Crayfish is a perishable product, therefore, to be completely sure of their quality, many prefer not to buy ready-made, cooked crayfish, but to cook them on their own, in accordance with their preferences. If you have the opportunity to buy live crayfish, anyone, even a novice hostess, can brew them, although many men prefer to do it themselves, because crayfish are a traditional beer snack.
Pick your recipe
How to choose crayfish
Of course, larger crayfish are preferable, they are juicier, they have more meat, but their cost, as a rule, is an order of magnitude higher. But you can also cook small crayfish tasty, the most important thing is that they are alive. It is easy to distinguish living crayfish from the "asleep" ones - they move and in every possible way show the will to live, moving and scrambling at each other. Those who no longer move should be removed immediately and without regret, since you cannot cook dead and even “asleep” crayfish - they begin to decompose in water very quickly. How many cancers get into the pan depends on how well they were stored.
You can’t store live crayfish in water, unless you cook them immediately, you need to lay them in a basket in layers, shifting raw grass and nettles. Close the basket and place it in a dark, cool place.
Before you cook the crayfish, put them in a large pan with a lockable lid and pour cold water on for 45-60 minutes. Then wash each cancer in running water and use a toothbrush or a special brush to clean their abdomen at the base of the legs. Make sure once again that they are all alive and well.
Crayfish that they didn’t have time to eat can be stored in a pan with the broth in which they were cooked by putting it in the refrigerator. Shelf life - no more than 3 days.