These crayfish, caught some time in the early 20th century, were destined for Harry Daniel's fish shop in Manaia, Taranaki. Māori have always eaten crayfish but some Pākehā turned their noses up at it, believing it to be a Māori food. Crayfish were sold ready-boiled to those less concerned with race- and class-based sensibilities, but this led to it being seen as a food for drunkards who were too lazy to cook for themselves. It wasn't until New Zealand crayfish tails were exported to North America in the 1950s that crayfish was transformed into a luxury food.
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