Called crawfish in the southern United States, the small common crayfish of shallow freshwater environments such as rice fields, estuaries, ponds, lakes, rivers, bayous, or wetlands in southeastern North America is a popular delicacy especially along the Gulf Coast. Freshwater crayfish are crustaceans which resemble small lobsters, with most of the sweet meat in the tail and with red claws almost as large as their bodies. Like lobsters, they are mottled blue-black until they are cooked when they turn bright red. They breed in autumn (US: fall) and the best are those caught from mid-spring to mid-summer under proper growing conditions. They seek out unpolluted lakes and streams. Their presence in a dish may be indicated by Nantua as part of the description.