Is it crayfish or lobster in Kaikoura, New Zealand?

Crayfish and whitebait fritters, and a half crayfish at Kaikoura Seafood BBQ. Fritters are served as a sandwich or on top of rice with salad. (Sheryl Jean)

This post is a homage to the people of Kaikoura, which suffered a 7.5-magnitude earthquake about two weeks after my visit. I was writing this blog post in the wee hours of the morning  the earthquake and tsunami occurred.

The little beach town of Kaikoura is known for whale watching, swimming with dolphins and fur seals, but it’s also the crayfish capital of New Zealand.

Kaikoura means “eat crayfish” in the native Maori language. However, these crayfish aren’t the small critters you find in New Orleans, but what Americans call lobster.

New Zealand salt-water crayfish is a spiny rock lobster. It has a sweeter, more subtle flavor.

Drive or walk down Kaikoura’s Beach Road to nearly the end and you’ll see a road-side trailer called Kaikoura Seafood BBQ. Stop!

The snow-capped mountains descend straight to the South Pacific Ocean in Kaikoura.

You’ll find crayfish sizzling on the grill as well as fritters (like pancakes) filled with crayfish, whitebait (another local delicacy) or other ingredients. It cost $15US for a half crayfish to $27US for a whole one, but prices elsewhere can be twice as much.

Sit to eat at a table facing spectacular powdered sugar-coated mountains descending straight to the South Pacific Ocean.

Another road-side trailer option is Nins Bin, about 12 miles north of Kaikoura on State Highway 1.

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