Singapore Expats

Does anybody know were I can possibly find crawfish (crayfish) tail meat? I am specifically looking for frozen tail meat with the fat, but I am open to anything at this point. I've tried to do some internet searching but I am only coming across old information. I have called a few seafood distributors to find out who they supply to with no luck. Thanks in advance for your help!

No... but I could tell you a story of being in Houston, Texas in January, and stopping by a seafood store for crawfish. He said, "Sorry, fresh are out of season, but I do have frozen tails."

I walked over, grabbed a bad from the freezer... and wouldn't you know it... product of China... damned if I was gonna fly these fellars all the way back to their home country.

Erica, what are you trying to do with them?

Do you mean crayfish as in the c. 2cm long prawn like pieces of meat?



p.s. I'm currently in Germany and crayfish here are also from China.

I'm purty sure she's lookin' for good ole Louisiana Mudbugs and iff'n you find 'em let me know! I've been lookin' fer years with no luck here. You can buy fresh slipper crays here but not the normal mudbug. Now I'm yearning for a bucket or two of 'em, dang it!

You might check with Tierney's or the MarketPlace for frozen. (I don't know if Tierney's is even still open!)

This is an unlikely place, and the link is two years old, but give IKEA a shot.

http://www.makansutra.com/forums/singap ... f86d7cc7e5

I can almost taste a nice crawfish bisque!

Oh ok, so more like langoustine or Dublin Bay Prawns (per N. Europe). Can't say I ever saw similar in SG.

My vote is for going with what you have at hand. The giant white or glass prawns are super meaty, like chewing lobster. Also had some very good tiger prawns.... just learn how to spot the 'bad uns'* and don't pick em. The everyday grey prawns are ok for daily use, but deffo be willing to pay a premium to get em from CS rather than say NTUC if you can.

Fresh mussels are another absolute bargain in SG (I wish I could get the same here!). I forget the price, something like $1-2 for a half kilo pack from Cold Storage. I've done a 'completely knock yourself out on mussels' meal for 4 for $10... several times... so simple and so easy...

* the body must be firm, with the head firmly attached. If the head is loose or turning dark - reject!

Thanks everyone for the help. I am still on the mission.

@strong eagle. I don't blame you for not wanting to fly those suckers all the way back here, but that might have been the only way to get them. Crawfish season runs from about Mardi Gras (yes that does change but it is just a guestimate of time - mid to late Feb) to the 4th of July. Depending on how good the season is, you could buy the frozen tales all the way up until Christmas. This past year the season was really crappy due to the crappy hurricane season, so the crawfish farmers have to resort to importing Chinese crawfish - hense your find! The farmers probably kept what little stock they had in Louisiana and didn't export to Texas!

@JR8 That sounds like what I am looking for...pretty much anywhere else besides the southern US calls them crayfish. I am a southern Louisiana girl and I make all sorts of things with them. I love to eat them straight out of the boiling pot of water and seasoning on a beautiful Spring day, but I also make crawfish dishes with them. My personal favorite is a Crawfish and Mushroom Soup and Crawfish Etouffee'. I have other great dishes that use shrimp (prawns) but they just don't substitute in the soup and I prefer crawfish etouffee over shrimp etouffee

@SMS If I locate them I will let you know. You'll be at the top of an invite list for a good ol' Southern Crawfish Boil! My parents are planning to visit this summer and my mom has joked about seeing what it would cost/take to bring an ice chest of crawfish with her....I told her that was no joking matter and don't mess with me unless she was serious! I will try the two stores you mentioned for frozen ones....I have checked at Alexandra Ikea and no luck....but will try the other one too.

Sounds like a winner! While I'm not a Cajun, but a damn Yankee, I spent 6-7 years south of I-10 running my 18' Glastron up & down the Bayou Teche and her tributaries, running out of Bayou Vista, prior to coming to Singapore back in '82. I've have my fair share of crawfish boils. Crab boils as well, but I prefer my crabs steamed Maryland style with Old Bay Seasoning, but would never turn a boiled one down. The only crabs here that you can really do that with effectively are the mud crabs used for chili crab. The sea crab (flower crab) while similar in shape to the blue crab, has very mushy meat, not firm like the blue crab.

DHL?

Speaking of Louisiana deliciousness, does anybody know how to make proper chargrilled oysters? If so, you have a new friend who is more than happy to buy and shuck fresh oysters

I suppose it's almost wishful thinking to ask if there's an imported beer store here that sells Abita...

cbgb_sg wrote:Speaking of Louisiana deliciousness, does anybody know how to make proper chargrilled oysters? If so, you have a new friend who is more than happy to buy and shuck fresh oysters

I suppose it's almost wishful thinking to ask if there's an imported beer store here that sells Abita...

http://www.foodnetwork.com/recipes/paul ... index.html

Dang that sounds seriously delicious!