Because crayfish, like all fish, are highly perishable, it's good to follow three rules when preparing them:
- Use only live, freshly caught crayfish from clean water.
- Kill crayfish instantly by dropping into boiling water.
- Keep crayfish chilled until used.
The amount of crayfish needed for a serving varies according to the size and variety captured.
- As a general rule only, 12 medium-sized crayfish (6 to 7 inches long) are sufficient for one serving.
- One pound of crayfish, live weight, is equal to one cup of meat, using tails and claws.
- One cup of crawfish meat will usually serve from two to six, depending on the recipe and amount of other ingredients.