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Oh how I miss catching a bucket full of freshwater Cray's then boiling billy of water.back then it was accepted practise to add boiling water directly to pot of Cray's. When they had a few minutes in boiling water used to scoff them as fast as could get them out of pot.beautiful grub.
Legs are best. Tail is certainly second place.Quote:
Originally Posted by 7mmwsm
I can't say a time for cooking, I just go by color change and bubbles on the surface.
6 mins seems to long, but would depend on pot and size of cray. Under cooked is way better than over cooked.
In fact a quick blance to get the shell off is enough....
My favourite way of doing Cray's,
Just cut in half raw (if cooked just be easy on the length of time in next step) make a nice herbed butter and paste it over each side and grill in the oven, the butter will soak through the meat and poach it in the shell. Absolutely brilliant
That’s a piss off, being in Kinloch with a frozen cray! They’re great fresh, but watery from frozen. It’s a bugger cause I keep getting them given to me. Her daughters boy friend thinks she likes them, she cannot disappoint him:cool:Quote:
Originally Posted by 7mmwsm
Don't you live by the sea?Quote:
Originally Posted by Maca49
Tell her to get the lazy bugger to cook them before he gives them to her. But give her definite cooking instructions to pass on.
Thaw them, cut in half and de-poo and de-pootube them, marinade in white wine with a drizzle of cheese and a sprinkling of crushed garlic and some paprika or a very light dusting of curry powder and on the BBQ or into a frypan until cooked. They will not seem splushy or watery after that and are damn tasty.Quote:
Originally Posted by Maca49
marinade in white wine
any one who cooks crayfish or marinades crayfish in wine deserves to be made to drink wine coolers until they are horribly sick and become repentant
fark!! just went to new world for some milk, walked passed the fish counter
$80 for blue cod!
I’d take prawns over crayfish, especially some big tiger prawns
I’ll try, without the garlic, can’t stand it!Quote:
Originally Posted by No.3
The people expressing strong opinions in favour of crays will be over-represented in the answers to this thread
I've had fresh crays nicely cooked with a big buttery chardonnay and honestly I could take or leave it so you are not alone if your reaction to crays is "meh"
If everyone liked the same thing there would only be one flavour..
How can anything so white come out the other end so BLACK .
Definitely overrated, the miso will eat it all day long boiled from the pot, Just bland imo. I do eat it drowned in garlic sauce or some sort of sauce with flavour. The meat itself has nil flavour.
For me texture is just as important as taste if not more so. If I do have one I like them split, mostly cooked with salt, pepper, butter & paprika and finished/crisped up meat side down.
That's mental.Quote:
Originally Posted by gonetropo
Food prices in NZ are a joke.
Yes Sir:sarge:Quote:
Originally Posted by 7mmwsm
Yep Islands in the South Pacific and our fish prices are based on what overseas markets are willing to pay, no consideration given to given to the idea that xx% should be sold retail in NZ for a price set buy the public, i.e. if 90+% doesn't sell the price is too high.Quote:
Originally Posted by norsk
Sorry. Rant over, just a pet peve of mine.
sort of the anti michael jacksonQuote:
Originally Posted by m101a1
Wouldnt say its anything out of this world, the best thing Ive done with crayfish is make a crayfish pizza
worse the big companies have effectively destroyed the small local fishing fleets and the quota has gone to a few who just say screw local market price its rape and pillage for maximum profitQuote:
Originally Posted by No good names left
Getting some fried rice last night to add to the chicken nibbles the missus did, spotted they do blue cod.
It was maybe 15 bucks for a piece of battered fried cod.
