Crayfish

Known as écrevisse (France), gamberi (Italy), astaco or cangrejo de rio (Spain).

The crayfish is a freshwater shellfish that looks somewhat like a miniature lobster, approximately 7.5-10 cm (3-4 in) in length. Also known as the freshwater lobster, yabby, crawdad and (somewhat confusingly) crawfish, the sweet-fleshed crayfish may be found in clear, unpolluted chalk streams.

Cultivated varieties are available from good fish dealers; allow 10–12 crayfish per person. It is usually best to choose live specimens, as once dead, they spoil very quickly. However, frozen crayfish may be used as a good alternative.

To cook, drop them into a pan of rapidly boiling water into which you have put plenty of salt and fresh dill and boil for about 5 minutes - until they turn bright scarlet. At that point, turn off the heat and then allow them to cool in the pan. Once cold, they should be served with melted butter or mayonnaise.

Crayfish may also used to make a delicious, creamy bisque, and for sauce Nantua - a béchamel-based sauce made with cream, butter and garnished with crayfish tails and served with seafood or egg dishes.