thought I was going to learn something new, turns out you do it almost identical to how I was taught 45 yrs ago. About the only thing I do differently is use a metal skewer instead of the fork, and it lets you get a fair bit of meat out of the body. it’s fiddly, but you can really end up with a fair bit more to eat.
Hey mate, I grew up not far from the Murrumbidgee river....my father, brother and I chased those spiked lobsters every month of the year that didn’t have an R in it! Back in the day we run drum nets left in for 2 days with sheep’s heads left in the sun a bit too cure and would pull up 50 at a time per drum, we used pans for the short term on daily runs and would pull an average of 4 per pan. Cooked them in stainless 18 gallon beer kegs with the top cut off over fires x 3, 4 or 5 depending on how they were running, my father always added the salt, vinegar n lemon just as you do...sometimes it was no lemon and I do believe the lobster wasn’t as good....so that’s a must. I still have the shelling scars from those days but I also have the best memories of my life. I appreciate your channel, reminds me of good people.
Hi mate, thank you so much for your very kind words. I grew up on the Ovens in Victoria. Very similar memories although we never used drummets. We had the old beer kegs with the 3 legged tripods to hang them over the water. Sheep heads were the best bait ever. We use to eat the brains ourselves. Haha Such amazing and similar memories.
Thanks for your channel mate, pulls me back in time with my brother Andy giving a similar commentary on the fish he hooked. He would tell me before landing it what to expect, never experienced anything close to that till I found your channel today. All the best and thanks again.
A local breeds Murray Cod up in small rainwater tanks in slightly salted water and sells them to restaurants around the area. I was taken aback by how sweet the meat tasted.
Same principle as brining any meat. The salinity draws out the moisture and flavor from the meat, then it reabsorbs back into the meat more concentrated and thus accentuates the natural flavor of the meat. When it comes to shellfish and some fish, it emphasizes the natural sweetness of the meat.
In Louisiana, Texas, etc. We purge our mudbugs in a salt water bath. You've got to or they don't taste as good. They excrete all the crud out of them before boiling them. Then they are liberally doused in Louisiana seasoning like Tony Chacheres and crab boil. Make em as spicy as you want (and we like 'em hot for most outsiders taste). Get 10lbs and a gallon of beer and sit back a couple hours and eat. I skip the corn and potatoes cooked with em usually. Of course, ours are all grown in stock ponds by the millions of pounds. We don't waste our time out looking in creeks and swamps since they don't get as big (some cūnass done et em if they was, hah!)
Hey Robbie, take a pair of pliers to those tongs and put a gentle curve to the paddle part and about a 30 - 40 degreed bend 15mm down the tips. Makes grabbing em buggers out of the pot easier.
Try Swedish seasoning sometime - beer, preferably porter, and heaps of fresh dill, salt and a shot of your favourite spiced schnaps. bring to a boil, chuck in all the seasoning, add a heap of crayfish, put a lid on and boil as usual BUT - let it cool in the brine. Serve with a nice cold beer, an iced schnaps and Västerbotten cheese on buttered hard bread.
Hey Robbie mate I used to just chuck them head first in the boiling water too, but like everything times have changed. Now I just put the Cray in my freezer for an hour or so before I plan on cooking it and it puts them straight to sleep. Keep up the great work mate love the vids
Thanks for the vid Robbie. I use scissors with the larger yabbie tails too. I would like to go craying , but a few years ago we had a "black water event" which killed a lot of them off. Cray fishing was stopped for a time. Will have to get down to see the bloke at the outdoor centre to ask if it is going again. He would know.
Awesome Robbie, I’m ment to be going up craying for my first Murray cray session ever this weekend for a mates birthday, the freshwater spiney cray down Gippsland are absolutely beautiful so be good to see if these guys are just as good. Thanks for the videos there great.
Robbie! Pull the pointy part off the claw, the part you said the "fin" is in...This becomes your scraper to remove meat from your yabbie!! It's how I eat crab. It's perfect for snatching meat even from the legs. Just a tip for you. I hope you see this comment. God bless.
Buddy that’s brilliant!! I’ll have a go at these one day if I ever get down your way!! The kids and I are heading to Tinaroo for a feed of redclaw in a few weekends! Time for the kids to run there own traps over night ! Thanks for all your work Robbie !! LEGEND!!!
Hey mate awesome video. I use a rolling pin to get the meat out of the small legs and if u twist and pull the middle paddle on its tail before u cook it it pulls the poo pipe out.
robbiefishing I used to think that too, then I got put up in a hotel for 4 days with all meals (courtesy of fog in Sydney making me miss the connecting flight). After eating my own weight in prawns, bugs and oysters at the seafood buffet for lunch and dinner, the last night I had to ask for a pass out to the steak restaurant....
