Fish
Whole
Whole crayfish is the intact live or cooked animal—the default form for boils, dill parties, and table peeling. Live quality means active legs and tail curl; cooked whole animals should smell clean and sweet, never ammonia-sour. Boil or steam in seasoned water until shells brighten and meat turns opaque. Serve piled high with spice or dill. Keep live stock cold and damp; cook the same day when possible.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.76 g
- Saturated Fat 1.01 g
- Trans Fat 0 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 2.11 g
- Cholesterol 51.9 mg
- Sodium 80.4 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.6 g
- Water 68.8 g
- Energy 134 kcal
- Water 68.8 g
- Protein 19.6 g
- Fat 4.76 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 2.03 g
- Polyunsaturated Fat 2.11 g
- Omega-3 0.84 g
- Vitamins 43.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.46 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 12.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 384 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 51.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.46 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.44 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 12.9 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Whole form averages edible parts as typically consumed.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Whole crayfish were cooked over open fires and in clay pots beside rivers and lakes.
Southern crawfish boils centred on whole live animals dumped onto communal tables.
Packaged whole crayfish for kräftskiva made seasonal feasts easier inland.