Best Frozen Crayfish For Sale

What Is Crayfish?

Crustaceans are primarily freshwater species whose bodies are identical to a small lobster. They are sometimes identified as freshwater lobsters, crawfish, crawdads, mudbugs, or mountain lobsters. They are present in the waters of the UK, including the Northern European, Mediterranean, Australian, African,  and North American seas.

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Just a small part of the body of a crayfish is ingested, along with many edible crustaceans. Its white meat is tender, delicate and takes on a more compact form in the final product. Only its tail part is served in many of these dishes, including soups. In certain parts of Europe, crayfish is a popular seasonal appetiser used as an accompaniment dish to alcoholic beverages. The French add cooked crayfish tails and butter to sauces.

Processing Crayfish

Freezing crayfish is a technique that will retain the cray’s unique, tasty natural flavour. Crayfish tails are frozen at shallow temperatures after being separated from the body. Quick-frozen crayfish are more tender, maintain more moisture and have less degradation of lipids. Our cooked, frozen crayfish, meanwhile, is an exceptional choice for the active home chef. Frozen Fish Direct offers frozen crayfish that can be kept in the freezer for 6 – 12 months. This gives you plenty of time to select the ideal recipe.
As soon as it is thawed, it can be reheated or eaten cold.

Benefits Of Frozen Crayfish

Crayfish is delicious and nutritious seafood with low fat and calories. It only has 77 calories and 0.95 grammes of fat in its 100g of tail meat. Crayfish are rich in high-quality minerals, like the important calcium, iodine, phosphorus, potassium, iron and a lot more. The lean white meat of the crayfish is a natural protein source. It is complete in all amino acids in good proportions. The risk of heart disease, stroke, high blood pressure can be minimised by eating seafood, including crayfish. This fish, in particular, contains omega-3 fatty acids, which are “heart friendly”. The omega-3 fatty acid in crayfish promotes better health by improving general mental vitality and wellbeing. That’s why some healthcare experts claim that this food will improve the situation of people with depression. However, it is good to emphasize that just one serving of crayfish provides 30% of the daily dose of vitamin B-12, 10% of folate and niacin, and 4% of the daily dose of thiamin riboflavin and vitamin B-6.

Why Buy Frozen Crayfish From Us?

Frozen Fish Direct is an online retailer of frozen seafood that delivers to your front door. We pledge to offer the best quality fish, shellfish and other seafood captured across the British coast and the global seas. We will supply you with the finest quality fish at a good price for you every day. With quality and customer service as the basis for our growth, our goal is always to be the best crayfish retailer in the Uk. Our facilities hire additional employees during the high season and help us handle a wide array of Crayfish products with industry-leading quality control.

Frozen Crayfish Nutritional Facts

A 3-ounce or 85-gram serving of cooked Crayfish provides:

Calories: 65.5
Calories from Fat: 7.3
Total Fat: 0.8g
Cholesterol: 96.9mg
Sodium: 49.3mg
Potassium: 256.7mg
Carbohydrates: 0g
Sugar: 0g
Fibre: 0g
Protein: 13.6g

FAQs

How do you cook the tails of frozen crayfish?

You can directly bake the frozen crayfish. Simply preheat your oven to 350 degrees F. Place the seasoned crayfish tails in a single layer on a baking sheet, and brush them with melted butter. Then bake for around 15 to 18 minutes, or until the temperature inside of the crayfish is 140 °. Always make sure that the crayfish are not overcooked.

How are frozen crayfish thawed?

Through using cold tap water, submerge the crayfish but also change the water after thirty minutes till the crayfish has been fully defrosted. Attempting to hurry the defrosting process by plunging the whole pot of frozen crayfish in hot water may allow bacteria on the seafood to accumulate. Soon after thawing, cook the defrosted crayfish immediately.

How can you say that a crayfish has gone bad?

If the tail of the cooked crayfish is not bent, you must not consume it. It indicates that the crayfish must have been dead before it was cooked, and it is probably going to be watery and tastes horrible.

How are you going to break up a crayfish?

You may cut the crayfish in two, laterally and use a long knife along the middle of the crayfish. Using the thicker tip of the blade to add pressure until the blade cuts the crayfish in two.

How many crayfish does one person need to eat?

For light eaters, or if you add in a bunch of other filling food, you may consider cooking 3–5 pounds of crayfish per individual. But if the crayfish is the star of the meal, prepare around 5 to 7 pounds of crayfish per person.