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. One block (of 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.
Crayfish/ dill sauce Crayfish - (Procambarus Clark) (55 %), water (42.5 %), salt (1.5 %), dill (0.8%), and sugar (0.2 %) Crayfish/ white wine sauce Crayfish (Procamburas clark) (62.5%), A la nage sauce (37.5%) (water, white wine, onions, salt, pepper, spices and aromatics)