Ecrevisses—Crayfish

Whatever their method of preparation, crayfish should first be well washed and have the gut removed; the extreme end of the gut is found under the middle of the tail and can be removed by holding the middle tail segment between the point of a small knife and the thumb and then pulling so as to remove it whole without breaking. If left in the crayfish, especially during the breeding season, there is risk of a bitter taste being imparted to the fish.

It is essential that the operation of removing the gut is carried out immediately prior to cooking. If left for any length of time before cooking, the juices of the crayfish tend to leak out from the wound and finally leave the shell almost empty.