Crayfish Sashimi

Preparation info
    • Difficulty

      Easy

Appears in

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 1 kg (2 lb 4 oz) local crayfish

Method

Plunge the live crayfish into a large bucket of heavily iced water for 15 minutes. This will help to humanely dispatch it. After 15 minutes, place the tip of a large sharp knife between the eyes and spike the crayfish. Transfer the crayfish to a large saucepan or stockpot of boiling salted water. Blanch for exactly 1 minute then return the crayfish to the iced water to cool.

Remove the