Good recepies for Crayfish
- Thread starter Joskin
- Start date
W
Warren 'Hatrick' (Wol) Gaunt
Guest
Ingredients
3 qt cold water
1/4 cup salt
3 tbsp dill seed
3 large bunches dill, fresh
30 crayfish, fresh-water
GARNISH
1 bunch dill
1 toasted white bread
In a 6-8 quart kettle, combine the water, salt, dill seed and 2 of the bunches of fresh dill ties with a string. Bring to a boil over high heat and boil briskly, uncovered for 10 minutes. Meanwhile, wash the crayfish carefully under cold running water. Drop them, a few at a time, into the rapidly boiling water. When all of the crayfish have been added, cover the kettle tightly and boil about 6 or 7 minutes. Line a 2-3 quart bowl with the sprigs of the third bunch of fresh dill. Remove the crayfish from the kettle with a slotted spoon and arrange them in the bowl over the
dill sprigs. Strain the stock over the crayfish through a fine sieve and let them rest in the liquid until they have reached room temperature. Then cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours; they may marinate as long as 2 days if you wish. To serve, drain the crayfish of their liquid, pile them high on a platter and garnish with fresh dill. Although they can be served cold, the
crayfish are at their best if they are allowed to reach room temperature. Serve with toast.
3 qt cold water
1/4 cup salt
3 tbsp dill seed
3 large bunches dill, fresh
30 crayfish, fresh-water
GARNISH
1 bunch dill
1 toasted white bread
In a 6-8 quart kettle, combine the water, salt, dill seed and 2 of the bunches of fresh dill ties with a string. Bring to a boil over high heat and boil briskly, uncovered for 10 minutes. Meanwhile, wash the crayfish carefully under cold running water. Drop them, a few at a time, into the rapidly boiling water. When all of the crayfish have been added, cover the kettle tightly and boil about 6 or 7 minutes. Line a 2-3 quart bowl with the sprigs of the third bunch of fresh dill. Remove the crayfish from the kettle with a slotted spoon and arrange them in the bowl over the
dill sprigs. Strain the stock over the crayfish through a fine sieve and let them rest in the liquid until they have reached room temperature. Then cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours; they may marinate as long as 2 days if you wish. To serve, drain the crayfish of their liquid, pile them high on a platter and garnish with fresh dill. Although they can be served cold, the
crayfish are at their best if they are allowed to reach room temperature. Serve with toast.
F
Fred Bonney
Guest
Just like I used to deal with the Upper Ouse ones,delish!...but, dip in mayonaise and eat with brown bread.
W
Wolfman Woody
Guest
Should that be "DILLitious" Fred?
What if you don't happen to like dill?
What if you don't happen to like dill?
F
Fred Bonney
Guest
Don't like dill doh?
Any other herbs won't be the same, you will like dill with these.
Any other herbs won't be the same, you will like dill with these.
I
Ian Whittaker 1
Guest
Nice recipe Warren , wild garlic would make a good substittute for you dill haters and its free!
W
William Spencer
Guest
don't just drop the crays into boiling water.the most humane way of cooking them is to put them into the freezer for a while,this,makes them comatose(they hibernate in the wild).then put them in boiling water.
P
Phil Hackett 2
Guest
I’m amazed at some of the comments on hear!
FOR THE LAST TIME
IT IS ILLEGAL TO TAKE ANY CRAFISH FROM ANY WATER IN ENG. & WLS. WITHOUT A LICENCE FROM THE EA. PERIOD!
And some of you have put you real names to the posts. OOPS!
FOR THE LAST TIME
IT IS ILLEGAL TO TAKE ANY CRAFISH FROM ANY WATER IN ENG. & WLS. WITHOUT A LICENCE FROM THE EA. PERIOD!
And some of you have put you real names to the posts. OOPS!
F
Fred Bonney
Guest
I'm not so certain of that, as you seem to be,they are not being taken commercially nor are they being moved to another water!
W
Wolfman Woody
Guest
It's still illegal to remove them Fred, commercially or not.
There is a little bit of a loophole though if you catch one and cook it by the waterside and eat it. Not sure then if you can be done as you're not removing them dead or alive, well not whole at least. Perhaps put some dill in your tackle box next time you go fishing.
There is a little bit of a loophole though if you catch one and cook it by the waterside and eat it. Not sure then if you can be done as you're not removing them dead or alive, well not whole at least. Perhaps put some dill in your tackle box next time you go fishing.
F
Fred Bonney
Guest
Good job I cooked them by the river then
)
)Dont panic about the illegal bit you wont find any evidence that I have caught any crayfish (unless perhaps you collect stool samples from the sewer).
and just because they are in my freezer who said thai i caught them or that the person who did catch them hasnt got a licence.
I just want to try Cormorant next but I have heard that they taste disgusting and stink to high heaven. (anyone know?)
About time the anglers started to "bite" back.
and just because they are in my freezer who said thai i caught them or that the person who did catch them hasnt got a licence.
I just want to try Cormorant next but I have heard that they taste disgusting and stink to high heaven. (anyone know?)
About time the anglers started to "bite" back.
Graham Whatmore
Senior Member
Quite right Joskin, if every fisherman ate one crayfish per week we would soon be rid of them
E
ED (The ORIGINAL and REAL one)
Guest
Why stop at crayfish and cormorants ???
Swans make good eating too ....
Swans make good eating too ....
Bryan Baron 2
Well-known member
As i belive it you are only breaking the law if you trap the crays or move them to another water. Selling them is also illegal. As they come under the definition of fish if your club alows you to remove or kill fish say for piking you would not be breaking the law if you cooked them at the side of the water.
P
Phil Hackett 2
Guest
"Quite right Joskin, if every fisherman ate one crayfish per week we would soon be rid of them."
Fat chance of this happening!
In a study of signal crays in 1997 on the River Gt Ouse it was established that the mean density (Summer)was 15 individuals per Sq. metre of riffle (Freshwater Forum Vol 8. 1997.) Other studies on other southern rivers have shown up to 17000 individuals per Km of river.
Fat chance of this happening!
In a study of signal crays in 1997 on the River Gt Ouse it was established that the mean density (Summer)was 15 individuals per Sq. metre of riffle (Freshwater Forum Vol 8. 1997.) Other studies on other southern rivers have shown up to 17000 individuals per Km of river.