Boiling Fresh Crayfish - A Timeless Tradition
Warning living things will not be living by the end of this post!
Boiling fresh crayfish is a timeless tradition that allows you to enjoy the succulent, mini lobster-like flavors of these freshwater shellfish. Also known as crawfish, crawdads, freshwater lobsters, or mudbugs, crayfish can be found in the wild near the shores of lakes or streams.
Step 1: Get Some Crayfish
Crayfish are most commonly found under flat rocks near the shores of lakes or streams. To find them, simply flip over rocks and look for these small, freshwater shellfish. When collecting crayfish, it's important to keep the bigger ones and let the smaller ones go back to grow and repopulate. This helps to maintain a sustainable supply of crayfish in the wild.
Step 2: Into the Pot
Place the crayfish in a pot of water: Once you've collected enough crayfish, bring a pot of water to a boil and toss in the crayfish. If you have any salt on hand, add it to the water to raise the boiling temperature. This will help to cook the crayfish more effectively and evenly.
Step 3: Boil Till They Float
As the water boils, the shells of the crayfish will turn red and the crayfish will float to the top when they are cooked. This is a good indication that the crayfish are ready to be removed from the pot.
Step 4: Bon Appetit
Enjoy your crayfish: Carefully pour out the water (saving it for later use) and pick out the crayfish into your serving dish. To eat a crayfish, hold the crayfish on both sides of the tail joint and twist and snap the head and tail apart. Hold the tip of the tail and gently tug the tender meat out with your fingers or teeth. Crayfish are often served with butter and saffron rice for a delicious and satisfying meal.
Remember, when cooking and eating crayfish in the wild (or public wild), it's important to be mindful of conservation and to only take what you need. This timeless tradition allows you to enjoy the delicious flavors of fresh crayfish while also being respectful of the environment.