Crayfish (Mixed, Sautéed with Wild Ingredients, Moist Heat)
Crayfish, a flavorful and protein-packed seafood option, is a beloved delicacy in various cuisines. Prepared with wild-caught ingredients and cooked using moist heat techniques, crayfish offers a tender texture and a naturally rich taste. Whether enjoyed in seafood stews, salads, or on their own, crayfish is not only a treat for the palate but also provides numerous nutritional benefits.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 82 kcal |
| Protein | 16.77 g |
| Total Fat | 1.2 g |
| Saturated Fat | 0.181 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 60 mg |
| Iron | 0.83 mg |
| Magnesium | 33 mg |
| Phosphorus | 270 mg |
| Potassium | 296 mg |
| Sodium | 94 mg |
| Zinc | 1.76 mg |
| Copper | 0.685 mcg |
| Manganese | 0.522 mg |
| Selenium | 36.7 mcg |
| Vitamin C | 0.9 mg |
| Thiamine (Vitamin B1) | 0.05 mg |
| Riboflavin (Vitamin B2) | 0.085 mg |
| Niacin (Vitamin B3) | 2.28 mg |
| Vitamin B6 | 0.076 mg |
| Folate (Vitamin B9) | 44 mcg |
| Vitamin B12 | 2.15 mcg |
| Vitamin A | 15 mcg |
| Vitamin E | 1.5 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
Crayfish is a type of shellfish, which is a common allergen. Individuals with shellfish allergies should avoid consuming crayfish or dishes containing it. It is also advisable to be cautious when dining in restaurants where cross-contamination may occur in kitchens that handle other shellfish varieties.
Dietary Preferences
- Low in Carbohydrates: With 0g of carbs, crayfish is an excellent option for those following low-carb or ketogenic diets.
- High in Protein: Crayfish offers an impressive 16.77g of protein per 100g serving, making it a perfect choice for those seeking lean sources of protein.
- Low in Fat: At just 1.2g of fat, it is a low-fat seafood option, ideal for individuals watching their fat intake.
Health Benefits
Crayfish is a nutrient-dense seafood, rich in several essential vitamins and minerals. Notably, it is a great source of B vitamins, including Vitamin B12 (2.15 mcg), which supports nerve function and red blood cell formation. Its high protein content is ideal for muscle repair and growth. Additionally, the magnesium (33 mg) and potassium (296 mg) content contribute to heart health and proper muscle function. Crayfish is also a good source of selenium (36.7 mcg), an antioxidant that supports immune health.
While low in fat, crayfish does contain beneficial omega-3 fatty acids, which support heart health, though in smaller amounts compared to oily fish like salmon.
Cooking Tips and Advice
Crayfish can be prepared in various ways, including steaming, boiling, or sautéing. When cooked, it offers a tender texture and naturally sweet flavor that pairs beautifully with both bold and subtle seasonings. For a simple yet delicious preparation, consider cooking crayfish in a flavorful broth or seasoning it with garlic, lemon, and fresh herbs.
For those new to cooking crayfish, here’s a simple approach:
- Start by boiling water seasoned with salt and herbs.
- Add the crayfish and cook for about 5-7 minutes or until they turn a bright red.
- Drain and serve with melted butter, garlic, and lemon zest for a delightful dish that highlights the crayfish’s natural flavor.
Conclusion
Crayfish is a delicious, nutritious seafood option that combines flavor with health benefits. With its low carbohydrate content, high protein levels, and abundance of essential vitamins and minerals, it is a versatile ingredient that can enhance a variety of dishes while contributing to a balanced diet. Whether you’re looking to enjoy it on its own or incorporate it into recipes like seafood pasta or soups, crayfish is a seafood treasure worth adding to your culinary repertoire.
