How to safely process and prepare crayfish
June in China is the season for crayfish. So, do you know how to deal with crayfish? Soak the crayfish in water mixed with salt and vinegar for 30 minutes to kill any bacteria and remove silt. Then remove the head, the feet, and the gills which are attached to the feet at the head end. Removing this part allows us to have cleaner and more hygienic crayfish, and we can also make the edible part of the crayfish to better absorb the flavor of the broth during cooking. For cooking instructions, please see our popular spicy crayfish recipe.
Cost: market price, depends on total weight
Equipment
- 1 stainless steel tub or large pan for soaking
- 1 pair of sharp kitchen scissors
- 1 pair of thin gloves cloth or rubber dish washing gloves
- 1 chopstick or wooden stick
- 1 old, soft toothbrush
Materials
- clean, cold water to cover the crayfish for soaking
- 50 ml salt
- 20 ml vinegar
Instructions
- Soak the crayfish in water with added salt and vinegar for 20-30 minutes.clean, cold water to cover the crayfish for soaking, 50 ml salt, 20 ml vinegar
- Put on gloves and hold the junction of the crayfish's head and abdomen with your left hand. When our hands grasp this part, the crayfish's claws will not be able to hurt our hands.
- Using kitchen scissors, cut along the triangle on the shell of the head and discard this part.
- Using the chopstick, remove all the internal organs from the head and discard them.
- As shown in the picture, hold the crayfish with your left hand and to immobilize its claws. Then grasp the middle part of the tail with your right hand, twist it from side to side, and finally pull out the "vein” (the intestine).
- Remove the foot (gills) of the crayfish directly by hand.
- Use a brush to clean the shell.
- Wash all the treated crayfish again with water.
- Repeat with the next crayfish.
