Explore: Cooking (crayfish)

nutrients in local cooking. Crayfish is a popular dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called kräftskiva

Crayfish are freshwater crustaceans belonging to the infraorder Astacidea, which also contains lobsters. Taxonomically, they are members of the superfamilies

Fishing for crayfish in lakes in August, before the crayfish breeding season, has been a Swedish tradition that is followed kräftskiva parties. The parts

'krondill' (crown dill) and used when cooking crayfish. The krondill is put into the water after the crayfish is boiled, but still in hot and salt water

The Tasmanian giant freshwater crayfish (Astacopsis gouldi), also called Tasmanian giant freshwater lobster, is the largest freshwater invertebrate and

sauce base, cream, and crayfish butter, along with crayfish tails. It is named for the town of Nantua, which is known for its crayfish, and the term à la

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from

The fourth series of the Australian cooking game show MasterChef Australia premiered on Sunday, 6 May 2012 at 7.30pm on Network Ten. Judges George Calombaris

Pellegrino Artusi's recipe in his Science of Cooking and the Art of Eating Well is as follows (it lacks tomatoes, crayfish and eggs): Take a young chicken, remove

crustacean in the Parastacidae family. It is listed as a vulnerable species of crayfish by the International Union for Conservation of Nature (IUCN), though the