"Crayfish" sounds like a seafood meal. No it is a creature as well, but some crayfish can endanger other crayfish. In Great Britain the escape of foreign crayfish imported for food and for farming has endangered the native crayfish. The Fisheries Department of Great Britain has introduced new rules to help control and prevent the further spread of foreign crayfish, but new measures have been necessary to protect the native crayfish.

Until the early 1980's, the native crayfish of Great Britain were widespread throughout the chalk and limestone rivers of England and Wales. Following the introduction of foreign crayfish for farming a number have escaped into the rivers. Other foreign crayfish have been thought to escape from fish markets. Colonies of foreign crayfish are now established in many the rivers and other waters. The bigger, faster growing foreign crayfish can out compete the smaller native species. Some also carry the highly infectious disease 'crayfish plague.' This disease has no effect on humans but can cause disaster for the native crayfish. Foreign crayfish can also damage plant life, fish populations and river banks Once established in the wild they are virtually impossible to eradicate.

Further rules on crayfish have been introduced under the Prohibition of Keeping of Live Fish (crayfish) Order 1996. Follow these rules enable better controls on the keeping of foreign species, especially in those areas of Great Britain where populations of native crayfish still survive. Anyone who farms or holds crayfish must follow the new rules.

1. Make sure that crayfish are held in secure containers at all times. You must not, under any circumstances, let them go or allow them to escape.
2. Return any crayfish unused for human consumption to the supplier or make sure they are dead before you dispose of them. Do not give away or sell live crayfish for farming, restocking, for ponds or as pets.
3. Transfer animals quickly using simular packing when breaking down consignments of crayfish into smaller lots. Never leave the lid off containers or the crayfish will undoubtedly try to escape.
4. Always transfer or re-package crayfish inside a building and never near any natural waters
5. Treat crayfish with care. They are subject to the normal provisions of animal welfare. Do not treat them or their container roughly, or subject them to rapid changes of temperature or environment. Never place containers near radiators. Keep crayfish cool, between 4oC and 10oC, and in suitable secure containers with tightly fitting lids. Keep containers in the dark and quiet to avoid unnecessary stress to the crayfish.
6. Fasten the lids of transport containers with waterproof tape to prevent escape in transit. When transporting crayfish make sure you follow the Welfare of Animals guidelines.
7. Crayfish are normally transported in boxes, packed fairly tightly with suitable natural vegetation to act as padding and to keep them moist. They should not be transported in water as this presents major problems of spillage. Head space above the packing maybe filled with air-filled plastic bags. Ice maybe included in the packing to maintain temperature, but never in the direct contact of crayfish.
8. On arrival at a restaurant, keep crayfish in their transport box until needed in the kitchen. If intended to keep for more than 36 hours, transfer them to a larger secure container with some water in the bottom. Alternatively, keep them in a secure container with drain holes and either cover them with wet newspaper or spray them with water twice a day. If in good condition, the packing vegetation may also be transferred - otherwise obtain similar, fresh material.
9. Ensure that all staff who handle crayfish are aware that releasing them without a licence is a criminal offence. It is a real threat to the vulnerable native species and to the wider aquatic environment.

When these rules are followed it will give the native crayfish of Great Britain a really good chance of survival, and you also will not be breaking the law.

Information was obtained from MAFF - Fisheries Division II Branch 'B' and English Nature