Cooked Crays
Submitted by mykel on Mon, 2017-12-25 08:20
Hi!,
I thawed some crays out for Christmas Lunch . They were cooked the same as previosly and frozen the same.
I thawed them in the fridge and shelled them as soon as ready. All looked perfect. then by the time i had finished shelling the meat on the first one was turning black, I cut this off and put the rest of teh meat back in the fridge in a clean container. Got them out to prepare for lunch and they are completely black?
Any ideas, and is it safe to salvage some meat and eat it?
ranmar850
Posts: 2702
Date Joined: 12/08/12
I've never seen that.
Getting a little black around under the tail/caraapace joint is not unusual, usually only cosmetic, cut it off. But then having the rest of it turn black? Never seen it. Length of cooking time has an effect on this--from when i was involved inthe industry, the " cooks", which were then a large part of the market, had to be boiled for 20 minutes, twice the time you would cook them for yourself, and this was to avoid the possibility of blackening. Can you remember how long you boiled them for? I do mine now, at least the ones I intend to freeze, for ten minutes, vigorous boiling. Eight minutes if I intend to eat them straight away.
Anyone else care to comment?
Walfootrot
Posts: 1385
Date Joined: 23/07/12
That's right, over cooking
That's right, over cooking if freezing
More drum lines, kill the bloody sharks!
mykel
Posts: 24
Date Joined: 28/01/17
I did not cook them a freind
I did not cook them a freind did I will need to check how long he cooked them for I undersatnd he cooked them for the usual 10 Minuttes as they were only 0.7 KG Thanks for your replies
meglodon
Posts: 5981
Date Joined: 17/06/10
Don't eat them what ever you do
Iam not saying you would but, a dose of sea food poisoning in not something you get over quick or are ever likely to forget.
Gray
Posts: 140
Date Joined: 10/02/11
I second that I got seafood
I second that
I got seafood posoning from crays a few years ago and this year is the first year i'm properly enjoying them again.
I still remember pulling the pots the week after and the smell of the pots smelt exactly like what was coming out of me. Horrible feeling
carnarvonite
Posts: 8673
Date Joined: 24/07/07
Salt
If you are not cooking them in sea water and don't know how much salt to put in there is an easy measure. When you think you have put too much in then double it.
It doesn't affect the taste and helps stop them gong black when thawed. As others have said, cook longer if going to be frozen
Saulty2
Posts: 658
Date Joined: 28/05/10
never had that happen
and would not eat as discribed , best way is freeze uncooked
mykel
Posts: 24
Date Joined: 28/01/17
Thanks for all the comments
Thanks for all the comments . Next time i will cook them myself.
Saulty2
Posts: 658
Date Joined: 28/05/10
more likely old crays 6-7 months old
/- before june , was the flesh hard to remove away from the shell cause thats a dead giveaway of old crays
Coastrunner
Posts: 452
Date Joined: 25/10/14
Why not freeze green
Take the OP comment they frozen by a mate on board, but why not freeze green and then you have the choice of cooking methods, is this not the best way ?