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A guide to crayfish with nutritional information and details on how to store and prepare.
Crayfish are freshwater crustaceans resembling mini lobsters that are immensely popular in Mediterranean, Nordic, Asian and southern USA cuisines.
They can be cooked using a variety of methods and served in soups, sauces and rice dishes, for example, or simply eaten cold with buttered brown bread or toast.
The term "crayfish" is often confused or wrongly used to describe the crawfish (and vice versa), which is a similar creature, properly known as the spiny lobster or "sea crayfish".
They can be cooked using a variety of methods and served in soups, sauces and rice dishes, for example, or simply eaten cold with buttered brown bread or toast.
The term "crayfish" is often confused or wrongly used to describe the crawfish (and vice versa), which is a similar creature, properly known as the spiny lobster or "sea crayfish".
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Description of crayfish
Freshwater crayfish live on the beds of clean and unpolluted rivers, streams, brooks and lakes, generally feeding on the material of dead creatures, as well as plant roots and leaves.
They are found in UK, Mediterranean, Nordic, African, Australian and North American waters.
The crayfish is more or less a smaller version of the lobster and is made up of a head, thorax and abdomen. It also has five pairs of legs, the first of which consists of a huge pair of pincers, which it uses to look for food, eat and defend itself.
The crayfish can range from a dark blue or green colour to a brown black colour when alive, which is not the typical shade associated with lobsters, prawns or other similar crustaceans. However, this deep, dark colour turns bright orange or red after cooking, which is the colour that we are used to seeing.
They are found in UK, Mediterranean, Nordic, African, Australian and North American waters.
The crayfish is more or less a smaller version of the lobster and is made up of a head, thorax and abdomen. It also has five pairs of legs, the first of which consists of a huge pair of pincers, which it uses to look for food, eat and defend itself.
The crayfish can range from a dark blue or green colour to a brown black colour when alive, which is not the typical shade associated with lobsters, prawns or other similar crustaceans. However, this deep, dark colour turns bright orange or red after cooking, which is the colour that we are used to seeing.
Nutritional value of crayfish
Crayfish are very low in fat, particularly saturated fat, yet extremely high in cholesterol. An 85g or 3oz serving only contains 75 calories and 1g of fat. This crustacean is also an excellent source of protein.
Crayfish contain a wide variety of minerals including zinc, calcium, iron and copper and are particularly rich in phosphorous, selenium and magnesium.
Crayfish contain a wide variety of minerals including zinc, calcium, iron and copper and are particularly rich in phosphorous, selenium and magnesium.
Buying crayfish
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Crayfish can be bought from your local fishmonger or supermarket and are available live and fresh, ready-cooked or frozen (cooked or uncooked).
They are available in a variety of sizes that range from extra small to jumbo.
If buying crayfish live, they should wiggle around a lot and appear fairly frisky. When taking hold of the crayfish, grasp them by their sides and hold upside down. Try to keep your fingers away from their pincers!
For quantities per person, 12 medium-sized crayfish should suffice. 1lb of crayfish will produce 1 cup of meat once the meat has been removed from the outer shell, and 1 cup of meat could serve 2 - 6 people depending on the recipe and other ingredients used.
They are available in a variety of sizes that range from extra small to jumbo.
If buying crayfish live, they should wiggle around a lot and appear fairly frisky. When taking hold of the crayfish, grasp them by their sides and hold upside down. Try to keep your fingers away from their pincers!
For quantities per person, 12 medium-sized crayfish should suffice. 1lb of crayfish will produce 1 cup of meat once the meat has been removed from the outer shell, and 1 cup of meat could serve 2 - 6 people depending on the recipe and other ingredients used.
Storing crayfish at home
As soon as you return home from purchasing your crayfish, they must be deposited in the refrigerator until ready for use. Put the crayfish into a large bowl and cover with wet paper towels. Store in the refrigerator for up to 24 hours and use as quickly as possible. If you cook the crayfish but don't eat them straightaway, they can be kept in the fridge for 48 hours.
The crayfish meat can also be stored in the freezer. Wrap the meat in clingfilm, cover with a plastic bag and store in the freezer for up to 2 months.
To thaw the crayfish after being stored in the freezer, the safest way is to place the package in a bowl and cover it with a plate, saucepan lid or some other material and allow to defrost overnight in the refrigerator.
For a faster method of defrosting, place the wrapped package of crayfish in a sink of cool running water. It will take about 30 minutes to defrost 1lb of crayfish but will waste a lot of water!
The crayfish meat can also be stored in the freezer. Wrap the meat in clingfilm, cover with a plastic bag and store in the freezer for up to 2 months.
To thaw the crayfish after being stored in the freezer, the safest way is to place the package in a bowl and cover it with a plate, saucepan lid or some other material and allow to defrost overnight in the refrigerator.
For a faster method of defrosting, place the wrapped package of crayfish in a sink of cool running water. It will take about 30 minutes to defrost 1lb of crayfish but will waste a lot of water!
Preparing crayfish for cooking
When you are ready to cook the crayfish, they must first be cleaned before any cooking takes place. Remove any dead crayfish and discard. Clean the crustaceans by placing them under cold running water, which will remove any dirt, silt or sand. The dark intestine, which has a sharp and bitter taste, can either be removed before or after cooking. Most people who are not used to cooking fresh fish or seafood would probably prefer to do this after the crayfish has been boiled and when the crayfish is actually dead.
How to shell and eat crayfish
Eating crayfish can be a fiddly and messy procedure, which is why crayfish are generally eaten with the hands.
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The head and thorax are not consumed and are discarded or used for sauces or stews. The edible parts of the crayfish include the tail and the claws.
The crayfish shell can be removed in a number of ways. Firstly, detach the head from the body by grasping the tail fin, twisting to the left and then to the right, and then carefully pulling the tail away. The intestines can then be removed with a sharp knife or they should come away automatically with the head.
The shell can then be removed by cutting with sturdy scissors from the top or by breaking the shell on the underside of the crayfish and gently coaxing the meat out trying to keep it intact whilst doing so.
Small amounts of meat are contained within the claws and larger-sized legs. To remove the meat, simply break open the claws and the crayfish meat should come away from the shell. The shell can also be broken to remove any meat that has got stuck inside. Some people like to break open the claws and legs and suck out the juices, which can also be done with the head and the thorax.
The crayfish shell can be removed in a number of ways. Firstly, detach the head from the body by grasping the tail fin, twisting to the left and then to the right, and then carefully pulling the tail away. The intestines can then be removed with a sharp knife or they should come away automatically with the head.
The shell can then be removed by cutting with sturdy scissors from the top or by breaking the shell on the underside of the crayfish and gently coaxing the meat out trying to keep it intact whilst doing so.
Small amounts of meat are contained within the claws and larger-sized legs. To remove the meat, simply break open the claws and the crayfish meat should come away from the shell. The shell can also be broken to remove any meat that has got stuck inside. Some people like to break open the claws and legs and suck out the juices, which can also be done with the head and the thorax.
