Tips and Tricks

• Purging the Crayfish:  The cardinal rule is to purge and thoroughly wash the crayfish before cook them. Placing them in a basin or plastic container - rinse them  in enough changes of water for the water to run reasonably clear. Then add more water to cover the crayfish and add 2 cups of salt. This forces them to purge themselves of impurities. Stir for 2 minutes, then rinse crayfish. After purging and cleaning, don’t leave the crayfish covered with water, as they need air to stay alive. Keep the crayfish in a cool or shaded area until you’re ready to start cooking. NOTE: Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil.
• The two most common ways to cook and enjoy your lobsters are steaming or boiling and grilling or broiling, of course you can still enjoying it with your favourite recipes. On top of that you have to know are How to grill crayfish and How to peel crawfish.
  

Important!
Pregnant women and women who may become pregnant are advised NOT TO EAT the tomalley (liver of the crawfish), as it is the crawfish’s natural way of filtering out contaminants from its body.