Spanish (From Spain) Crawfish Tails

I have used them. They are fine.

Light years better. Only one I will buy if local aren't available. I heard they are same as ours except their season is opposite of ours.

European would be superior to Chinese as the species is closer to the American version. The Norwegian is the closest that there is to the Louisiana version.

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I guess I'm probably the only one here who thinks the Chinese crawfish taste like ditch mud, but they do to me.

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They are small, taste fishy and old like they they weren't cooled right and started spoiling. I would use shrimp in the recipe before going with the Chinese crawfish again.