Low in sodium and rich in
vitamin E, crayfish are good
for heart health and excellent

Crayfish are freshwater crustaceans —you can find them in some fish markets or as prepared tails in the freezer or chiller cabinets. They have a bright pink appearance, sweet flavor, and make a good substitute for shrimp in recipes. They are much lower in sodium and cholesterol than shrimp and, like most other shellfish, crayfish contain an excellent range of minerals. They are a good source of the antioxidant vitamin E, which is linked with protection from arterial and heart disease, some cancers, and can reduce the pain of arthritis.

  • Low in calories and saturated fat.

  • Excellent source of vitamin E for health protection.

  • Rich in a range of vital minerals.

  • Reasonably low in sodium and cholesterol.

Practical tips:

If you buy uncooked crayfish, they should be live. To cook, drop into boiling water for 8–15 minutes, depending on size. Cooked, chilled, or frozen crayfish can be eaten at room temperature or added to stir fries for the last minute of cooking to heat through. Don’t overcook or they will toughen. Try serving cooked crayfish tails on whole wheat toast sprinkled with lemon juice and black pepper, garnished with arugula. Crushed crayfish shells make a good base for a seafood stock or sauce.

Crayfish are closely related to lobsters, and have a similar, sweet flavor and nutritional profile.

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