Crayfish "Právě ti" – soft shell (M)

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 M is the ordinary table crayfish, and of the three sizes it has the most pieces per pack. Handy when the crayfish go on the table in one big bowl.

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 only turn tough. Best served hot with dill and lemon, or chilled with beer.

Keep refrigerated. Shelf life: two months.