Oron crayfish is a variety of crayfish that is highly prized in Nigeria, particularly in the southeastern and southern regions. It is named after Oron, a town in Akwa Ibom State, Nigeria, where it is commonly harvested and sold. Oron crayfish is known for its distinctively rich flavor and aroma, which is often attributed to the unique environmental conditions in the region where it is sourced from, including the mangrove swamps and estuaries along the coastline.

Oron crayfish is a key ingredient in many Nigerian dishes, especially soups, stews, and sauces. It is typically sun-dried before being used in cooking, which helps to intensify its flavor and preserve it for long periods. In Nigerian cuisine, crayfish is used to add depth of flavor and umami to dishes, similar to how shrimp or other seafood might be used in other cuisines.