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A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About
What better way is there to eat a lobster or crab than straight out of the shell while still warm, or prawns dipped in a little garlic mayonnaise, peeling them as you go. These are the most common of the crustaceans, but there are, of course, others such as crawfish and shrimps. There is also the freshwater crayfish, which was once abundant in our rivers and streams, but, alas not now; pollution has seen to that. In this section, I have again tried to introduce a few new ideas for the dinner table; some are easy and some a little more difficult, but all of them are well worth a try.