Redclaw

When Caught

Marron: harvested from farms year round

Redclaw: harvested from farms year round

Yabby: caught in the wild and harvested from farms year round

Important Features

Wild/Farmed: Wild and Farmed
Habitat: Freshwater
Recovery Rate: Marron flesh: 40% of total weight (100 g), Redclaw flesh: 25% of total weight (100 g); Recovery varies with size. Larger specimens give a lower recovery rate even though they have additional meat in the claws.

Redclaw Research

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Remarks

The claws and legs of freshwater crayfish are part of their attractiveness, but care needs to be taken to avoid damage (particularly with frozen freshwater crayfish). Frozen freshwater crayfish should be glazed (dipped in water and refrozen).

The colour of live freshwater crayfish varies with species and can differ markedly from one area to another. In redclaw, only the males have the characteristic red region on their claws.

Freshwater crayfish make fascinating live displays in an aquarium. In this environment they can survive for a remarkably long time.

Imports

Nil

It is illegal to import live freshwater crayfish.

Overseas Names

General: crawfish (similar species)

Alternatives

blue swimmer crab, mud crab, rocklobster, spanner crab

Grading

Grading can vary by supplier and region. An example of grading systems for freshwater crayfish is presented below.

Redclaw Cherax quadricarinatus

Photograph by CSIRO

Nutrition Facts

per 100g of raw product

Kilojoules	405 (96 Calories)
Cholesterol	90 mg
Sodium	na
Total fat (oil)	0.8 g
Saturated fat	25% of total fat
Monounsaturated fat	35% of total fat
Polyunsaturated fat	39% of total fat
Omega-3, EPA	64 mg
Omega-3, DHA	14 mg
Omega-6, AA	37 mg

Oil data presented are for redclaw; other data for white yabby.

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Freshwater crayfish yield a surprisingly sweet-flavoured flesh. Ideal for soups and bisques, they can also be barbecued, steamed, grilled and pan-fried, in and out of the shell. Freshwater crayfish rival the popular prawn cocktail when combined with aioli, pesto or citrus dressings. Use the sweet meat as stuffing for meat dishes such as veal or beef. Freshwater crayfish make a flavour-some terrine and are also popular in seafood platters as an alternative to prawns, rocklobsters or crabs.

Freshwater crayfish ( crawfish in the USA) are popular in many countries (e.g. in the famous West Indian gumbos and in South America in a garlic, parsley and shallot stew). They also marry well with saffron, cap-sicum and thyme.

For something a little different, try Chris Taylor's wonderful soused marron in young coconut water.

Flavour: Medium
Oiliness: Low
Moisture: Moist
Texture: Firm
Flesh Colour: Translucent when raw, white and opaque and sometimes with orange tinges when cooked. The shell of some species (e.g. marron) turns bright red when cooked.
Price: Freshwater crayfish are medium- to high-priced crustaceans. Marron attract the highest prices, followed by redclaw, then yabbies. Live freshwater crayfish attract a higher price than cooked ones.
Edibility: Flesh from the tail and claws and the mustard

Suggested Wines

For freshwater crayfish served with a garlic and dill glaze and watercress cream (see John Guy s recipe, p. 298), the accompanying wine should be robust enough to complement these stronger flavours. Try an aged semillon or a herbaceous sauvignon blanc.

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