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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, raw farmed crayfish is a highly nutritious seafood choice. It is an excellent source of lean protein, Vitamin B12, and essential minerals like selenium and phosphorus, which support nerve function and bone health.
A 100g serving of crayfish provides approximately 14.85g of protein and only 72 calories. This high protein-to-calorie ratio makes it an ideal food for muscle building and maintenance.
Crayfish is excellent for weight management because it is very low in fat (less than 1g per 100g) and contains zero carbohydrates. Its high protein content also helps promote satiety, keeping you full for longer.
Yes, crayfish is perfectly keto-friendly as it contains 0g of carbohydrates. It is a pure protein source that fits well into low-carb and ketogenic lifestyles.
In its natural, raw state, crayfish is 100% gluten-free. However, if you are buying pre-marinated or processed crayfish, always check the label for additives or thickeners that might contain gluten.
The most popular method is boiling them in salted water or a seasoned broth for 5-8 minutes until the shells turn bright red. They can also be steamed, sautéed with garlic butter, or used in soups and stews.
Crayfish has a unique flavor that is often described as a combination of shrimp and lobster. It is slightly sweet, has a firm texture, and is less 'fishy' than many other types of seafood.
raw farmed crayfish is a versatile ingredient found in cuisines around the world. With 72 calories per 100g and 14.85 grams of protein, it's a nutritious addition to many dishes.
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View all seafood →Discover 0 recipes featuring raw farmed crayfish with step-by-step instructions.
Browse recipes →It is not recommended to eat crayfish raw. Freshwater shellfish can carry parasites or harmful bacteria that are only eliminated through proper cooking to an internal temperature of 145°F (63°C).
Live crayfish should be kept in a cool, damp place and cooked within 24 hours. Raw tails or meat should be refrigerated and used within 1-2 days, or frozen in airtight containers for up to 3 months.
Fresh crayfish should have a mild, slightly sweet scent; avoid any that smell strongly of ammonia or 'fishiness.' If buying live, the crayfish should be active and moving; discard any that are dead before the cooking process begins.