Marron Cherax tenuimanus

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Freshwater crayfish yield a surprisingly sweet-flavoured flesh. Ideal for soups and bisques, they can also be barbecued, steamed, grilled and pan-fried, in and out of the shell.

Freshwater crayfish rival the popular prawn cocktail when combined with aioli, pesto or citrus dressings. Use the sweet meat as stuffing for meat dishes such as veal or beef.

Freshwater crayfish make a flavour-some terrine and are also popular in seafood platters as an alternative to prawns, rocklobsters or crabs.

Freshwater crayfish (“crawfish” in the USA) are popular in many countries (e.g. in the famous West Indian gumbos and in South America in a garlic, parsley and shallot stew). They also marry well with saffron, cap-sicum and thyme.

Taste

FlavourOilinessMoisture
Medium Low Moist

Wines

For freshwater crayfish served with a garlic and dill glaze and watercress cream, the accompanying wine should be robust enough to complement these stronger flavours. Try an aged Semillon or a herbaceous Sauvignon Blanc.

Nutrition Information (average quantity per 100g)

Energy 405 (96 Calories) Fat (total) 0.8 g Alpha‐linolenic acid 37 mg
Protein 21 g Saturated fat 25% of total fat Docosahexaenoic acid 14 mg
Cholesterol 90 mg Monounsaturated fat 35% of total fat Eicosapentaenoic acid 64 mg
Sodium na Polyunsaturated fat 39% of total fat