Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less ...

Because other creatures—including people—eat crawfish, looking at them allows us to see how lithium moves through the food chain and potentially into us," says Joseph Kazery, a professor of ...

Over the last 20-30 years, river pollution and habitat loss have taken their toll on our only native crayfish. The tributaries of the Usk and the Wye are real enclaves for these lobster-like creatures ...

For the crayfish, bring 4 litres/7 pints water to the boil. Add the stout, salt, sugar, dill crowns and anise seeds. Add all the crayfish, bring back to the boil and boil for between 8-10 minutes.

Hot N Juicy Crawfish Project Manager Durand Truong join us to talk about upcoming Super Bowl and Mardi Gras events while ...

Kennet Crayfish Company launches a unique craft gin using crayfish claw shells and botanicals. The distilling process releases not only the sweet delicate ...

I’m very keen to impress my friends with delicious crayfish rolls. What’s the best way to serve them and how do I go about prepping the crayfish — I hear that you buy them alive!?

I've been given a very large frozen cooked crayfish but I've never in my life prepped one myself. Can you please give me a few pointers to how I should go about prepping and eventually eating a ...