How to eat Crawfish without losing its real taste

All over the world, millions of people consider crawfish a real treat. But perhaps many are those who fear the comparison between the claws in the plate, the cutlery in the hands and the stains on the shirt. In reality, there is nothing to be afraid this fish on the table, because the crawfish has no claws. Here AidBird is going to show you how to eat crawfish.

The fish has brownish-bluish color, up to 40 centimeters long, with a rich but certainly less refined taste than that of the crawfish. The fishes are in fact typical of the Mediterranean and the eastern Atlantic. They too can reach considerable size, but unlike the crawfish, they have a carapace spiny with thorns and brown-purple-reddish color. Above all, they do not have claws, but ten legs and two long antennae.

How to eat crawfish

How to eat crawfish

 

Crawfishes are totally claw less. There has no fear of fish bone in throat. If you don’t know how to eat Guava, you are well to the article about eating Guava. Let’s know how to eat crawfish.

  • It must be served with a nutcracker and a special fork, a bowl with water, lemon juice, and a towel.
  • Hold the crawfish from its back and twist the legs.
  • Push the pulp out with the special forks.
  • Break the claws from the attachment of the arms.
  • Separate the claws by breaking them in two.
  • Break the claw with the Nutcracker.
  • Gently pull out the meat, using the fork.
  • Keep the animal from the rear parade with one hand and hold the other half with the other.
  • At this point twist the two ends.
  • Cut the tail with a sharp knife.
  • Once the shell is open, remove it (it is a very easy way).
  • Clean your hands with water and lemon and eat the meat with the cutlery.

How to choose crawfish

Knowing the physical appearance will help you identify crawfishes on the fishmonger’s bench or in the restaurant’s aquarium, but to be sure to choose the best specimens you have to go in search of certain characteristics. A fresh should be lively and move; the carapace should have a bright color, the eyes are swollen and shiny.

The presence of dark spots on the back indicates a long stay in the nursery: the consequence is meat with an excessively coarse consistency. If you want a delicious crawfish, choose a small specimen, around 20 centimeters in length. Many also prefer females, recognizable because the fins on the abdomen are longer and wider, to have the opportunity to find eggs and the certainty of tasty ovaries and larger meat.

The basic rule is, however, to make sure that the crawfish is alive at the moment or very little before cooking: immediately after death, the crustaceans release substances that give the meat a pungent odor and a compact consistency.

How to present crawfish

And here is the moment feared you or by others, the crawfish arrive at the table. As a first step, check that the crawfish has not been broken and then reassembled: in this case, it would be sufficient to move the shell and start using it. If instead, the crawfish is whole, cover well with the napkin to avoid splashes.

Start with the removal of the tail: hold your head still with one hand and use the other to twist and pull the tail slightly, until you separate it from the rest. Extract the pulp with a fork: the bon ton does not allow you to suck at the table any crustacean, much less one with a refined reputation like that of the crawfish.

Then switch to the trunk, which coincides with the head: usually, the pressure of the fingers is enough to break the joints of body and legs, but if necessary you can request a forceps or a nutcracker to break the carapace. As mentioned at the beginning, fortunately, the crawfish has no claws to open: with a minimum effort you can quickly enjoy all of its tender pulp – but always using a fork.

Properties and health benefits crawfish

It is without a doubt one of the finest and most sought-after (and expensive) crustaceans, thanks to its succulent and nutritious flesh and its rarity: crawfishes, in fact, live mainly in deep and very difficult rocky bottoms to reach. It takes about five years to reach the right amount to be consumed.

Rich in phosphorus

Crawfish is naturally rich in phosphorus. As I have already explained in many articles, phosphorus is important for bone formation and participates in the formation of proteins. This fantastic mineral participates in cellular repair and helps our body to synthesize the nutrients that are given to it. 100 grams of crawfish give us the beauty of 350mg of phosphorus. But think that 100 grams of pumpkin seeds contain 1233 mg of phosphorus much more than crawfish.

Precisely for this reason, I always remain suspicious for just reason, from the “real” benefits, brought by many foods that if compared to other simpler ones lose to the overwhelming.

Rich in calcium

Calcium is one of the most important minerals and often we forget its importance. In recent years it has been a little demonized especially with the history of milk. Some true information that is completely wrong and that has created confusion among people. Crawfish contains 74mg of calcium per 100 grams of product.

Rich in protein

Poor in calories but rich in protein. Crawfish is a good food rich in natural proteins. From personal experience, I prefer to take proteins from other more reliable sources. Even if, in the era in which we find ourselves defined as “consumerism,” we eat and eat here and there for fashion, something that I particularly hate.

In the vast majority of health and wellness places, the crawfish will be presented with false nutritional information. Above all with images that have nothing to do with itself. Many people never see it and don’t know how to eat crawfish. This article may be helpful for them.

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