"Mark Thorson" > wrote in message
...
>I was in the Asian market nearest me this morning,
> and I wasn't planning on buying any fish, but I
> always go past the shellfish to keep a mental image
> of the recency of their stock. When the clams
> are vigorously squirting, that's when I buy them.
>
> Today, they had something they don't usually have.
> Crayfish. I seldom buy crayfish, but these ones
> were especially frisky. I've learned not to pass up
> opportunities to buy frisky seafood.
>
> I picked out three of the biggest, most frisky ones.
> That was only $1.58 at $4.99/lb.
>
> Having little experience with crayfish, I googled
> around for cooking instructions, and the procedure
> I selected was boiling for 6 minutes in salted
> water with dill, followed by cooling off in the
> pot liquor. They are in the refrigerator now,
> chilling in the pot liquor.
>
> My inclination would have been to steam them,
> then eat them hot with garlic-infused olive oil,
> but I'll defer to the experts on this one.
> My plan is to eat them chilled, which apparently
> is a Scandinavian style. I didn't know they have
> crayfish in Scandinavia.
I don't really know anything about crayfish except what I saw just recently
on TV. The crayfish were boiled in salted water that was liberally seasoned
with hot peppers and then the critters were allowed to hang out in the broth
for awhile. So, I would think that you chose a decent method.
Janet