Saving private Cray

G'day all. It's been a while since I have visited this place. I tried pickling some Crays last session. It's oookkk but nothing to write home about. I put it in a brine over night and in the morning it was magnificent. I then did a pickle and slowly brought jars up to 85 deg. Waited till all bubbles left the jars and left to cool on the bench.
The final product was a bit flowery. Any suggestions on preserving Crays- ie Saving Private Crays

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timboon's picture

Posts: 2615

Date Joined: 14/11/10

 In my opinion your fucking

Sat, 2020-11-28 19:51

 In my opinion your fucking around way to much, just chop some different shit up with some different vinegars and see what you enjoy the most.


Its not hard to accumulate a fuckload of pickled cray if you onto em.....


Dont worry about fucking around with bubbles and temps....


Throw the cray in, throw all your shit in, give it a shake, make sure the cray is under the crap you've thrown in....


Walla, just try not to eat too much daily, that is the hard part!



Sea Hunter's picture

Posts: 155

Date Joined: 04/07/13

Thanks Timboon

Sat, 2020-11-28 20:20

 Love it!!


do you know if it will keep in a jar or is that just to be eaten within the week type deal?

Pescatore70's picture

Posts: 183

Date Joined: 03/12/19

 The secret is getting the

Sat, 2020-11-28 22:49

 The secret is getting the right brine mix S.H and ensuring you get any air out. The rest of it is pretty simple.

I always use a red wine- grape seed oil mix as it won't congeal in the fridge and doesn't over power the taste of whatever seafood you are pickling 

Add sliced chilli, peppercorns and you're on a winner.


scottland's picture

Posts: 2985

Date Joined: 10/05/10


Sat, 2020-11-28 23:01

 Try the French salad dressing mate it goes shit hot no mixtures to worry about delish


i support two teams eagles and whoever is playing the dockers

Jackalchub's picture

Posts: 536

Date Joined: 10/03/12

 Keep it simple.. par boil -

Sun, 2020-11-29 08:54

 Keep it simple.. par boil - cool. put in jar with diced chilli, garlic, pepper and praise italian dressing.

Tiny drop of grape seed oil on top. job done. 

quadfisher's picture

Posts: 1095

Date Joined: 28/09/10

Pickle me grandmuvva !

Sun, 2020-11-29 16:39

 I cant see why my pickled occto mix wouldnt work ,,,,,,,,,,,,, boil cray for a few minutes to loosen meat in shell, we use those jars with seal and wire clip,

 add to white malt vinegar approx 70%,,,,, grape seed oil max 20% and then 10% of sweet chilli sauce and tablespoon of honey , shake for 1 minute , 

 into fridge and enjoy for next few weeks. ( you need to like sweet chilli sauce to enjoy this pickle mix) ......



Pescatore70's picture

Posts: 183

Date Joined: 03/12/19

 Before i forget and it was a

Sun, 2020-11-29 17:27

 Before i forget and it was a mistake i made often.

Dont pack the cray meat or occy.

Has a tendency to lock small amounts of air and thats bad. Real bad.

Mike17's picture

Posts: 300

Date Joined: 30/06/13

Way to complicated

Wed, 2020-12-02 15:47

Keep it simple 


Dice up raw cray tails throw in a jar with half cheap italian dressing and half nice malt vinegar. Put in some pepper corns , chilli, onion, capsicum or whatever suits your taste but with just the plain mentioned mix it's still nice. 

Leave in the fridge for 2 days and rip the top off  and hook in . 


 Use The Force

little johnny's picture

Posts: 4294

Date Joined: 04/12/11

Scottland on the money

Wed, 2020-12-02 18:54

But I add 50/50 spicey malt vin /water . Don’t heat up just drop raw cray in there. Smoked cray unreal I only use French salad dressing really good

Posts: 82

Date Joined: 23/11/14


Sat, 2020-12-05 22:56

 I tail mine removing the intestine and visera. It is now legal to store them use a freezer bag remove as much air as possible. freezing legal quanities . You can barbeque them stir fry or boil once thawed.