Preparing Crayfish


Because crayfish, like all fish, are highly perishable, it's good to follow three rules when preparing them:

  • use only live, freshly caught crayfish from clean water
  • kill instantly by dropping into boiling water
  • and keep them chilled until used.

The amount of crayfish needed for a serving varies according to the size and variety captured.

  • As a general rule only, 12 medium-sized crayfish (6 to 7 inches long) are sufficient for one serving;
  • one pound of crayfish, live weight, is equal to one cup of meat, using tails and claws
  • one cup of crawfish meat will usually serve from two to six, depending on the recipe and amount of other ingredients.

Learn more about Crayfish