Crayfish
Astacus astacus · Pacifastacus leniusculus · crayfish
Crayfish: what every chef needs to know
Chances are Crayfish is already in your kitchen — a freshwater crustacean found in the Netherlands as the European crayfish and the invasive red American crayfish. For commercial kitchens, the American or Turkish crayfish is chiefly used, as it is commercially available. Crayfish are delivered live and cooked just before preparation. The meat is found in the tail, claws, and head (for bisque). In Scandinavia, crayfish is a cultural delicacy; traditional crayfish parties (kraftskiva) are held in August. In French cuisine, écrevisses à la nage is a classic starter. Crayfish contains a crustacean allergen trigger.
Crayfish: nutritional values per 100g (gekookt, staartenvlees)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Crayfish: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
boiled rivierkreeften in dill-broth, cold served with toast, majonaise and bier
classic poached rivierkreeften with fresh dill, shallot and white wine
Rivierkreeften poached in a aromatic court-broth with vegetables and herbs, served in their kookvloeistof
Crayfish: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use a broth of water, salt, sugar, dill and bier (Scandinavian use); dompel live rivierkreeften and boil precisely 3 minutes for small exemplaren.
Wok voorgekookte rivierkreeften with garlic, ginger and oyster sauce for a Asian preparation; not too long because the meat is rubberachtig.
rack lege schalen in the oven on 200°C and use ze as basis for a rich bisque; the umami from the schalen provides the soup are diepe flavour.
Crayfish: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Crayfish: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild crayfish is seasonal (July–October); catch restrictions apply during the spawning period. Farmed varieties are available year-round.
Crayfish: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Crayfish: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
creamy Bourgogne blanc with nuts of butter and hazelnut sluit to at the delicate sweetness of rivierkreeftenvlees
- Bourgogne Blanc
- Macon-Villages
- Saint-Veran
Alsatian Riesling with ripe apple, silex and mild acidity is a classic begeleider at ecrevisses a la nage
- Alsace Riesling
- Alsace Grand Cru Riesling
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Crayfish
At what temperature should you store Crayfish?
Store Crayfish at 0-4°C levend (max 24 hours); 0-4°C cooked (max 24 hours); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Crayfish professionally?
The primary professional technique for Crayfish is Boiling in dill-broth at 100°C for 3-4 minuten. Always verify core temperature with a calibrated probe thermometer.
Does Crayfish contain allergens?
Crayfish contains: Shellfish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Crayfish?
Crayfish provides 66 kcal, 14.2g protein and 0.8g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Crayfish in season?
Crayfish is in season in Northern Europe during Jul, Aug, Sep, Oct. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
