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

Learnt a few good tips from this thread. Don’t get cray very often these days but the only cooking issues I’ve had are with the bigger ones, getting the cooking times right. My taste is simple when it comes to eating them and that’s, warm, between slices of fresh white bread and butter with a nice creamy mayo.

Also, I’ve always found that if you’re freezing fish, break it down to serving size, tight wrap in gladwrap, and store in containers. Seems to keep the freshness of it better than any other technique I’ve tried.