🦞 Looking for more variety in your work? Take on the adventure and become a part-time crayfisherman!
A few years ago I noticed it myself: I was too much inside, too often behind a screen. Whereas I
Crayfish are not eaten with a knife and fork – you peel them with your hands. It may take a little fiddling, but trust us: if you peel and taste a fresh, juicy crayfish once, you will be sold forever. And you’ll learn it faster than you think!
Grasp the lobster by the body with one hand, and the tail with the other. Gently twist them apart. The tail contains the most meat – that’s what you want. Lightly squeeze the sides of the shell so that it cracks. Then you can gently pull the meat out. Voilà!
While peeling, you sometimes see a yellow or orange goo at the transition between head and tail. What is that? Very simple: it’s part of the process!
🔸 The yellow mass is usually the hepatopancreas – the lobster’s digestive organ. A kind of liver and pancreas in one.
🔸 In females, it can also be bright orange roe – the lobster’s eggs.
Both are perfectly edible and are even considered a delicacy in some cuisines. They have a full, briny flavor and are delicious in sauces, soups or Cajun dishes, for example. Find it too intense? No problem – just remove it. The tail meat remains top notch either way.
Hand peeling means: conscious eating. You taste more, you smell more, you enjoy more. Perfect for drinks, picnics or summer evenings with friends.
Curious? Order your portion of fresh crayfish right now in the webshop – and experience it for yourself!
A few years ago I noticed it myself: I was too much inside, too often behind a screen. Whereas I
The global seafood industry is in a state of flux – and we notice this at CFFH as well. More
