Ruqayyah Snyder
Crayfish, often called lobsters in Australia, are a delicacy that can be cooked and eaten in a variety of ways. While some people consider boiling a crayfish alive inhumane, others argue that its nervous system is too simple for it to feel pain. The most humane method of killing a crayfish before cooking is to use just enough water to cover them in a container. The majority of the meat is found in the tail and claws, with smaller amounts in the legs, antenna, and some parts of the body. The head can be broken in two to access the meat inside. The most popular way to eat crayfish is by hand, with finger bowls on the table. The meat can also be used in sandwiches, salads, soups, risottos, and other dishes.
How to eat crayfish in Australia
| Characteristics | Values |
|---|---|
| Crayfish meat location | The tail contains the most meat, followed by the two front claws. Smaller amounts of meat are also found in the legs, antenna, and some parts of the body. The head also contains meat, which can be accessed by breaking it in two. |
| Crayfish preparation | It is recommended to separate the tail from the head by twisting and pulling or cutting with a knife. The claws can be snapped and pulled apart to access the meat inside. |
| Crayfish cooking methods | Crayfish can be cooked whole and steamed, or boiled alive (although this is considered inhumane by some). The meat can then be used in sandwiches, salads, soups, risottos, and other dishes. |
| Crayfish serving suggestions | Finger bowls are recommended for eating crayfish. Leftovers can be used as berley for fishing. |
| Crayfish in Australia | In Australia, crayfish are commonly referred to as lobsters, despite lacking the giant claws of true lobsters. They are sold in grocery stores and exported. |
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What You'll Learn
How to humanely kill crayfish
In Australia, crustaceans are protected under animal welfare legislation. This means that penalties may apply if crustaceans, including crayfish, are not treated humanely.
The RSPCA considers that crayfish must be handled, transported, stored and killed humanely. The organisation recommends that crayfish are not purchased live by the public, but instead are humanely killed by trained and competent personnel before purchase.
The RSPCA also states that there is no anaesthetic compound currently registered in Australia for the purpose of humanely killing crustaceans.
There are several methods that are considered inhumane by the RSPCA, including:
- Boiling alive
- Slowly raising the temperature of the water
- Tailing (separation of the abdomen from the thorax, or separation of the head from the thorax)
- Any other form of live dismemberment
- Freshwater immersion (osmotic shock)
The following methods are recommended as more humane:
- Electrical stunning/killing
- Double spiking (crabs)
- Whole-body splitting (lobsters)
- Electrocution using a specialist device on a setting that is designed and validated to kill the animal quickly after initially stunning it
- Chilling to a temperature between 2°C and 4°C until the crayfish is insensible and safely immobile
- Knifing a chilled crayfish through the centre of the head
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How to prepare cooked crayfish
Preparing cooked crayfish can seem intimidating, especially if you've never done it before. But with the right tools and techniques, you can easily access the sweet and delicious meat inside. Here's a step-by-step guide on how to prepare cooked crayfish:
Step 1: Protect Your Hands
Crayfish have spikes, so it's important to protect your hands before handling them. Consider wearing kitchen gloves or using clean tea towels to get a good grip and avoid any accidental pricks.
Step 2: Separate the Tail from the Head
Hold the tail in one hand and the head in the other. Twist the tail and pull it away from the head. If it's difficult to separate, use a small knife to cut between the head and tail. Insert the knife about half a centimetre into the membrane connecting the two and then try twisting again.
Step 3: Access the Tail Meat
The tail contains the most meat, so you'll want to access it carefully. Use kitchen scissors to cut along the underside of the tail, making it easier to remove the meat. You can also use a butter knife to loosen the meat by running it between the flesh and the underside of the tail.
Step 4: Break the Head
The head of the crayfish also contains meat, and you can access it by breaking the head in two. Simply give it a gentle snap, and you'll be able to enjoy the meat inside.
Step 5: Don't Forget the Claws
Crayfish claws contain sweet and tasty meat as well. Snap the claws and carefully pull them apart to access the flesh inside. If you're having trouble, use a metal skewer or a small hammer to help remove the meat.
Step 6: Presentation
If you're serving crayfish, consider keeping at least one head on the platter for presentation. It adds a nice touch to your dish and can impress your guests.
