Crayfish in dill brine
- Order number: 805015
These are wild crayfish from Spain. It’s the Louisiana species (Procambarus Clarkii) - the same one which has taken over many English waterways. They have been cooked and then frozen in small blocks in cooking liquor. Leave the block in your fridge overnight to defrost; it's fully sealed so it won't leak. When defrosted just empty the packet into a pan to heat up. One block of 'crayfish in dill' equals around 2 servings unless you’re from Sweden! In truth, we’d prefer them a little larger, but the taste is excellent. I’ve just had one to test them. I think I’ll have the rest for lunch. The crayfish in dill are most popular during August when our nation's Swedish expats flock to us to throw their annual Summer Crayfish parties. Have you heard of them? They're a much loved Scandinavian tradition. We don't think you have to be Scandinavian to throw one either so why not invite your friends over, get in the beers and crayfish and party the night away. Find out more about Swedish crayfish parties here.
- The 1kg pack of crayfish in dill sauce has about 30 crayfish
- These crayfish are cooked and just need to be reheated
- Spanish wild crayfish
Dill Sauce
Crayfish (55%), water (42.5%), salt (1.5%), dill (0.8%), and sugar (0.2%)
White Wine Sauce
Crayfish (62.5%), water, white wine, onions, salt, pepper, spices and aromatics
UK Courier
| Basket | Charges |
|---|---|
| Under £40 | £7.50 |
| Over £40 | FREE |
- You choose the date
- Delivery Tuesday to Saturday
- No signature required
| Surcharge Type | Charge |
|---|---|
| Saturday | +£5 |
| 10am | +£15 |
| Remote Postcodes* | +£20 |
UK Mail
| Service | Charges | Details |
|---|---|---|
| 2nd class | from £3.20 | 2-4 days |
| 1st class | from £3.80 | 1-2 days |
 | Temperature |
| Frozen | Stored frozen at -22C |
| Chilled | Stored at 2-5C |
| Ambient | Stored at room temperature |
 | Source |
| The area where the fish was caught or farmed | |
 | Wild or Farmed |
| Wild | Fish that are caught from their natural habitat |
| Organic | Organically farmed and certified by the soil association |
| Farmed | Fish that have been bred on a commercial fish farm |
 | Prepared |
| Raw | This product has not been cooked in any way |
| Cooked | This product has been cooked, and is ready to eat |
| Cured | This product has been smoked or otherwise preserved |
| Reheat | This product has been prepared and only needs to be heated up to eat. |
 | Catch Method |
| Hand pole & line | Caught using the traditional fishing rod and line |
| Longline | Caught using a long line that has baited hooks and floats attached along its length |
| Dived | Hand caught using divers |
| Foraged | Caught by foraging along the beach |
| Pots & Traps | Caught using stationary pots or traps that are placed along the ocean floor. |
| Dredges | Caught using a net with a heavy steel frame that is dragged along the ocean floor. |
| Gill netting | Caught using a curtain of netting that hangs in the water using floats. Usually does not touch the ocean floor. |
| Seine net | Caught using a ring of netting in the open ocean with floats at the top and pinched at the bottom. |
| Trawled | Caught using a large fishing net dragged behind a fishing boat |
| Netted | Caught using any of the types of netting |