Crayfish tails in brine

The peeled meat of the tail of freshwater crayfish in a light salty brine, pink-white and springy, with a sweetish taste, for salads, pasta and appetizers.

Crayfish tails in brine are the peeled meat of the tail of freshwater crayfish in a light salty brine (sometimes with dill and spices), pink-white, springy, with a sweetish tender taste, ready to eat. They are served as a cold appetizer with lemon and sauce, added to salads, a crayfish tail cocktail, pasta, risotto, with rice and onto sandwiches and added to soups at the end of cooking.

Calories, proteins, fats and carbohydrates per 100 g of product

Crayfish tails in brine, Raw: Calories 77.0 kcal, Proteins 16.0 grams, Fats 1.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories77.0 kcal

Proteins16.0 grams

Fats1.0 grams

Carbohydrates0.0 grams

Data: USDA FoodData Central

Recipes with this ingredient

Olivier with crayfish necksRussian cuisine | Salads

From Vladimir Sidorov, chef of the restaurant "Cheretto More".

Chowder with shrimp, crayfish and savoy cabbageEuropean cuisine | Soups

Chowder with shrimp, crayfish, and savoy cabbage is an exquisite soup with rich seafood notes and a creamy texture. This recipe reflects the traditions of European cuisine inspired by the coastal regions of France and England. It combines the sweetness of shrimp and crayfish with a rich broth flavor, aromatic herbs, and cream. A light smokiness from bacon adds depth, while savoy cabbage provides a pleasant texture. This chowder is perfect for a cozy dinner in cold weather or as a festive seafood dish. Serving it over mashed potatoes makes it particularly hearty, turning the soup into a complete gastronomic delight.