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How to eat crayfish
Crayfish can be eaten whole and steamed, or cooked and used in sandwiches, salads, soups, risottos, and other dishes. The majority of the meat is found in the tail and the two front claws, with smaller amounts in the legs, antennae, and some parts of the body.
To prepare a cooked crayfish, separate the tail from the head by holding the tail in one hand and the head in the other, then twisting and pulling them apart. If this doesn't work, you can cut between the head and tail with a knife. You can access the claw meat by snapping the claws and pulling them apart to get the flesh inside. The head of the crayfish also contains meat, which can be accessed by breaking it in half. To access the tail meat, use kitchen scissors to cut along the underside of the tail.
Some people consider the meat in the legs to be the sweetest, and it is worth the effort to extract it. The shell, the sac behind the eyes, the black vein running through the tail, and the green tomalley (liver) should not be eaten, although some people consider the tomalley to be the best part.
Crayfish can be eaten with your fingers, and it is recommended to have finger bowls on the table.
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Where to catch crayfish in Australia
Crayfish, lobsters, and rock lobsters can be found throughout Australia's waterways and coastlines. However, there are some species that are more common in certain areas. For example, the western rock lobster is mostly found in Western Australia (WA), and the eastern rock lobster is typically found in New South Wales (NSW) and Victoria (VIC). The southern rock lobster, also known as the red or spiny rock lobster, is usually found in southern Australian waters, as well as in the Chatham Islands in New Zealand.
In Western Australia, crayfishing is considered the most important fishery, with a probable value of $400 million. About 25,000 people catch around 400,000 crayfish in WA each year. To catch crayfish in WA, you must follow certain regulations. For example, there is a minimum legal size for crayfish—western and tropical rock lobsters must measure at least 76mm, while southern rock lobsters must be at least 98.5mm. Additionally, you are allowed to catch eight rock lobsters per day, and only four of those can be tropical rock lobsters, such as the Ornate and Painted (green) rock lobsters.
The Tasmanian giant freshwater crayfish can be found in northern Tasmania rivers. Slipper lobsters are found in a variety of different reefs all over Australia and are often caught accidentally when looking for other species of lobster. They often hang suspended on the roof of caves and overhangs, so be sure to check each cave thoroughly when hunting for them.
It's important to note that each Australian state has different laws and regulations regarding crayfishing. For example, some states allow spearing, while others require a loop or hand grab only. Some states allow scuba diving, while others only permit freediving. It is prohibited across all states to take female crayfish with eggs (also called "berries").
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Recipes for cooked crayfish
Crayfish, or rock lobster, is a delicious treat and can be cooked in a variety of ways. Here are some recipes for cooked crayfish:
Crayfish with Chilli Butter
This recipe is simple and quick. Spread crayfish flesh with chilli butter and cook under a grill for 5-6 minutes or until the crayfish starts to char.
Barbequed Lime and Chilli Crayfish
This recipe is for a live crayfish. Use a sharp, heavy knife to split the crayfish down the middle lengthways. Remove the mustard-coloured liver, then mix the other ingredients and brush over the crayfish flesh. Heat a barbeque or grill plate to medium heat and place the crayfish halves, shell-side down, for 3-4 minutes. Turn over to the flesh side and cook for another 3 minutes.
Lobster Roll
This recipe uses cooked crayfish. The key to a great lobster roll is the quality of mayonnaise used. Japanese Kewpie Mayonnaise, Hellman's, and S&W Whole Egg Mayonnaise are recommended. Treat the cooked crayfish like cooked prawns you peel yourself.
Crayfish Legs
The meat in the legs of the crayfish is said to be the sweetest, so be sure to eat it!
In Australia, crayfish are often called lobsters, even though they are different. However, the taste and preparation for cooking are the same. If you have a pre-cooked crayfish/lobster, it is best to keep things simple to preserve the flavour. You can warm it slightly using a stove steamer for a few minutes.
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Frequently asked questions
Crayfish can be eaten with your fingers, which is the best way to eat it. Finger bowls are recommended to be kept on the table.
The first step is to separate the tail from the head. You can wear kitchen gloves or use clean tea towels to get a good grip. Hold the tail in one hand and the head in the other, then twist the tail and pull it away from the head. If this doesn't work, you can cut between the head and the tail with a knife.
Crayfish is often steamed or boiled. However, some people consider boiling a crayfish alive to be inhumane. The crayfish can then be used to make sandwiches, salads, soups, risottos, and a variety of other dishes.
