• scratanut/Creative Commons Attribution-ShareAlike 2.0 Generic

A tradition of Cajun cooking has emerged deep in the north woods of Wisconsin, spurred by the battle against the rusty crayfish. For years, students from the state university working with the Department of Natural Resources have been hauling countless buckets of rusties from the waters of Sparkling Lake, five hours north of Milwaukee.

Up north they seem to think Orconectes rusticus is good eating. Clearly they’ve never eaten Lousiana mudbugs pulled fresh from the Chicago River.

Incidentally, the Notre Dame biologist who first ID’d them is now one of the foremost authorities on the Asian carp.