Yup won't be having that
Mate, try it before you knock it. BBQ on the back of the charter boat used to do a roaring trade in crays done like that, not a single complaint ever recorded. Except maybe "All gone? This is bulls...".Quote:
Originally Posted by Barry the hunter
Yeah, your answer there is "New World". Bloody avo's - tiny scungy looking things too, $2.50 each. Down the road, $5 a bag of 6 twice the size...Quote:
Originally Posted by gonetropo
I have tried it off a bbq after some Muppet poured wine all over it - nearly bloody fainted with horror - wont touch it - go visit me mates up the east coast put wine near their crays and ya be run out of town - I never have any food cooked with wine including so called reductions - it does crack me up with this thread all those saying they dont like crayfish and then seeing what they put with it - wine - curry - what do they expect with a crustacean that has a very delicate flavor - in years of mixing with east coast locals I have only ever seen crays boiled and they love their craysQuote:
Originally Posted by No.3
No imagination those people. Paprika and curry both impart a really delicate flavour to the cray and it brings out the flavours already in the cray. I used to be of the "boil it or nothing" brigade I will admit - being one of those East Coast types that accept no other way haha. But no, I've gone over to the dark side now and have really seen the light as far as what you can do with the humble cray. I won't go further for fear of lynching though!
Small crays are where it’s at, sweet and delicious, larger ones go for the legs as the tail gets somewhat bland / very slightly bitter!
Fresh is absolutely the best, over rated ?
Up to the person eating it, one daughter loves them with a passion the other not so much, and my son enjoys them in a rub ( pop corn chicken style).
Haven’t had a scallop season here in the top of the south in 7 years. So crays a nice treat, love catching em , and sharing them with folks!
I’d say steak is over rated as I’m a mutton lover, greasy and delicious slow cooked all day, now that some good chewing!
cray burgers are damn good -- for that I will allow a little mayonnaise with the lettuce and a hint of tartare yummy - working on the cray boat out of Gissy back in early seventies I would have 3-4 whole tail sandwiches for lunch - used to chow down on the smaller green crays we could not sellQuote:
Originally Posted by No.3
yes mutton agree - but find real mutton - its all reject lambs - mad butcher here did have some mutton chops - might look on wedQuote:
Originally Posted by stingray
It wipes your liver as it passes throughQuote:
Originally Posted by m101a1
So you need to buy a New World, life’s your oysterQuote:
Originally Posted by No.3
Sauce doesn't touch steak in my house... I shoot it and carry it out then cook it.eat it like that or have store bought sausages. Guess folks feel the same about Cray's.
I don't mind crayfish every now and again but as I don't go fishing for them and I never buy them I don't have it often.
Salt, pepper and either lemon or a bit of vinegar in a sandwich. That's the go.
An example of fresh v frozen was when I was in OZ over 10 years ago.
Saw some king crab legs at the local co-op in Newcastle. Lad was at rep training on the Sunday. Went in for a squiz.
Seen it there the week before but to dear.
Well I talked myself into it this time and took them back to an ex mates to have with some Sunday sherberts.
Both him and his missus both reckoned it was some of the tastiest crab they had had and that's counting muddies which is saying a lot in aussie. I liked it too
Fast forward a few months and saw some in the local coles. Half the price but obviously thawed. Yeah nah. Was basically what you would think. A bit mushy.
I did try a Bug at a course in Sydney.
Opened in half, meat from the tail taken out, shredded and done in a mild curry.
It was very nice
Old mate brought some cray over from Stewart Island , it was in a large AG preserving jar , it had been preserved in white vinegar I think and a wee bit of onion , hell it was good .
Larger ones get em just after they go hardshell after the moult... Few months after that they go a little bitter I reckon too.Quote:
Originally Posted by stingray
Yeah that makes sense, our bucks that are not holding a nest go shallow, so plenty of tucker, kina, pāua , and anything else they can crush or pry apart, and no stress defending his ladies.Quote:
Originally Posted by No.3
I got some from our local fishnchips, fillets were unusually flat for a cod... I dunno maybe it got run over first :(Quote:
Originally Posted by csmiffy
very sharp knife and sliced in half maybe ???
All shellfish is meh!
Nice blue cod, snapper or flounder for me. Wife likes scallops can't understand why just as over rated as cray.
In my opinion - massively overrated.
Half.....and half again. Nice fish but plurry expensive to purchase.Quote:
Originally Posted by Barry the hunter