Cooked Peeled Crayfish Tails
Cooked, peeled crayfish tails, wild-caught in the rivers of Spain and Portugal. They're ready to eat as soon as they've defrosted, and they're the quickest way we know to a crayfish and rocket sandwich worth having.
- One 200g pack of cooked, peeled crayfish tails
- Defrost and eat: no cooking needed
- Enough for four well-filled sandwiches, or a pasta or risotto for two
A crayfish is mostly head and shell, and the tail is small and fiddly to peel, so most of what you're paying for is the peeling. The good news is that everything in the pack gets eaten. The meat is sweet and a little firmer than a cold water prawn.
Like almost everything we sell, they're frozen, and defrosted properly we'd defy you to tell them from fresh.
How to serve cooked crayfish tails
Sandwich: mix with mayonnaise, lemon juice and black pepper. Pile onto good bread with a handful of rocket.
Salad: toss with crème fraîche, dill and a squeeze of lemon, Swedish style, or with avocado and little gem.
Pasta or risotto: stir them in once the pan is off the heat. They only need warming through, and a cooked crayfish that gets cooked again goes rubbery.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, in a sieve over a bowl so they don't sit in their own water, then pat dry. Eat within 24 hours and don't refreeze.
Questions
Are they cooked?
Yes, cooked and peeled. Defrost and eat.
Where are they from?
Wild-caught in the river basins of southern and central Iberia: the Guadalquivir, Guadiana and Tajo.
Is crayfish the same as crawfish?
In America, yes. In Britain "crawfish" usually means the spiny lobster, which is a sea creature and a different animal altogether.
Can I cook with them?
Only to warm through, right at the end. For curries and stir fries, raw prawns are the better choice.
What are the allergens?
Crustaceans. Ingredients: crayfish tails (Procambarus clarkii).
If you'd rather peel them yourself, our Spanish crayfish in dill brine are the same species, whole and cooked the Swedish way. And for a bigger prawn cocktail-style tail, try our cooked peeled king prawns.
Try something new
Product Details
Cooked, peeled crayfish tails, wild-caught in the rivers of Spain and Portugal. They're ready to eat as soon as they've defrosted, and they're the quickest way we know to a crayfish and rocket sandwich worth having.
- One 200g pack of cooked, peeled crayfish tails
- Defrost and eat: no cooking needed
- Enough for four well-filled sandwiches, or a pasta or risotto for two
A crayfish is mostly head and shell, and the tail is small and fiddly to peel, so most of what you're paying for is the peeling. The good news is that everything in the pack gets eaten. The meat is sweet and a little firmer than a cold water prawn.
Like almost everything we sell, they're frozen, and defrosted properly we'd defy you to tell them from fresh.
How to serve cooked crayfish tails
Sandwich: mix with mayonnaise, lemon juice and black pepper. Pile onto good bread with a handful of rocket.
Salad: toss with crème fraîche, dill and a squeeze of lemon, Swedish style, or with avocado and little gem.
Pasta or risotto: stir them in once the pan is off the heat. They only need warming through, and a cooked crayfish that gets cooked again goes rubbery.
Storage and defrosting
Keep frozen. Defrost overnight in the fridge, in a sieve over a bowl so they don't sit in their own water, then pat dry. Eat within 24 hours and don't refreeze.
Questions
Are they cooked?
Yes, cooked and peeled. Defrost and eat.
Where are they from?
Wild-caught in the river basins of southern and central Iberia: the Guadalquivir, Guadiana and Tajo.
Is crayfish the same as crawfish?
In America, yes. In Britain "crawfish" usually means the spiny lobster, which is a sea creature and a different animal altogether.
Can I cook with them?
Only to warm through, right at the end. For curries and stir fries, raw prawns are the better choice.
What are the allergens?
Crustaceans. Ingredients: crayfish tails (Procambarus clarkii).
If you'd rather peel them yourself, our Spanish crayfish in dill brine are the same species, whole and cooked the Swedish way. And for a bigger prawn cocktail-style tail, try our cooked peeled king prawns.
- Wild
- Cooked
- Iberian Peninsula (Guadalquivir / Guadiana / Tajo)
- Pots & Traps
