How to Devein a Crawfish

Deveining crawfish, although tedious, is necessary for clean flavor and smooth texture.

Deveining refers to removing the alimentary vein (digestive tract) from shellfish such as shrimp, prawns and crawfish. Veined crawfish have an unappealing black stretch of intestinal tract under their shell, extending along the backside of the body to the tail fan that, if not removed, contributes sand-like grittiness to preparations. Ideally, crawfish should be peeled and deveined live and immediately used, as toxins build up in their body rapidly after they have been dispatched.

Instructions

1. Press the body of the crawfish flush with the cutting board, but not hard enough to damage it.

2. Gently twist the tail fan clockwise in a half turn.

3. Pull the tail fan gently from the crawfish. Pulling the tail fan out gently effectively removes the alimentary vein.

4. Alternatively, devein crawfish in the same manner as shrimp. Split the tail with a paring knife and dig out the intestinal tract. Keep in mind that this method often leaves bits of the alimentary vein in the canal that must be removed by rinsing.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Fishing Chef; How to Devein Crayfish; Renee Shelton
• CD Kitchen: Crayfish Soup Recipe