Thread: Is cray fish overrated or am I cooking it wrong?

marinade in white wine

any one who cooks crayfish or marinades crayfish in wine deserves to be made to drink wine coolers until they are horribly sick and become repentant

Originally Posted by Barry the hunter

marinade in white wine

any one who cooks crayfish or marinades crayfish in wine deserves to be made to drink wine coolers until they are horribly sick and become repentant

Mate, try it before you knock it. BBQ on the back of the charter boat used to do a roaring trade in crays done like that, not a single complaint ever recorded. Except maybe "All gone? This is bulls...".

Originally Posted by No.3

Thaw them, cut in half and de-poo and de-pootube them, marinade in white wine with a drizzle of cheese and a sprinkling of crushed garlic and some paprika or a very light dusting of curry powder and on the BBQ or into a frypan until cooked. They will not seem splushy or watery after that and are damn tasty.

I’ll try, without the garlic, can’t stand it!

The best thing to do with Cray fish is use them to catch a nice eating fish.
Or give them away.


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I will take them of ya hands mate before ya use em as bait couple of beers ??

I'm pretty convinced that time of year, what they have been eating etc makes them a bit variable. I cook them the same way every time and some are sweet and succulent and some are average and a touch bitter.

If it wasn’t cooked before freezing it needs a good 24 hr to defrost , if half frozen and boiled it comes out as you describe, then you double cooked it

Is it over-rated? Probably, but I love it!

I normally do about 5 minutes in boiling water. Great with a garlic butter dip.

Good on Ya MB

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

Originally Posted by No good names left

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

Some US fishermen swear by freezing fish fillets in bags of water!

At one point we were making up bulk batches of fish fingers for my son. Usual flour, egg wash and panko breadcrumbs. We froze them separately on trays. On defrosting and cooking, it was apparent that the fish was well preserved without freezer burn. A coating of some kind does seem to protect the fillets.

Originally Posted by No good names left

I read about a method of freezing crays that I tried on fish fillets and it worked nicely. Freeze the fish, once frozen dip the fillet in water & refreeze it. Repeat it a few times and it's a an airtight pack.
I don't know if this would work long term as I only kept them frozen a few months.

In tetra pack carton filled with water is another way.

100 ways to skin a cat.My method steam in sea water 8mins .Cool Hanging by their tale so it doesn't coil up rigor mortis .Split the tail in half lengthways,fry on the Barbie with garlic butter.Blue cod is better but.As Baz says if freezing them down,wrap in newspaper then gladwrap with the reqd catch date label to keep the feds happy re accumulation rule[ATTACH]

ohh lord blue cod not going there except to say as a North Island fisherman just cannot understand the souths fasisination with blue cod - mushy - snapper every day or better blue nose

Originally Posted by Barry the hunter

ohh lord blue cod not going there except to say as a North Island fisherman just cannot understand the souths fasisination with blue cod - mushy - snapper every day or better blue nose

Nope Baz ,think you are confusing with Red(also known as Akaroa)Cod.Mushy shyte.Blue Cod raised in cold southern waters,firm, flakey,fillets.Put a horn on a jellyfish.