We in Australia are lucky to have an abundance of crayfish (usually called lobsters here) in the sea surrounding our continent, and they are big dollar earners for our country, being exported overseas, mostly from Western Australia. Most states have their own local species, which can be identified by shell markings. Some have a very rough, spiky outer shell and when cooked are a very bright red. Others, like the ones that come from the areas around New South Wales, are smoother, and paler when cooked.
When selecting your crayfish (or lobster, whichever you like), remember that size for size, the female of the species has much more meat than the male, so it is heavier and the flesh is sweeter too (only natural, being a female-now, now boys!). To tell a female? Well, look on the underside of the tail; you will notice that the females'fins are longer than those of the males, and touch each other. Also, the back legs have a little "finger and thumb" with which the female places her eggs in crevices and under rocks and seaweed.
Have you ever heard that yarn about the kids buying chocolate boys and girls (in my time they were about a penny each) and little Eva saying: "Mummy, I want a boy chocolate, because you get a bit extra."
In the crayfish line, the female has it!
Fish selectionAtlantic Salmon
Shellfish selectionBalmain bugs