Invasive spiny-cheek crayfish from the Danube on the plate

The DANUBEcare project team shared fascinating insights in their recent interview for TOP SRBIJA journal, spotlighting the culinary potential of the invasive spiny-cheek crayfish. In the interview, Dr. Maja Paunić from the Faculty of Sciences in Novi Sad described the crayfish meat as having a mild, pleasant, and authentic taste.

Research within the DANUBEcare project revealed its nutritional benefits: the meat is safe for consumption, rich in protein, low in fat, and has a favourable fatty acid profile. Additionally, Dr. Paunić emphasized the innovative use of crayfish shells in creating unique culinary products. For the full article, click HERE

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Reducing the negative impact of invasive crayfish Faxonius limosus in the Danube by smart exploitation of their meat and shells

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The DANUBEcare project is funded by the Science Fund of the Republic of Serbia within the funding scheme PRISMA. GRANT No: #7417

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