Konsten att äta kräftor

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The art of eating crayfish
Do you belong to those who only eat the tail and think the rest is only bothersome? Are you invited to your first crayfish party? Do you want to know how to get all the good stuff out of the little morsels?

To call crayfisheating an artform may be an exaggeration. There are no rules really, and it is allowed to slurp and splash freely. But for those who want to get the most possible out of the eating, here are some step by step guide.


1.Optimal sucktion technique
The first step is to suck out as much as possible of the broth from the bottom. The very best is to break off one of the claws by the second joint from within. Then You get a perfect straw and need not suck Yourself blue in the face to get a lot of broth. Only drawback is that it is a bit more civilized and sounds less than the traditional method of sucking the belly directly, but superior by far.


2.Take the claws apart
On to the claws. Break off the whole claw from the body inclusive the whole leg. Then take off the claw from the leg and break apart the two pieces of the leg and eat the contents. (Get aid from the teeth or a pair of pliers if the shell is tough).

Then break off the movable part of the outer claw, and don\'t forget to suck out the broth from the claw, there is the best broth on the whole crayfish.

3.The claw meat
Most often there is a thin string of meat in the removed piece of claw. To get hold of it, break off the tip of the claw with the aid of the hole in the crayfish knife or other tool. Then suck from the big end to get the meat string out.

Break the rest of the claw and pick out the meat. If the shell is really hard, a nutcracker or a pair of pliers will come to good use so as not to put the teeth at risk. In the claw meat there is a hidden see through fin that you don\'t eat (see the picture to the far left).


4.Take off the shield
To pick off the shield, cut off the head just behind the eyes with the crayfish knife or another sharp knife. After that the shield comes off nicely. Scrape off and eat the crayfish butter from the inside of the shield. The amount of butter varies from nothing to a thick layer.

5.Throw away the stomach
When the shield is gone you do away with the black stomach located in the front. On each side there is a small pointy horn, grip the horns and pull outwards/upwards and the sack will follow. It is important that the whole sack comes away, as the contents of it is the only thing that taste really really bad.

6.More sucktion
When the stomach is gone you break off the front of the crayfish from the tail just at the tail joint. The upper side is juicy and good to suck. If it looks black and gooey, it is probably mud, then leave it.

7.The tail
Break off the shell from the tail. Simplest is to break off the small tabs that protrudes along with the tail at both sides. When the shell is gone, pull the tail apart in two lengthwise, as shown on the picture to the right.

If the crayfish is female there is some good fish eggs in the front of the tail part (the part that followed the front). This is rare among the large crayfish since the females are smaller. But if it is a fertile male there can be a long white rolled up seemen tube that is normally not eaten. It is NOT a worm like many horrified people report to media each year. If there are neither seemen nor eggs, then there is a yellow-brown cream that is good eating.


8.The tail meat – the prize
Now the bowel is freed and can be easily removed. Left is only to devour the tail meat, that is the largest piece of meat by far on the crayfish.

9.String up the trophys
How many did You finish on the night?
Most wins!

Jag översatte texten till en vän i Frankrike för att beskriva denna cermoniella måltid.

Det är inte min grej att äta kräftor, så det kan ha smugit sig in något fel. Rätta gärna.

När är den officiella säsongens start och slutdatum?

Det enda startdatumet jag hittade kunde inte konfirmeras gälla 2006. Är det samma datum alla år?

Tidigare var det endast tillåtet att fiska mellan 2:a onsdagen i augusti och den 1 november. Numera finns det inga sådana generella bestämmelser utan olika regler kan gälla på olika fiskevatten.

Begreppet kräftsäsong lever ändå kvar, men jag vet inte om den är datumbestämd, inte mer precist än början på augusti och ett par månader framåt.

Kul att du översatte artikeln! Tycker det ser bra ut, hittade inga konstigheter omedelbart i alla fall. Kan vi få publicera den här på sajten, om vi anger att du gjort översättningen? Kan ju vara till nytta för fler utländska besökare.

Tack för svaret, jag lyckades inte hitta något igår.

Finns det inga fel i texten så publicera bara, det var därför jag postade texten i forumet. Men den gör sig naturligtvis bättre tillsammans med bilderna.

En riktigt bra artikel! Har du något recept du kan på inbakade recept?