In the Back 2 Basics Kitchen. Posted: 31 January 2025 \. More for You ...

Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour).

Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside. Peel the crayfish and set aside. Put the shells into a hot pan to brown with a ...

Fill a large saucepan with salted water and bring it to the boil. Reduce to a simmer, add the crayfish and cook for about 10 minutes, until the shell turns orange. Remove and plunge into cold ...

I’ve been given a very large frozen cooked crayfish but I’ve never in my life prepped one myself. Can you please give me a few pointers to how I should go about prepping and eventually eating ...