Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...
For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.
Andrew Leech catches North American signal crayfish from the River Kennet in Thatcham. Strict rules imposed by the Department for Environment, Food and Rural Affairs (DEFRA) means he can no longer ...
Whether it’s a backyard crawfish boil or dining out at one of the city’s many Pappadeaux locations, there are soul food and seafood restaurant options aplenty. With so much to choose from ...
China has found itself in the grip - or should that be the claws - of a crayfish food craze in recent years that has seen a boom in crayfish restaurants and farms. The country is the world's ...
I’m very keen to impress my friends with delicious crayfish rolls. What’s the best way to serve them and how do I go about prepping the crayfish — I hear that you buy them alive!?
I've been given a very large frozen cooked crayfish but I've never in my life prepped one myself. Can you please give me a few pointers to how I should go about prepping and eventually eating a ...