The shell softens in the brine, so the crayfish is peeled by hand. Size L — more meat in every tail.
950 Kč/ pc1,357 Kč / kg
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After cooking in brine, the shell of these crayfish softens, and a crayfish can be taken apart by hand — no crackers, no struggle. Hence the "soft shell" in the name: it is about how they are eaten, not about the breed.
This is the narrow-clawed crayfish (Astacus leptodactylus) from the Anatolian lakes of Turkey. It differs from the European noble crayfish by its long, narrow claws. From the 1970s to the mid-1980s, Turkey was the main supplier of crayfish to Western Europe, and the fishery there continues to this day.
The crayfish are cooked right in the brine with dill and spices and packed in the same brine. The meat does not dry out, and the taste of the brine reaches the plate.
700 g is the net weight of the crayfish, without brine. Size L is one step up from M: fewer pieces per pack, but more meat in every tail, and the claws are already worth opening.
To serve hot, warm the crayfish with the brine for three to five minutes; there is no need to cook them again — the meat would turn tough. Best served hot with dill and lemon, or chilled with beer.
Keep refrigerated. Shelf life: two months.
Thermobox with cooling packs. Temperature and product quality guaranteed the whole way.
Delivery windows in Prague and nearby: 10:00–12:00, 13:00–16:00. Orders placed by 15:00 (Mon–Sat) arrive the same day.
