Cooking Crayfish


LIVE - best kept live before cooking, keep in polybin. Temp should be about 8 degrees. If dies move to chiller. To kill put in freezer for a couple of hours or put in iced salt water, this sends them to sleep, then put a knife through the middle of the head.

FROZEN - thaw in chiller overnight.


To boil: Keep the cray in salted boiling water for about 10-12 minutes or until their shells turn a bright orange colour. Put in cold water immediately afterwards to arrest the cooking process.

To grill: Cut the cray in half lengthwise, baste with a delicate marinade and grill flesh-side up until flesh turns opaque.

To roast or barbecue: Cut in half lengthwise, brush flesh with butter and roast flesh-side down at 200 degrees C in the oven or on the barbecue for 8-10 minutes or until just cooked through.

Click Below To Order Our Crayfish:
Live Crayfish
Frozen Crayfish, Size A
Frozen Crayfish, Karitane