Black flesh on cray tails
Submitted by Tom M on Fri, 2017-12-01 17:50
This must have been discussed before but unable to find when searching.
What causes parts of the crayfish flesh to go black / grey around the tail when seperated after boiling and what is the solution to prevent it?
I seem to recall vinegar added to the water when boiling?
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Tom M
little johnny
Posts: 5332
Date Joined: 04/12/11
I've found dropping them
In ice slurry best( black doesn't happen). Rather than drowning them. They go to sleep real quick. Possible blood ( black) when cooked I hang them upside down ( open tail on sink) all the crap stays in head and sets there. I do same with crabs turn them upside down. Get a heap dryer and cleaner crab and cray. Unsure have a crack. I also add 1 big spoon of sugar when I cook any crustation
Tom M
Posts: 662
Date Joined: 22/09/15
Thanks LJ they are put into
Thanks LJ they are put into ice slurry on the boat, will try the sugar and see what happens,
Tom M
ranmar850
Posts: 2702
Date Joined: 12/08/12
Can mean they have not been cooked long enough
It really is only cosmetic--the export cooked crays from the factory, IIRC, had to be boiled for 20 minutes to avoid this, obviously undesirable for a commercial product. Personally, I'd rather cook them for the period of time which gives the best taste/texture, and just remove any small discoloured bits. leaving frsh water slurry to chill them down for too long doesn't do them any favours--just enough to stun them before cooking is best. If you have a fair bit of transport time from when you catch to when you get home, keep them cool/cold but not immersed in fresh water for too long.
Tom M
Posts: 662
Date Joined: 22/09/15
Thanks makes sense
Thanks makes sense
Tom M