Who cares? Either way I just got in some local crayfish from my fish purveyor. I wish I could tell you my fish purveyor is some old guy in overalls that hand scoops crayfish from the delta, but it’s actually Monterery Fish. I ordered five pounds of them live and once poached and cleaned, you end up with a pound of tail meat. The good thing is I didn’t order them for their tail meat. I wanted them to make Sauce Nantua which is essentially a concentrated crayfish bisque. I’m planning on serving the sauce with poached guinea hen breast. Kind of a French surf & turf.