{"product_id":"cooked-peeled-crayfish-tails","title":"Cooked Peeled Crayfish Tails","description":"\u003cp\u003eCooked, 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.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne 200g pack of cooked, peeled crayfish tails\u003c\/li\u003e\n\u003cli\u003eDefrost and eat: no cooking needed\u003c\/li\u003e\n\u003cli\u003eEnough for four well-filled sandwiches, or a pasta or risotto for two\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003eLike almost everything we sell, they're frozen, and defrosted properly we'd defy you to tell them from fresh.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to serve cooked crayfish tails\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSandwich:\u003c\/strong\u003e mix with mayonnaise, lemon juice and black pepper. Pile onto good bread with a handful of rocket.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalad:\u003c\/strong\u003e toss with crème fraîche, dill and a squeeze of lemon, Swedish style, or with avocado and little gem.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePasta or risotto:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage and defrosting\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eQuestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre they cooked?\u003c\/strong\u003e\u003cbr\u003eYes, cooked and peeled. Defrost and eat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere are they from?\u003c\/strong\u003e\u003cbr\u003eWild-caught in the river basins of southern and central Iberia: the Guadalquivir, Guadiana and Tajo.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs crayfish the same as crawfish?\u003c\/strong\u003e\u003cbr\u003eIn America, yes. In Britain \"crawfish\" usually means the spiny lobster, which is a sea creature and a different animal altogether.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook with them?\u003c\/strong\u003e\u003cbr\u003eOnly to warm through, right at the end. For curries and stir fries, raw prawns are the better choice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the allergens?\u003c\/strong\u003e\u003cbr\u003eCrustaceans. Ingredients: crayfish tails (\u003cem\u003eProcambarus clarkii\u003c\/em\u003e).\u003c\/p\u003e\n\u003cp\u003eIf you'd rather peel them yourself, our \u003ca href=\"\/products\/crayfish-in-dill-brine\"\u003eSpanish crayfish in dill brine\u003c\/a\u003e are the same species, whole and cooked the Swedish way. And for a bigger prawn cocktail-style tail, try our \u003ca href=\"\/products\/peeled-king-prawns-cooked\"\u003ecooked peeled king prawns\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Fish Society","offers":[{"title":"Pack \/ 200g","offer_id":65197675315577,"sku":"810505","price":14.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/9489\/2598\/files\/crayfishtails.jpg?v=1794411796","url":"https:\/\/www.thefishsociety.co.uk\/products\/cooked-peeled-crayfish-tails","provider":"The Fish Society","version":"1.0","type":"link"}