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crayfish tail

The crayfish is a kind of small miniature lobster, not very caloric, but in addition, it is rich in protein. Beware of its fairly high cholesterol content, but their concentration of fatty acids helps to counterbalance this element. Discover the recipes based on healthy crayfish, the nutrient values of the crayfish, the number of calories, the vitamin, iron intake, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

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Nutrition
Values per 100 grams

Calories
81 Cal
Lipids
0.8 G
Cholesterol
120 Mg
Sodium
180 Mg
Potassium
250 Mg
Carbohydrates
0.5 G
Protein
18 G
Sugars
0.5 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
20 Mg
Food fibers
0.5 G
Calcium
36 Mg

FAQ

How to choose crayfish ?
When you buy crayfish, look for living and active crustaceans with a shiny and firm shell. The crayfish must have active pliers and antennas, without strong odors or soft parts. If you buy crayfish that have already been cooked, look for crustaceans with a bright color and firm flesh. Avoid crayfish which have an unpleasant smell, which are flabby or which have soft parts.
How to keep crayfish ?
The crayfish must be kept in a fresh environment to avoid their deterioration. If you bought living crayfish, place them in a covered container and keep them in the refrigerator. Living crayfish can be kept in the refrigerator for a maximum of two days. If you have bought cooked crayfish, place them in an airtight container and keep them in the refrigerator. The cooked crayfish can be kept in the refrigerator for a maximum of two days.
How to cook crayfish ?
The crayfish can be cooked in different ways, but one of the most common is to boil them in a court-bouillon for 10 to 15 minutes, then dissect them and serve them with a sauce. You can also cook them in sauce, for example in a recipe for crayfish stew, or to grill them on the barbecue.
What are the varieties of the crayfish ?
The red leg crashes, native to North America, which is often high in Europe for human consumption. The crayfish of Louisiana, also from North America, which is considered an invasive species in certain regions of the world. The marbled crayfish, originally from Europe, which is a species in danger due to the loss of its natural habitat and competition with other invasive species.
What dishes go well with the taste of the crayfish ?
The crayfish salad, which consists of a green salad garnished with cooked and seasoned crayfish tails with a mustard, shallot and parsley vinaigrette. The crayfish with swimming, which are crayfish cooked in a broth flavored with vegetables and herbs, served with a cream and mushroom sauce. The grilled crayfish, which are crayfish cooked on the barbecue or grill, seasoned with a marinade made from garlic, lemon and parsley.

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Index of Ingredients