How to Clean and Devein Crayfish Like a Pro
We love eating crayfish. The most difficult part of cooking any crayfish dishes is the cleaning. it usually takes a lot of time and works to clean through crayfish. Especially if you need to remove its head and sand vein.
- When you buy crayfish, you’d better buy the ones that are alive and kicking. The alive crayfish’s meat is tender. Do not buy dead crayfish since its taste like noodle stall. Sometimes the crayfish’s shell is very soft, it is in the shedding period. You can still buy these crayfish, as long as it is live and fresh.
- Leave the tap running when brush crayfish. It’s easy to brush off the yellow crayfish paste after cutting the head, so that you can clean crayfish before removing its head.
- If you don’t eat it immediately after washing, you‘d better stir-fry with oil to keep the shrimp fresh.
- The crayfish washing process is very long,1500g (about 50 crayfish)usually take about 1 hour to wash.
Make sure to buy living crayfish. Never eat a dead crayfish.
First cut off the tip of crayfish claws. In order to avoid getting pinched during the cleaning process.
In this way, you would be pinched.
Cut off the small claws below.
Brush crayfish’s stomach and mouth until clean.
Cut off the tip of the lobster's head.
Once you cut off the tip, you can see its small black stomach. Remove it from its head.
This is the stomach. You can't eat it. Remove it carefully.
Crayfish's tail has three parts. Pull out the middle tail.
Pull out the middle tail so that you can pull out the sand vein at the same time.
This is the crayfish’s sand vein.
Cut off both sides of the shell on its head until you see the gills.
After removing the gills, brush the gill place until clean.
Now, you are done. The crayfish is cleaner than having it in the restaurant. You can start cooking delicious crayfish food.