This freshwater crustacean looks like a small lobster averaging 10cm/55g. The tail meat is succulent with a prawn-like texture and a lovely sweet taste. European wild crayfish are almost extinct and should not be purchased even if found, but other species are successfully farmed around the world. Whole crayfish are available frozen though harder to get fresh, and can be cooked like a lobster. Fresh tail meat preserved in brine is readily available and is ideal for salads, pasta and any prawn dishes. Not to be confused with the crawfish.
Here are some of the latest recipes for this particular species of fish.
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