slow - canals, ponds, lakes, large puddles and swamps. The burrows of these crayfish sometimes reach five meters in length, due to the need for yabbies to burrow into moist soil, waiting for a drought in it for several months.

In Germany, yabbi is called a "destroyer, " which is associated with the ongoing burrowing activities of cancer. Currently, along with the species Cherax, qucidricarinatus yabbi is among the group of the most popular river crayfish in aquarium science.

In recent years, yabbies have increasingly avoided the fate of getting into the kitchen - they appear on sale on pet shop windows. Its distinctive feature is its impressive navy blue colour and large pincers, thanks to which the yabbi gets its name. Often they are characterized by a blue color with red joints. In addition, purely blue individuals are often found. It is worth noting that there are other color variations of yabbi - black, orange, greenish-blue.

For culinary purposes, yabbi crayfish are used in a similar way to other species of these arthropods - they are mainly boiled. By the way, in addition to water as the basis for broth, some chefs use salted milk, beer, white wine with spices, kvass and even pickle from cucumbers.

Cutting ready-made crayfish, it is best to boil the yabbi in boiling water first again - this way the meat will be much easier to separate from the shell. In general, white boiled yabbi meat is a little sweet to taste, juicy and with a delicate aroma. The most nutritious parts of yabbi are considered the abdomen and claws of cancer.

They can be served ready-made either hot or cold (cold). By the way, eating yabbi, like other river crayfish, is customary, cutting them with your hands, however, but in some establishments they often offer special cutlery for this purpose.

All river crayfish are distinguished not only by high taste, but also by health benefits. Yabbi meat contains a considerable amount of protein with a minimum of fat. In addition, the meat of these arthropods is an easily digestible product, so it can be safely used in dietary and therapeutic nutrition.