Fresh Crawfish Tails Ready To Eat
Fresh Crawfish Tails Ready To Eat
Crawfish tails cooked and piled on a steel bench, the shells a deep glossy red and the segments still tightly curled. Several are split open to show the pale white meat inside, and one tail sits on a wooden board in the background. The shells are wet and shiny, with the cooking liquid still clinging to them.
The meat is sweet and firm, and the shells are already cooked through. Warm the tails through in garlic butter, add them to a soup or stew, or serve them chilled with a dipping sauce.
- Cooked tails, deep red shells
- Split to show white meat
- Sweet, firm texture
- Warm through or serve chilled
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Every pack carries the species, the product form, whether it was farmed or caught in the wild, the net weight and the storage condition — the details worth knowing before you cook.
Storage & handling
Keep chilled seafood cold and frozen seafood frozen, and keep packs sealed until you use them.
Storage and use-by directions are printed on every pack. Returns are handled under our refund policy.
