Short-Term Storage:
Fresh crayfish can be kept in the fridge fresh for up to 2 days. The best method is to place them in a tray (or the fruit and vegetable drawer) and cover them with a damp tea towel to retain moisture. Be sure to rinse the tray and the crayfish daily to remove any juices they release, ensuring they stay clean and fresh.

Long-Term Storage:
If you’re planning to enjoy crayfish later, follow these methods for best results:

  1. For Boiled Crayfish:
    If you’re want to enjoy the crayfish boiled at a later, the best practice is to boil them before freezing. This method helps maintain the meat’s texture and quality. If you freeze first and boil later — the meat can become mushy.

    • Boil the crayfish as soon as possible after they’ve passed.

    • Once cooked, drain, wrap them individually in newspaper to prevent freezer burn, and freeze.

    • When ready to enjoy, defrost in the fridge and serve as desired!

  2. For Grilled or BBQ Crayfish:
    If you’re planning to grill or BBQ the crayfish later, you have two options:

    • Freeze Immediately: Place the crayfish in the freezer immediately or once they’ve passed in the fridge. Defrost them before grilling.

    • Par-Boil Before Freezing: Boil the crayfish for half the usual cooking time, then drain and freeze, wrapped individually in newspaper. When ready to cook, defrost them in the fridge and finish on the grill or BBQ!