Crawfish.co.uk

Crawfish recipes, facts and advice

The Benefits of Eating Fish

Did you know that the regular intake of fish may help one to fight a number of diseases and can earn you a number of benefits? The fish is described as one of the super food, that has whole lots of minerals, vitamins plus serves as a source of omega-3 fatty acids.

Besides being cooked deliciously and serving your appetite, it helps one, being so nutritious and as a source of good health.

Here are some benefits that you may enjoy with fish eating:
unnamed
Eyesight:

The in-take of oil-rich fish can help you get a brighter vision and strengthens your eye sight. Latest studies reveal that omega-3 fatty acids may protect eyesight in the case of the sufferers of (AMD) age-related macular degeneration (AMD) that causes blurred vision as causes the retina to degenerate.Moreover, fish has retinol, i.e. A form of vitamin A that strengthens the night vision.

Essential nutrients:

Fish may also serve you with all the necessary nutrients that keep you running easily, this may entail as many as the following nutrients:

Sodium, iodine, zinc, selenium and potassium and in addition to this, it is a source of vitamins as vitamins A and D.

Cancer:

As per a Swedish study of 6000 men, that is carried for about a period of 30-years have revealed that one’s not taking fish as a part of their diethad twice the chances of developing prostate cancer in comparison to those who took a reasonable amount of fish as a part for their diet. The selenium content in it, enable them to fight the cancer.

Depression:

The study shows that it eases depression and has the ability to raise the amount of the serotonin, a brain chemical serotonin.

Heart disease:

As per the research of the British Heart Foundation, eating the oily fish helps people to lower down the risk of all kinds of heart disease and enhances the survival chances as directly prevents a heart attack. The fish oil may also help in the reduction of blood clotting and to correct the abnormal heart rhythms followed by a heart attack.

Alzheimer’s:

The content of fish, precisely called as a polyunsaturated fatty acid helps to overcome any damage to brain cells.  This also helps down to control chance of high blood pressure that is directly related with dementia.

Arthritis:

It is also seen people that take up a good quantity of fish have a lower incidence of inflammatory ailments such as arthritis and the fish oil also helps in fighting down the rheumatoid arthritis.

Social benefits:

Another research that was taken up in in Mauritius, where a  number of children were given a handsome amount fish right  from the early age of three have lesser chances of getting engaged in criminal actions and have lesser criminal records as they reach up to the age of twenty-three.

Skin:

The dermatologist also reveals the benefits of fish over the skin, especially the salmon-filled diet can aid in smoothing out the age lines.
Goodness Of Eating A Fish1
Now the question arises which fish to eat and how much to eat?

For the former part, the best choice that one has included the following:

White fishthat entails the cod as it is a wonderful source of minerals and low-fat protein.

Then comes the oily fish, including salmon, hard, and mackerel contains thegreatest amount of omega-3 fatty acids.

In addition to this crabs, mussels and lobster are a part of the shellfish community, thus has a good amount of selenium which bares the property of cancer-fighting.

The recommended amount fish for adults is 3.5 ounces i.e. 99 grams.

4 Delectable Cuisines You Can Find In The Vicinity of Dubai

Over the timespan of several years, Dubai has been turned into one of the fastest growing urban cities that have numerous cultural influences from all over the world. These traditional impacts are not only seen in the people living in the city or shops being operated, but also at some of the best restaurants in Dubai.
Some of the premium restaurants and finest chefs have either shifted or opened another outlet of their businesses in Dubai so that they can provide various appetizing cuisines and dishes to the foreign visitors as well as permanent residents with a culinary experience beyond what they have ever imagined about the food before.

