Sweet, succulent and wonderfully meaty, crayfish tails are one of our deli-counter favourites. They have a lovely firm bite and delicate shellfish sweetness – somewhere in that delicious territory between a prawn and a tiny lobster.

They’re ready to eat, so very little effort is required. Toss them through a salad, pile them into a sandwich, add them to pasta, scatter them over an avocado, or make a rather fabulous crayfish cocktail with plenty of Marie Rose sauce. They’re also extremely good eaten straight from the pot while deciding what you were actually going to do with them…

Keep refrigerated and enjoy within two full days.

Did you know… crayfish are freshwater crustaceans and close relatives of lobsters. In fact, they look rather like miniature lobsters – and it’s that sweet, firm tail meat that we eat.