A Chef's Point of View and Purging



It's good to have a Chef's perspective on crayfish as a product. There is a link below to Boris Grahn Executive Chef web page talking about how to prepare and cook crayfish, but it also highlights the importance of 'purging' your product. I personally believe that a purged crayfish is worth at least twice as much as ' a la natural '.



To the Crayfish Farmer it is a relatively cheap part of the growing process. What is purging, it is the process of keeping the crayfish in clear filtered water from a minimum of two days prior to shipping. This is so the digestive tract is cleared and this improves the taste dramatically


If you don't purge your product it's only second class, don't expect follow up sales and forget about top prices.



Regards



Dave

TO SEE BORIS WEB PAGE CLICK HERE