EP-131118983.jpg&MaxW=460&imageVersion=default

Steak Cuisine
One of the famous chef Luc Bonnaz has captured the minimalism and essence of traditional steakhouse food in Dubai and also added an intellect of indulgence in the steak recipes. The top best romantic restaurants in Downtown Dubai where it is served have the design and surroundings that provide an inviting environment that is hard to match with any other. These restaurants are categorized in the high-priced ones because the main course comes with the price tag of around 50 USD.
Different Flavoured Cuisines
Another well-known chef, Cedric Darthial who is passionate about cooking and have an experience of preparing new and rousing flavoured cuisines. He explored different flavours and types of cuisines around the world and then mixed it up with modest and exclusive dishes to introduce some of the most delicious recipes to the people of Dubai. You can have food presented by him in various famous restaurants of the city. Usually these diners are expensive but it worth every penny.
Japanese Cuisine
If you are a diehard enthusiast of Japanese cuisine then you must have heard about the chef Nobuyuki Matsuhisa. He is a renowned celebrity chef as well as a restaurateur who is popular for his unified cuisine in addition to the blending techniques of Japanese dishes with South American ingredients. He have made his signature dishes available to the people of Dubai by expanding his restaurant which serves its visitors with widespread sushi experience. His restaurant is located in one of the famous landmarks, The Palm Jumeirah, which makes a tour to the restaurant an experience in itself.

There is one of the most romantic food restaurants in Dubai that is famous for the Persian cuisine. The kitchen of this eatery is specifically designed to blend with the amazing flavours and a mixture of food that will leave you wanting more of it. The cuisine is priced within the mid and high range but the taste of food along with the great Persian inveigled atmosphere which makes it all worth it.
If you want to experience something superlative then there are some more expensive and exceptional restaurants located in this city that serve its customers with remarkable foods and cuisines of various different cultures. Many of these eateries have won esteemed awards for the incredible services provided to the citizens of Dubai.
Some of the diners are located in the areas where you can enjoy the tropical fish kept in the enormous floor to ceiling aquarium while relishing your dinner with your family members of friends.

Crawfish boulettes with creole tartar sauce.

Crawfish boulettes with creole tartar sauce.

1/2 cup chopped onions 1/4 cup chopped bell pepper
1/4 cup chopped celery 1 1/2 tsp minced garlic
1 pound peeled crawfish tails or 1 pound cooked and peeled shrimp 5 slices stale bread, broken into small pieces
1 egg beaten 3 tbsp chopped green onions
2 tbsp chopped parsley leaves 1 tsp salt
1/8 tsp freshly ground black pepper 1/4 tsp cayenne
1 1/2 cup dried fine bread crumbs 1 tbsp Creole Seasoning
Solid vegetable shortening or vegetable oil for deep-frying ~~~~~~~~~~~~~~~
Creole Tarter Sauce 1 egg
2 tsp minced garlic 2 tbsp fresh lemon juice
1 tbsp each chopped parsley leaves & chopped green onions 1 cup olive oil
1/4 tsp cayenne pepper 1 tbsp Creole or whole-grain mustard
1 tsp Kosher Salt  

 

At the food workstation by means of a metal blade, merge the onions, peppers, celery, garlic, crawfish tails, bread pieces and egg as one. Pulse the mixture a few period to finely chop the mixture. Do not puree. Transfer the mixture to a combination bowl and stir in the green onions and parsley. Season the fusion with salt, pepper, and cayenne.
fill up a large, heavy stockpot or saucepan with shortening or oil to a depth of 3 inches. Preheat oil to 360 degrees F.
form the concoction into small balls, about 1 tablespoon each. Season the bread crumbs with the 1 tablespoon of Creole Seasoning. Roll the balls into the seasoned bread crumbs. Fry the boulettes until golden brown, about 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with additional Creole Seasoning. hand out hot with Creole Tartar Sauce.
Creole Tartar Sauce
Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a slow, steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Editor’s Note – Use pasteurized eggs or an Egg Beaters type product.

 

Crawfish & Tasso Jambalaya


Directions:
Heat a heavy 6 to 8 quart stock pot or cast iron Dutch oven over medium heat. Add oil and sauté tasso until browned on all sides. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Add onions and sauté until brown and caramelized, 10 minutes. Add celery, bell peppers, and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Stir in the tomatoes, rice and sauté for 2 minutes. Add the stock, bay leaves, Worcestershire, and Creole or Cajun seasoning. Bring the liquid up to a boil, then cover, reduce heat, and simmer without stirring for 25 to 30 minutes. When the rice is tender or all of the liquid has been absorbed, turn heat off. Adjust salt, black pepper and hot sauce to taste. Stir in the crawfish tails and green onions and cover. Let the jambalaya rest for 10 minutes to allow the rice to fluff. Serve while hot.

