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Crayfish must be one of the most under-appreciated seafood on the market. I assume it has to do with the fact that it takes a while and a bit of practice to peel them efficiently. There is also the misconception that they are expensive, which, in my opinion, they are not. One pound costs about $ 5.00 and is enough for a generous portion).
Another sad fact is that outside of their harvesting areas and outside of harvesting season, it is not easy to come by great quality crayfish. The reason for this is mostly bad handling, so in order to ensure good quality, make sure the fishmonger lets you stick your nose into (or at least close to) 🙂 the ice box in which they are kept, and always ask to give you the bottom layer, closest to the ice.
This, of course, is an important step in buying any seafood, including frozen or “previously frozen”! Please remember – expertly flash-frozen seafood can be as good as fresh seafood, provided it is handled, stored and defrosted properly.
Much seafood which is labeled fresh or never frozen is, in fact, inferior to properly preserved seafood, due to the length of transport, lack of proper or inconsistent cooling and general lack of proper handling.
But as I wrote earlier, the smell test will easily reveal if you should buy or forget 🙂
Needless to say, the little beauties I used for this meal were fresh, yummy and pretty, so this dish was an all around success 🙂
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Bon Appétit !   Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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