Seville-based processor Alfocan, the only European firm specialized in crawfish, experienced year-on-year sales growth since 2012 due to a high amount of crawfish exported abroad.
The firm processes 2,500 metric tons of crawfish a year, of which 90 percent is exported, and just 10 percent sold in Spain, mainly in the northern part of the country.
The main importers of the crustacean are France, Benelux countries, Scandinavian countries and the United States, Nicolas Roux, executive assistant at Alfocan, told IntraFish.
“In France it is very popular to eat crawfish ‘a la nage’ style, with a white wine and onion sauce, while in Scandinavia they like to eat it cold and with a dill sauce, and in the United States, especially in Louisiana, crawfish is traditionally eaten in the ‘cajun style’ with hot chilli flavor,” he said.
European
