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Crayfish Tail Meat

approx. 10 lbs total (800 - 1000 tails)

$274

  • Includes Fedex Overnight Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.



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  • Product Info
  • Storage
  • Recipes & Tips
  • Reviews

Size:

Approx. 10lb/box in 1lb, 80-100 tail packs

Features:

Peeled (Shell Off)
Par-Cooked
Frozen

Origin:

USA

Crayfish (aka crawfish, mudbugs, crawdads) are a small crustacean, the freshwater relative of the lobster.  They are beloved in Louisiana (used in both Creole and Cajun food) and some parts of Europe as well as in Australia and Scandinavia. 

The meat of the crawfish is found in its tail, similar to a lobster, with a lobster-esque fluffy texture and sweet flavor. Though some cultures like to extract the flavorful fat from crawfish heads or use the shells for fish stock, the tail meat is the main event.


Store crayfish tails in your freezer until you’re ready to use them, then thaw them in your refrigerator the night before you’re planning on using them.

Thaw frozen crayfish tails in your refrigerator overnight before cooking them.

Classic dishes featuring crayfish meat include etouffe, jambalaya, bisque and gratin.  Less common but very tasty applications include soufflés, savory pies & turnovers, and mousses. 

Of course, your crawfish dish need not be so complex.  They’re tasty turned into a sauce with other ingredients and served over pasta, grilled and tossed in salads, or with mayonnaise or aioli on the side (how to make mayonnaise/aioli at home). 

Flavored butters (aka compound butters) made with herbs, citrus zest, garlic or spices can be used to add richness and flavor to crayfish tails during cooking or at the table (how to make flavored butters).

Ingredients that pair well with crayfish tails include garlic, pasta, rice, chives, tomatoes, morel mushrooms, tarragon, bell peppers, squab, cayenne pepper, brandy, shrimp, white wine, vinegar, bacon, butter, parsley, alligator meat, mustard, and seafood boil seasoning.

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