I dont know a lot about crayfish i'm afraid, but is there no other waters
you could use?
have a look at http://www.fisheries.co.uk/ and see if theres one near you,
or think about joining a local AA and using their waters.
If you still want to fish the river, and especially at these times of day,
it seems your going to be plagued by crayfish, and i cant think of anything
to change that.
Alec, seems to me they are always on the feed, I wasn't aware they had
favourite times.
I was speaking about this with an EA bailiff a while ago and he pointed out
the Catch22 nature of this problem. You cannot take them for the plate
without a license, and you are certainly not allowed to return them as that
would be stocking a non-native species without permission. However, you do
have the choice of killing them or obtaining a (FREE) license from the EA
which would allow you to take them.
A trick to minimize the problem is to drop a substantial ball of bait in the
margins at your feet in attempt to draw them away from the area you are
fishing - has worked well for me on the Kennet. Better still, get your
license and use the bait in a trap, the more you take the happier I'll be.
The day ticket section of the River Lee at Dobbs Weir is plagued (paved)
with crayfish. A couple of weeks ago some professional crayfish catchers
were invited by Lee Valley Authority to come and remove as many as they
could. They concentrated on a couple of hundred yards of the river below
the weir and in one day caught over 200 kgs of the things. I understand
that they are being invited back for another go. In the meantime, since I
can easily catch a dozen or two when fishing, does any one have a good
crayfish recipe? I'm also told there's some sort of 'blue vein' in them
that you must remove to avoid poisoning - any advice?
As for their feeding habits I agree with Arthur, day or night, sunshine or
rain, warm or cold, they always seem to be hungry :-(
http://www.mackers.com/crayfish/
http://www.utahdiving.com/recipes.htm
Found this bit - Boil for 1 minute, then drain. Twist the middle tail fins
and pull sharply to remove the intestines. Perhaps that's what you are
interested in.
Enjoy!
--
I smile and go off waving
(Amiably) - for that's my way
Baal
ber...@brecht.com
"Marlow" <mar...@hotmail.com> wrote in message
news:bfkaba$pkv$1...@titan.btinternet.com...
this is the gut, usually running from head to tail, and will contain,
amongst other things, lots of bacteria.
Twist the head off. Shell them. Run a razor sharp knife down the back
longitudinally and lift out the gut with the tip of the knife. Fry in
butter or olive oil with garlic and/or chillies. When cooked add some
sherry with sufficient cornflour to thicken the sauce.
Otherwise look for prawn recipes.
R