How to Boil CRAWFISH | Popular Russian Recipe for BEER Snack

The easiest recipe. How to boil crawfish for beer. In order for the taste of crayfish to remain the taste of crayfish, there is practically no need to add spices. Only salt (1 tablespoon per liter of water) and a bunch of dill. The main reason that crayfish are cooked exclusively alive is their quick spoilage. Dead crayfish are practically not stored and their nutrition is to blame for this. Our crayfish are omnivorous. Their diet is based on plant foods such as aquatic plants in summer and fallen leaves in autumn and winter. But they do not disdain crayfish and carrion, which is found at the bottom of the reservoir. Crayfish may well have eaten a stale fish carcass shortly before death, and its digestive tract already contains a complete set of bacteria necessary for the rapid onset of decomposition. It is very easy to get poisoned by stale crayfish, as they deteriorate rapidly, and the consequences can be very serious. #howtoboilcrawfish #russianrecipe #cooking