CRAYFISH TRAPS

Freshwater crayfish, a sort of miniature lobster, are native to our lakes and rivers; the species found in Britain is the small white-clawed (Astacus pallipes) but they are increasingly rare due to pollution and a disease - the equivalent of rabbit's mixamitosis - that all but wiped them out. Farmed freshwater crayfish are a different species, the Red Signal (Pacifastacus Leniusculus) ; they come from the West coast of America via Sweden and have the advantage of being bigger in size, faster growing and disease resistant. These are now much more commen than the native White Clawed crayfish.

Our traps are very efficient at catching these little beasts, they come complete with a bait box (oily fish or cat food are a good bait), are made from plastic and stainless steel, and can be stacked for convenient storage.

Before eating, crayfish have to be cleansed to clear out their gut. Larousse Gastronomique goes into elaborate instructions about how to remove the ' media lamina of the tail flukes'. If you do not, 'it spoils their delicate flavour' Luckily this is not as difficult as it sounds, and placing them in a bucket of clean water, changed daily for a couple of days will will do the trick. Boiled in slightly salted water, or thrown on the BBQ they taste great! A simple recipe, and how to shell your crayfish can be found here

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