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The crayfish
The crayfish
This superb seafood is one of the most typical types of Mediterranean cuisine eaten when in season.
This tasty crustacean is from the same family as the lobster, it is a great dish by itself, either boiled or simply grilled.
Appreciated for its delicate flavor of soft flesh, this medium-sized crustacean inhabits the sandy bottom of the Atlantic coast from North Cape to Morocco, the Mediterranean and the Adriatic, at depths of between 40 and 400 m.
Features.
Belonging to the family Nephropidae, the body of the lobster can reach 15-30 cm and 20-600 g in weight. Its Elongated, thin structure, has five pairs of legs and a shell of pink-orange. It has a long head and the first pair of legs is composed of two equal crusher claws of intermediate size between the lobster.
Season.
The best time to sample the fresh seafood is during the spring months.
How to buy.
When buying crayfish such as the, Citrix specimen go for a nice firm meat without the smell of ammonia. The Eyes should be bright and an intense black color and the legs must remain attached to the body and show some resistance when trying to pull them.
How to preserve.
Once home they should be stored in the refrigerator where they can be kept safely for up to 2 days. In the freezer they can be kept for a month.
In the kitchen ...
To enjoy the delicate flesh of the seafood cook slightly in salted water they can be grilled or fried with a little oil and salt. This Crustacean is very versatile and accompanies all kinds of rice and seafood dishes.
Did you know?
The lobster is a crustacean that that doesn’t have many calories and has lots nutrients and major proteins.
The best way to remove the lobster meat is to start with the first ring finger on the shell (the closest to the head) and then pull the tail end.
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