STORING YOUR CRAYS

Short-Term Storage:
Fresh crayfish can be kept in the fridge fresh for up to 2 days. The best method is to place them in a tray (or the fruit and vegetable drawer) and cover them with a damp tea towel to retain moisture. Be sure to rinse the tray and the crayfish daily to remove any juices they release, ensuring they stay clean and fresh.

Long-Term Storage:
If you’re planning to enjoy crayfish at a later date, follow these methods for best results:

1. Boil your Crayfish:
   If you want to enjoy the crayfish boiled at a later date, the best practice is to boil them before freezing them. This method helps maintain the meat’s texture and quality. If you freeze them first, and boil later — the meat will become mushy.

   • Boil the crayfish as soon as possible after they’ve passed (follow instructions).

   • Once cooked, drain them, wrap them individually in newspaper to prevent freezer burn, and freeze.

   • When ready to enjoy, defrost in the fridge and serve as desired!

2. For Grilled or BBQ Crayfish:
   If you’re planning to grill or BBQ the crayfish later, you have two options:

   • Freeze Immediately: Place the crayfish in the freezer immediately or once they’ve passed in the fridge. Defrost them before grilling.

   • Par-Boil Before Freezing: Boil the crayfish for half the usual cooking time, then drain and freeze — wrapped individually in newspaper. When ready to cook, defrost them in the fridge and finish on the grill or BBQ!