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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked wild crayfish is a highly nutritious seafood choice. It is an excellent source of lean, high-quality protein and essential minerals like selenium and phosphorus, while remaining very low in fat and calories.
A 100g serving of cooked wild crayfish provides approximately 16.77g of protein. This high protein content is essential for muscle repair, growth, and maintaining a healthy metabolism.
Yes, cooked wild crayfish is ideal for keto and low-carb diets. It contains 0g of carbohydrates per 100g serving, making it a perfect protein source for those monitoring their carb intake.
Absolutely. With only 82 calories and 1.2g of fat per 100g, it is a nutrient-dense, low-calorie food. The high protein content also helps promote satiety, which can prevent overeating.
Cooked wild crayfish has a flavor profile that is often described as a cross between shrimp and lobster. It is slightly sweet, has a firm texture, and is generally less 'fishy' than other types of seafood.
Store cooked crayfish in an airtight container in the coldest part of your refrigerator. It should be consumed within 2 to 3 days to ensure freshness and food safety.
Yes, cooked crayfish can be frozen for up to 3 months. For the best results, place them in heavy-duty freezer bags or airtight containers to prevent freezer burn, though the texture may become slightly softer after thawing.
cooked wild crayfish is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 16.77 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the seafood category with complete nutrition information.
View all seafood →Discover 0 recipes featuring cooked wild crayfish with step-by-step instructions.
Browse recipes →Naturally, crayfish is 100% gluten-free. However, if you are purchasing pre-cooked or seasoned crayfish, check the ingredients for additives or spice blends that may contain gluten.
To eat a whole crayfish, twist the tail away from the head, pinch the end of the tail, and pull the meat out. Many enthusiasts also 'suck the head' to enjoy the concentrated, flavorful juices found inside.
Crayfish is a particularly good source of B vitamins, especially Vitamin B12. This vitamin is vital for healthy nerve function and the formation of red blood cells.