Fresh-Frozen Cooked Whole Crawfish

Whole crawfish, boiled and piled onto a plate — every one a hard, lacquered scarlet with the claws, legs and long antennae still attached. The colour runs right through the shell rather than stopping at the tips, which is what a proper boil looks like, and the tails curl tight, the sign of a live cook.

They are already cooked, so the work is done: thaw them and eat them cold with a vinegary dip, or warm them through in a pan with garlic, butter and a little chilli and serve them hot. The tail meat is sweet and firm, and the heads hold the fat that carries most of the flavour — worth sucking out. Serve them with plenty of napkins.

• Whole crawfish with claws, legs and antennae intact
• Boiled before freezing — thaw and serve
• Deep scarlet shells, tight curled tails
• Eat cold with dip, or warm through with garlic butter

Net weight 1000g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.