Crayfish have a beautiful red colour with a firm texture and a mild shellfish flavour. They are caught in China at carefully selected areas when they reach 1-2 years of age. They are high in protein, low in fat and a good, natural source of calcium.
Crayfish tails in brine are easy-to-use and ready-to-eat. They can be stored in the refrigerator.
ServingThe crayfish are uniform in size, with a consistent quality. Their fresh taste is complimented by mild, fatty or acidic flavours such as lemon and sour cream. The crayfish are well suited for use in cold dishes including salads, sandwiches, and appetizers or as a topping.
Cooking instructionsReady to eat after draining
Crayfish tails (crustaceans), water, salt, acidity regulators (E330, E262), preservatives (E211, E202), flavourings (eg. dill flavouring).
Catching areaAsia - Inland waters (FAO 04)