Crayfish

Crayfish flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking. These crustaceans are found in caves, holes and reefs in all Australian waters.

Seasonality

  • Jan
  • Feb
  • Mar
  • Apr
  • May
  • Jun
  • Jul
  • Aug
  • Sep
  • Oct
  • Nov
  • Dec

Cooking Notes

Poached, baked or barbecued, grilled, steamed, or sliced for sashimi, crayfish make an excellent seafood dish. However, guard against over-cooking or the meat will become tough and leathery. Crayfish have excellent presentation potential, so take care not to damage the legs and head.