YOUR 'HOW TO' ON BOILING CRAYS

Your live salty Crays have just arrived at your doorstep!

Crayfish must be put to sleep kindly. The best way to do this is to slow their nervous system down by chilling them between 0-4 degrees. Either in the fridge overnight (sometimes can take two days!), in the freezer for a couple of hours or a saltwater slurry. You must ensure there is no movement before boiling them.

TO COOK

For 2-4 Crays

1. Put a large pot of hot water on the boil.

2. Add lots of salt. You want your water salty like the ocean!

3. Once the water is boiling, slip those sleepy Crays in and put the lid on. Please ensure there is no movement and the Crays have fully passed on.

4. Once the water is back boiling again, start your timer.
   (Watch out for boil over, put a wooden spoon overtop to help!)

5. After 7 mins at the boil, your Crays are cooked.
   (If you like your fish extra-cooked, have large Crays or are cooking to eat on a later date, boil for up to 10 minutes).

6. Plunge into cold water then rest vertically with their tails up to let any excess water drain (washing lines are prefect for this!). You can even snap one of the feelers to help them drain faster. Refrigerate.

   Once they’re cool, there’s one more thing to do before you can dig in!

7. To remove the tail, hold the body in one hand and twist the tail with the other, left then right.

8. Run a knife down the centre of the tail, from top to the bottom on the under-side.

9. Crack the shell and meat open. In the centre of the tail, you’ll find a tube running from top to bottom… Remove!

Thank you, Tangaroa, now time to dig in.

We like to keep things simple with lemon and pepper, retaining that beautiful Cray taste, a sprinkling of fresh herbs is always a nice touch. But work your magic and share any tasty ideas you come up with!

p.s. Crays will last 3-5 days in the fridge once cooked. If you want them longer, put them in the freezer.