How To: Cook Crayfish

How to cook crayfish

This is our indicative guide to cooking crayfish. If you plan to finish your fish under the grill, or on the BBQ, we’d recommend you cook them a little less than the times below so they’re underdone.

Use: fresh or frozen crayfish.
If your crayfish are alive, pop them into fresh water, or into the freezer, for forty minutes to an hour to send them to sleep.

 

Concession Karitane (Small) Crayfish

From Fresh

  • Bring salted water to the boil in a pot, then add your crayfish.
  • Cook fish for 3-5 minutes depending on size, until the shell is bright orange if you want it well cooked.
  • Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.

From Frozen

  • Defrost your crayfish slowly in the fridge if you have time, then place in salted boiling water as above.
  • If your fish is still frozen, place crayfish in a pot of cold salted water.
  • Turn the heat on and bring up to a boil.
  • Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.
National (Larger) Crayfish

From Fresh

  • Bring salted water to the boil in a pot, then add your crayfish.
  • Cook fish for 5-8 minutes depending on size, until the shell is bright orange if you want it well cooked.
  • Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.

From Frozen

  • Defrost your crayfish slowly in the fridge if you have time, then place in salted boiling water as above.
  • If your fish is still frozen, place crayfish in a pot of cold salted water.
  • Turn the heat on and bring up to a boil.
  • Remove from the water and plunge into an ice slurry or ice cold water to stop the cooking process.