Crayfish

What Is Crayfish (Kerevit)?

Crayfish (Astacus and related genera) is a freshwater crustacean resembling a small lobster, living in lakes, streams, and reservoirs. With its claws and tail, it looks like a miniature lobster; it is caught in some of Turkey's lakes.

The edible part is mainly the tail flesh; this sweetish, firm, white flesh is consumed boiled. It is enjoyed as a meze and in cold dishes, and was once an important export product.

Nutritional Value of Crayfish

100 g of raw crayfish flesh contains approximately 72 kcal of energy, 14.9 g of protein, and only 0.95 g of fat; it is a source of vitamin B12. It is a lean, light crustacean.

What Are the Benefits of Crayfish?

With its high-quality protein and low fat content, crayfish can be considered a light part of a balanced diet; it also contributes to B12 intake.

This information is general; crayfish is a food, not a substitute for medical treatment. Those with shellfish allergies should be careful.

How to Choose Crayfish

The best is live, active crayfish; specimens with a curled tail, an intact shell, and a clean scent are preferred. If bought cooked, an inward-curled tail indicates it was cooked fresh.

• Live specimens should be active, with a curled tail
• Shell should be intact, scent clean
• When cooked, the tail should be curled inward

How to Store Crayfish

Live crayfish should be kept briefly in a cool, moist environment and cooked as soon as possible. Cooked crayfish keeps in a sealed container in the refrigerator for 1–2 days.

Using Crayfish in the Kitchen

Crayfish is mostly boiled in spiced-lemon water, with the tail flesh removed and made into a meze; it is also used in sauced, buttered, and rice-pilaf recipes.

How Is Crayfish Boiled?

Washed live crayfish are dropped into boiling, salted, lemony water; they cook within a few minutes as their shells turn red and their tails curl, then they are strained.

How Is Crayfish Tail Meat Removed?

The tail of cooked crayfish is separated from the body by twisting; the shell is squeezed and opened, and the flesh inside is removed whole.

Which Recipes Use Crayfish?

Boiled crayfish meze, buttered crayfish, crayfish salad, and crayfish rice pilaf are its best-known uses.

Frequently Asked Questions

Are crayfish and lobster the same?

Although they look similar, they are not the same; crayfish is a freshwater crustacean and much smaller than lobster. Both belong to the same broader crustacean group.

Which part of crayfish is eaten?

Mainly the tail flesh is eaten; in large specimens, the claw meat is also used.

Why is crayfish cooked alive?

Since shellfish spoil quickly after dying, it is recommended to cook them alive or very fresh to preserve freshness.

When is crayfish caught?

Its peak season is spring and summer; specific fishing seasons and size limits apply in lakes.