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

that may be it the ones here dont rate them coming down that way later next year will have to try some real southern ones

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

Blue cod should never be mushy it's the best eating fish and is even better out of the freezer.
Once caught bleed and put on ice the flesh will stay firm and white.


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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

It's all the poor buggers can catch Barry.

fish fingers that sounds good recipe the commercial ones now in supermarket bloody disgusting its like some sort of minced paste in them not even heaps of tartare makes them taste good really gone downhill

Originally Posted by Barry the hunter

fish fingers that sounds good recipe the commercial ones now in supermarket bloody disgusting its like some sort of minced paste in them not even heaps of tartare makes them taste good really gone downhill

Fish fingers are usually made from Hoki and that's a fish I really enjoy, Very crumbly but great cooked in bite sizes. I do eat more of the cheaper fish due to the cost but have always preferred most fish over snapper

no these fish fingers her ladyship has been buying one could not tell what kind of fish its made of its so processed -its not fish slices like a proper piece of fillet - its like they have minced all the guts and waste bits and made them into a fish fillet shape cause that is what they taste like

Originally Posted by Barry the hunter

no these fish fingers her ladyship has been buying one could not tell what kind of fish its made of its so processed -its not fish slices like a proper piece of fillet - its like they have minced all the guts and waste bits and made them into a fish fillet shape cause that is what they taste like

So not unlike the method they make chicken nuggets ....Its all T.L.A....Tits Lips and Arseholes......

bugger ya I actually dont mind chicken nuggets with some sweet and sour sauce - but after that description

Boil them for a minute then split and pull the still raw meat out of the shell. Flour, egg , crumb then fry up with garlic butter. Delish

Originally Posted by matto1234

Boil them for a minute then split and pull the still raw meat out of the shell. Flour, egg , crumb then fry up with garlic butter. Delish

Have you tried it raw?
I do that with any loose legs. Drop them in hot water for thirty seconds so the meat comes away from the shell. Then eat raw. Very nice

Originally Posted by 7mmwsm

Have you tried it raw?
I do that with any loose legs. Drop them in hot water for thirty seconds so the meat comes away from the shell. Then eat raw. Very nice

10 seconds in microwave works a treat

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Originally Posted by 7mmwsm

Have you tried it raw?
I do that with any loose legs. Drop them in hot water for thirty seconds so the meat comes away from the shell. Then eat raw. Very nice

Legs are best. Tail is certainly second place.

I can't say a time for cooking, I just go by color change and bubbles on the surface.
6 mins seems to long, but would depend on pot and size of cray. Under cooked is way better than over cooked.
In fact a quick blance to get the shell off is enough....

You have to let it thaw in the fridge - it can take a day or more.. Can't cook it from frozen.
Crayfish is one of those 'your mileage may vary' foods. Personally, not in my top 10.

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.

How could anyone not like crayfish? That is like saying you don’t like breathing. Steam until they turn orange. Job done. I question the need to freeze as I have an unlimited ability to consume.