Crawfish are a simple shellfish to catch and eat.
Crawfish are a desired crustacean to eat throughout the world. They slowly made their way to central Europe where their consumption was considered perfect during the time of Lent. Since then, crawfish have slowly become part of many coastal cuisines, from the Southern U.S. to Spain. By catching your own, freshness is guaranteed and costs can be saved. The small fish tastes similar to lobster.
Instructions
Catching Crayfish
1. Insert the crawfish bait in to the trap, positioning it so it cannot be accessed from the outside.
2. Place the crawfish trap in the water and tie it to a buoy to ensure you can find it after it is dropped. Allow it to sit for two to three hours, until crawfish meander in to them.
3. Remove the traps from the water and take out any crawfish that have entered the trap. Throw any crawfish too small to eat back in to the water to continue growing.
4. Place the crawfish in a bucket of water from where they are caught for several hours if cooking them the same day.
5. Rinse the crawfish under running water, after cutting in to their brains with the paring knife to kill them. Store them in a sealable plastic bag for two to three days.
Cooking Crayfish
6. Fill the large pot three-quarters full with fresh water. Place it on the stove and bring it to a boil.
7. Add salt, if desired, to the water. Place the crawfish in the boiling water.
8. Cook for three minutes and then remove the pot from the stove. Keep the fish in the water for an extra three minutes until they are completely pink.
9. Remove the crawfish from the water and twist off the claws and the tail.
10. Crack the claws and tail, using the small hammer if necessary, and pull off the shells.
Tags: Place crawfish, claws tail, from water, three minutes,