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
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