There’s no denying that crayfish Singapore, freshwater mudbugs, have been around a long time, originally baited and harvested by Native Americans. Crawfish is a staple culture and cuisine in most parts of the world, and its peak season is early March through mid-June.

Crawfish boils and fests celebrate the mini lobster in all its forms, whether as pie, etouffee, or boiled. Do you want to visit a reputable crayfish Singapore hotel? Here are some of the things you should know before trying crawfish in Singapore.

You’d be surprised to learn that crawfish are actually quite healthy. They are packed with good protein, low in calories and high in Vitamin B12. Even though an average order of crawfish is three pounds, big eaters can easily put away five pounds of these freshwater crawdads.

An important point to remember is that crawfish are consumed communally, with crawfish boils enjoyed over picnic tables covered in newspaper. They are mostly boiled with spices, corn and whatever else you would like to throw in.

Unlike their hardshell lobster cousin, you don’t want any tools when opening up a crawfish. Simply straighten out its tail and twist, separating the tail from the body. All the meat is in the tail.

One important tips with crawfish is to add different ingredients at the proper time. Items like onion, garlic, celery, bay leaf and potatoes are essential ingredients for a boil for the right flavor. These ingredients make crawfish taste ‘like what we think crawfish is supposed to taste like. ‘When it comes crayfish Singapore boil seasoning, people tend to have their own special blend of spices they use.

Harder root vegetables go into the crayfish Singapore boil first to cook down and add flavor. Be sure to add these items before you put in the crawfish: onion, garlic, celery, sweet potatoes, red potatoes, carrots and mirliton.

Other vegetables don’t take as long to cook. Add these veggies after the crawfish boils, and let them sit during the soaking process. Brussels sprouts, asparagus, zucchini, corn, green beans and sliced bell pepper.

The above are merely some of the things you should know before dining at a crayfish Singapore restaurant. To know when crawfish are done, it will come up to a rolling boil, float to the top of the pot and appear bright red in color.