 

Ingredients:

  • 3 tbsp vegetable oil
  • 1 lb tasso ham, diced
  • 2 cups onions, chopped
  • 1/2 cup celery, chopped
  • 1 cup red bell pepper, chopped
  • 1 tbsp garlic, minced
  • (15 oz) can diced tomatoes
  • 2 cups white rice
  • 6 cups chicken stock
  • 4 bay leaves
  • 1 tbsp Worcestershire sauce
  • 2 tsp of your favorite Creole or Cajun seasoning
  • 2 lbs Louisiana crawfish tails
  • 1 cup green onions, sliced
  • salt and black pepper to taste

 

 

Crawfish Courtbouillon

Directions:
In a 6 qt saucepan over medium-high heat, melt the butter. Whisk in flour, stirring constantly until medium or golden brown roux is achieved. Add onion, bell pepper, celery, and garlic to the roux. Sauté these vegetables until soft and translucent, 5-7 minutes. Add the wine to deglaze, or release any stuck or browned bits on the bottom of the pan. Add tomatoes, stock, bay leaves, salt, black pepper, cayenne, seasoning, Worcestershire, and hot sauce and stir. Cover, reduce heat, and simmer for 20 minutes, stirring occasionally. Add crawfish tails and fresh herbs, stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice, and garnish with lemon wedges.

 

Ingredients:

 

1/2 stick of butter

1/4 cup flour

1 large onion, diced

1 bell pepper, diced

2 stalks celery, diced

4 garlic cloves, minced

1 cup dry white wine

1 (15 oz) can diced tomatoes

3 cups crawfish stock (any seafood stock or a vegetable stock with a seafood “base” can be substituted)

2 bay leaves

1 tsp salt

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 tbsp Creole or Cajun seasoning

1 tbsp Worcestershire sauce

5 dashes of your favorite hot sauce

1 lb Louisiana crawfish tails

1/4 cup fresh parsley, chopped

2 tbsp fresh thyme, chopped

2 tbsp fresh oregano, chopped

steamed white rice

lemon slices or wedges for garnish

 

Best Way to store Crawfish

  • Home storage condidtions – room temperature 60 – 70F for pantry storage
  • refrigerator temperature of 35-40 freezer temprature of 0F or Lower

When trying to freeze crawfish make sure its in alright plastic containers or heavy-duty frezzer bags.
if you ready to cook remember to refrigerate within two hours of cooking
Keep live crawfish at 36-46 degrees for approximately 3 days with wet burlap sacks, towels, etc. on top. if it is LIVE, Can freeze boiled crawfish thereafter.  To re-heat, just place crawfish in boiling water for 45 seconds and serve immediately.

They could survive extreme cold. They could survive extreme heat. They could even survive in water containing low oxygen. Just put them in a tub of freshwater, leave the tub in the yard and they will live for a very long time. Feeding is preferred but not mandatory. Just don’t put them in tap water. If water from the lake/stream/pond is not available, use bottled water. Even if you put them in tap water, the bigger ones will still have a pretty good chance of surviving.

 

Mini-Crawfish Pies

Ingredients

Crust:

  • 8 tablespoons butter, cubed and softened
  • 1 (3-ounce) package cream cheese, softened
  • 1 cup all-purpose flour

Filling:

  • 6 tablespoons butter, sliced
  • 6 tablespoons all-purposes flour
  • 1 large yellow onion, diced
  • 4 stalks celery, diced
  • 2 small carrots, diced
  • 1 bunch scallions, diced
  • 1 green pepper, diced
  • 2 shallots, diced
  • 1 pound frozen crawfish tails, thawed
  • 3 tablespoons Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 4 cups chicken stock

Directions

Preheat oven to 325 degrees F.

 

For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

 

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.

Hello world!

Welcome to CrawFish.co.uk. This is our first post. We will soon begin to write more about crawfish recipes, crawfish facts and advice. Stay tuned.