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.