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ouassou

The Ouassou is in fact the name of two slices of crayfish from the macrobrachium family. The ecrevisse is a kind of small miniature lobster, not very caloric, but in addition, it is rich in protein. Beware of its fairly high cholesterol content, but their concentration of fatty acids helps to counterbalance this element. Discover the recipes based on healthy crayfish, the nutrient values of the crayfish, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
60 Cal
Lipids
0.1 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
-1 G
Protein
14.9 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to choose the uassous ?
When you buy outbursts, look for fresh crustaceans with a hard shell and a bright color. Oustous must have clear eyes and solid antennas. Avoid Uassous which have soft parts, which are flabbies or which have an unpleasant odor. It is also recommended to choose outrageous size for uniform cooking. Oustous are often used in the recipes for West Indian and Caribbean dishes.
How to keep the ouassous ?
Oustous are freshwater crustaceans that must be kept alive until they consume to guarantee their freshness. Place them in a plastic net bag or in an airtight container with a little fresh water and keep them in the refrigerator. Oustous should be stored in the vegetable trap in your refrigerator and not in the door, where the temperature is more unstable. Use them within 1 to 2 days depending on the purchase.
How to cook ouassous ?
Clean the Uassous under cold water. In a pan, melt a knob of butter and add chopped garlic. Add the Uassous to the pan and jump them for 2 to 3 minutes until they become pink. Add the chopped fresh parsley, salt and pepper according to your taste. Serve hot and taste with lemon quarters and baguette.
What are the varieties of the ouassous ?
The common ouassou (macrobrachium rosenbergii), which is a common species in the fresh waters of the tropical regions of Asia. The giant Ouassou (Macrobrachium carcinus), which is a common species in the fresh waters of the tropical regions of Central and South America.

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Index of Ingredients