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Redclaw
Redclaw is a type
of freshwater crayfish belonging to the same family as yabbies
and marrons. It is native to Queensland
and parts of the Northern Territory. It has a blue-brown shell
and is very similar in appearance to the yabby but has distinct
red markings on the bottom of its claws.
Garlic Baked Redclaw
Serves 4 as an entrée
 16 x 75g green Redclaws
100g butter
2 cloves garlic, finely chopped
1 tablespoon chopped flat-leaf parsley leaves
1 lemon, zested and juiced
Salt flakes and freshly ground black pepper, to taste
Crusty bread, to serve
Green salad, to serve
Preheat the oven to 200°C. Melt the butter
in a small saucepan. Add garlic, parsley, lemon zest and juice,
salt and pepper and stir to combine. Halve crayfish lengthways,
from the head down through the tail. Remove head contents, devein
and arrange, flesh-side up, on a baking tray. Brush liberally
with the butter mixture. Bake for 3-5 minutes, until the flesh
is opaque and shells have turned orange.
Arrange crayfish on plates and drizzle with the cooking juices
and any remaining butter mixture. Serve with crusty bread and green
salad.
Alternative species: Bugs, Marron, large Prawns, Rocklobsters,
Scampi, Yabby,
© Copyright Sydney Fish Market
REDCLAW FACTS
Red claw inhabit rivers, creeks, lakes, dams
and swamps and are mostly farmed in dams using simulated habitat such
as a system of plastic tubing or car tyres. There are roughly 64 crayfish
farms in Queensland producing around 75 tonnes per annum. Available
year round, redclaw are fast growing crustaceans, which can breed in
their first year and will breed several times in one season. They average
70g in weight and 12cm in length and yield around 30-35% in meat. Redclaw
are a medium priced crustacean and make an interesting alternative
to prawns.
TO BUY
Redclaw are sold live, frozen
and cooked, with live being higher in price. Live redclaw should
be active, be free of damage with lustrous blue to brown colour. Avoid
buying green/uncooked redclaw it deteriorates very rapidly once dead.
When purchasing, cooked redclaw should be free of damage, have a firm
shell and a pleasant fresh smell.
TO STORE
Live redclaw should be consumed as soon as possible after purchase.
Keep moist, cool and dark. Redclaw will die within 4 hours when stored
at temperatures of 10°c or less. There are two options for storing redclaw
purchased live; 1 To keep live: place in a container, cover
with a damp cloth and store in the coolest part of the house,
no warmer than 20°c, for up to two days. Only cook live redclaw
- discard any that have died. 2 To keep chilled: place
live redclaw in a covered container and refrigerate for up to 3 days.
Refrigerate cooked redclaw for up to 2 days. Freeze for up to 3
months, providing your freezer operates at -18°c or less.
TO PREPARE
Live redclaw that has been stored at room temperature will need to be
killed prior to cooking. Place in the refrigerator for 4 hours, in the
freezer for 45 minutes or in an ice slurry (50% ice and 50% water) for
20 minutes or until the redclaw is immobilised. Redclaw can be cooked
whole or in halves. Cut in halves lengthways, first through the head
and then through the tail and devein (remove the digestive tract).
TO COOK
Redclaw flesh is moist
with a firm texture and has a delicate and sweet flavour, the claws having
the sweetest flesh. Redclaw cook very quickly, the flesh turns opaque
and the shells turn orange-red in colour. Bake, barbecue, grill, steam,
poach or use in soups. They present well
on seafood platters and salads. The meat is used to fill ravioli
or dumplings. Citrus, fresh herbs such as tarragon or dill and
creamy sauces including coconut curries marry well with redclaw.
NUTRITIONAL ANALYSIS
Energy (kj) 405, protein (g) 21, Fat (g) 1.0, Chlesterol (mg)
90, Omega 3s (mg) 115
*Nutritional
information sourced from Australian Seafood Catering Manual
and Omega 3 content from CSIRO Marine Research. Values shown
are for every 100g edible portion of the species only (not
the complete recipe).
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