crawfish
They go by many names: crawfish, crayfish, crawdads, or the ever-charming mudbugs—depending on where you are and how many pints have been had. They might not be the first thing that springs to mind when you think of North Carolina wildlife, but make no mistake: these little freshwater crustaceans are delicious.
While Louisiana has practically enshrined them in its cultural DNA—with parades, festivals, and entire cuisines built around them—North Carolina takes a more relaxed approach. The state is home to several native species, including the White River crayfish and the Appalachian brook crayfish. These miniature freshwater lobsters prefer clean, slow-moving water—the sort of place you might paddle in on a hot summer’s day, provided you don’t mind the occasional pincer waving your way.
When it comes to the table, North Carolinians are far more likely to fire up the smoker for pork barbecue than gather around a crawfish boil. But thanks to the South’s ever-blending culinary cultures, it’s not unheard of to stumble upon a pot of spicy, buttery crawfish at a seaside shack or neighborhood cookout. Just don’t expect anything on the scale of New Orleans—here, it’s less a way of life and more a cheeky nod to one.
They are enjoyed in Sweeden. There, they have kräftskiva, a crayfish party. This is a festive gathering, typically held outdoors, that celebrates the end of summer with the consumption of boiled, dill-flavored crayfish, Akvavit.
Crawfish are sweet and succulent, with tender tail meat that has a naturally delicate, slightly sweet flavor reminiscent of lobster or prawn. They are mildly briny—less salty than marine shellfish but still savory—and they take on flavors beautifully. Whether cooked in spices, butter, garlic, or Cajun seasoning, they are perfect for boils, stews, or sautéed preparations. When cooked right, they are rich and buttery, and their firm yet tender texture makes them equally suited to soups, étouffées, pasta dishes, or simply eaten straight from the shell. For the adventurous, the head fat, or “tomalley,” offers a deep, rich umami punch that is an acquired taste but beloved in Cajun cuisine.
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ways to cook it
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Drinks pairings
When it comes to pairing drinks with fish, balance is key—and with its firm texture and mild, buttery flavor, Cobia offers a perfect canvas for a variety of beverages. Pinot Noir, with its light body, soft tannins, and notes of red cherry and subtle earthiness, is an excellent red option that won’t overpower the delicacy of the fish. It’s particularly good when Cobia is roasted or served with earthy vegetables.
On the white side, a dry, unoaked Sauvignon Blanc is a classic choice. Its zesty acidity, citrus, and herbal notes brighten the dish and cut through any richness, especially if the Cobia is grilled with herbs or lemon. Pinot Grigio also makes a smart match—its clean, crisp profile and notes of green apple and pear let the flavors of the fish shine through without competing.
For grilled or baked Cobia, especially when seasoned simply or with Mediterranean flavors, a crisp white wine like Sauvignon Blanc or a Chablis-style Chardonnay (unoaked or lightly oaked) works beautifully. The fresh acidity and mineral backbone of these wines enhance the fish’s natural sweetness and stand up to char or citrus marinades. If you’re in the mood for something a little more indulgent, try a glass of Vermentino, Albariño, or a white Rioja—wines that bring aromatic complexity and a touch of salinity, making them ideal for seafood. For a twist, a cold dry vermouth spritz or a light white vermouth on the rocks can be an elegant aperitif to sip alongside baked Cobia dishes.
Non-alcoholic options also shine with Cobia. Sparkling water with a twist of lemon or lime keeps the palate bright, while a lightly sweet iced tea or citrus-infused sparkling water complements the fish’s subtle richness. Cucumber-mint spritzers or ginger beer offer refreshing, slightly spicy contrasts that pair beautifully with grilled or roasted preparations.
Cocktail lovers can experiment with drinks that highlight freshness and acidity. A classic Gin and Tonic with a sprig of rosemary or a citrus-forward Margarita elevates grilled Cobia, while a light Vodka Collins or a Lemon Basil Fizz keeps the pairing bright and balanced. The key is to match the fish’s subtle sweetness with fresh, zesty, and aromatic notes—whether you choose alcoholic or non-alcoholic options—so every bite and sip complements the other.