Preparing Your Crayfish

It’s important to show respect to your crayfish and prepare them as humanely as possible—it’s all part of respecting the moana and what it provides for us.

A Quick Heads-Up:
In Aotearoa, boiling live crayfish is not only illegal but also pretty grim for the poor creatures. Let’s make sure we’re treating them with the care they deserve.

How to Kill Crayfish Kindly

1. Let Them Pass In The Fridge:
Crayfish cannot survive at low temperatures, as they thrive in waters around 14–18°C depending on the season. Upon arrival, your crayfish will already be well-chilled from their journey on ice. Place them in the fridge, where they will gently fall asleep and pass naturally over a day or two. Please ensure there is no movement before boiling your crayfish.

Pro Tip: To be sure - check the small feelers around the mouth as this is typically where you will see the last movement.

2. For Immediate Enjoyment - In The Freezer:
If you plan to cook your crayfish right away, place them in the freezer for 30–45 minutes or longer if needed until there is no movement.

  • Check the feelers around their mouths—this is typically the last place you’ll see movement.

  • If there’s still movement, return them to the fridge or freezer for a little longer until they are fully dead.

3. Preparing for Grilling or BBQ:
For grilling or BBQing, you’ll need to kill the crayfish before preparation:

  • Locate the central horn (the largest spike on top of the head).

  • Pierce the crayfish between the eyes at this point, ensuring a swift and humane kill.

  • Immediately follow by cutting the crayfish in half lengthwise to prepare it for grilling or BBQing.