A guide explaining many of the different seafood preparation techniques.
- Run cold water over the crayfish to rinse out any grit
- Pull apart the body and tail of the crayfish so that the tail meat remains intact
- Peel the top flange from the body
- Turn the crayfish and nip the end of the tail to loosen the meat, and gently pull out
- Remove the intestine from along the back of the meat