Published: 29-Sep-2012 (03:48); Viewed: 1003; Difficulty: 1 out of 10
Freshwater crayfish in many places is the only substitution of prawns, langoustines and lobsters. Some large fish-markets in UK also have crayfishes for sale. Cooking of them is simple, and nothing should stops you to try them. Freshly cooked crayfish is a perfect snack for lagers. On average, it is necessary to cook about a kilo of crayfishes for one portion.
Fresh, live crayfishes.
Water. Use 2-3 litres of water per each kilo of crayfishes.
Salt, use 2 tbsp of salt per each litre of water
Crayfishes have plenty of freshwater aroma, so it is crucially important to use some spices during cooking. Spices for a kilo of crayfishes:
Fennel seeds. 1tsp
Cloves, ½ tsp
Allspice, ½ tsp
Peppercorn, ½ tsp
Bay leaves, 3-4 leaves
Garlic, ½ bulb
Dill, medium bunch
Carefully wash crayfishes under running cold water. Let them stay in the water for 15-20 minutes.
In a large stockpot, bring the water to boil. Add salt and spices.
Add dill. Boil about 20-25 minutes for a small crayfishes (on the picture they are small), or about 35-40 minutes for a large crayfishes.
Remove from the water and serve. These crayfishes are perfect when they hot, but also they are very good when they cold.
tips and tricks
Use only a live crayfish. If you know, that dead crayfish is died very recently, then you can remove the head and cook only tail.
Do not store live crayfishes for a long time, cook them immediately.
Boiled crayfishes can be stored about a day in a fridge.