Crayfish are usually less tough and more subtle compared to shrimp, and the taste can more accurately be described as a combination of crab and shrimp.
Crayfish has a sweet taste with a little bit of salt and mineral flavor. Crayfish claws have a fine taste that is sweet and light
In most prepared dishes, such as soups, bisques and étouffées, only the tail portion is served.
Other meals where the entire body of the crayfish is presented, other portions, such as the claw meat, may be eaten.
Another favorite is to suck the head of the crayfish, as seasoning and flavor can collect in the fat of the boiled interior.
Best For: Baked, Broiled, Pan Seared, Poached, Grilled, Fried
Weight: 1KG (8-9 pieces)
Defrost: To safely thaw crayfish, place the crayfish in the refrigerator overnight so it can thaw out gradually.