Its amazing the difference in crayfish in Australia and crawfish here in Georgia. Love the videos your a real guy just doing simple things. Keep it up brother
Thanks so much Mike. I actually do have a few stickers here somewhere but they are not bumper stickers. Maybe that is something that I should look into.
Good day Robbie,here in Missouri I see big-1or 2inch holes with piled up sandy soil at the opening in our yard quite a ways from the creek .I have seen them when the terrain is flat and its has flooded then receded up to a mile from the lager creeks that flood.I have never seen any Craws crawling out .I bet the holes are pretty deep.I hope they make it back to water so they can propigate and have a swim.
Sounds great mate. We have smaller freshwater crustaceans here called yabbies. They're similar to your crawfish. They have been known to burrow as deep as 5 meters (15 feet) in order to stay cool and damp.
@@robbiefishing Yabbies,okay.thanks for sharing your habitat and how to prep a Aussie Craw.I carry a telescoping ultralight pack rod and jigs ina mini plano box when I go creek hiking.I find arrowheads and see lotza critters.Almost every evening I talk with Aussies and Tazzies on my CB radio.
@@jetcyclezero8907 That's unreal, my friend Tim does that. He lives around the corner from me and talks to Americans on his CB radios. He loves his CB radios, he has quite a collection of them. He says he talks to America on the Skip.
Mouth watering stuff, you forgot the pepper 😁. They are even better once cleaned up place the meat in a jar of vinegar, salt and pepper, placed in fridge or Esky and eaten later, same as yabbies, don't know how the double strength vinegar will go, maybe like a double jackdaniels can the stronger the better. If to be eaten on the spot, boil first cut in half straight down the middle, (wash) add butter and garlic on insides then fry it off.👍 My two large pet yabbies are getting worried, I keep drooling on their tank. Also when cooking fish try the cheeks. Yummy for your tummy.
hmmm.... yum yum yum. I use the part of the claw that u break of to scoop the meat outta the other parts, it has a nice hook point to help extract the meat. Now I feel like a feed of lobsters.
Your pot was screaming because there were water droplets on either your pot or the heating element that were evapourating and expanding between the element and the pot. To solve this, wipe your pot down well with a dry rag and let your stove heat up for a few minutes before cooking. My guess is that it was condensation on the bottom of your pot, so it stopped once the pot was hot enough it stopped.
Robbie, MOST people overcook crustacea! Usually once they turn RED, they're pretty much cooked! Pretty YUMMY either way, esp with some butter and garlic! Mmmmm!
Thank you mate my friends and I as kids Used to go down to our local Dam and catch yabbies and just cook them straight on the fire they tasted the best They built a school near the game in the kids they're destroyed
When we have our crawfish boils in the states we absolutely suck the “mustard” out of the heads as it’s one of the best parts. We also like to season much differently so maybe that’s why things are different.
that "fin" part in the claw is connected in between. I haven't seen a crayfish before, but looking at it gives me the impression that it looks kinda same a a mud crab claw, so in my opinion I'd prefer to eat a muddy than a cray because of the "edible things" you can eat (even though I haven't eaten any cray at the moment) x)
Looks very tasty anyway. Here in Ireland our cráifisc (crayfish) are small but some people eat them, our crabs and lobster are much better to eat than our tiny crayfish🤣 Our traditional way of cooking a crustacean involves freezing it in water for 2 hours ( done inside a Uaimh-thalún before the glorious freezer was invented ) and then putting it into the pot and boiling it. I'd love to try a big crayfish like that one Yer so lucky in Australia, all yer animals are on roids🤣
Purge mudbugs first in a clean animal drinking trough Galvanized tub of FRESH water, if they need "purging" which takes several hours. The crawfish purge by fasting. Most good crawfish growers today sell their crawfish purged, live in sacks and ready to cook. This purging gets all the crud, garbage out of them during the process (Crawfish excrete waste thru their gills) you've got to purge mudbugs at some point if your providers don't, many do. We don't use any vinegar or salt in purging (Salt purging is an old wives tale, we use to before we learned better) and no vinegar in cooking them. Boil a large army pot (10 gallon at least) on a propane burner stand with a little lemon, crab boil seasoning bags and crab boil seasoning (we use Zatarains crawfish, shrimp and crab boil here in Texas) add in red potatoes and corn on the cob first and cook them near done if you like them, I do use them but rarely eat them with crawfish). After they are about done add your crawfish in to cook till done. Dump it all in a very large cooler and add extra Zatarain seasoning and Tony Chacheres, make it as spicy as you like. We like it extra spicy around here, dump them on a table covered in newspaper and enjoy... We get "a sack full", about 35lbs over here near Louisiana, at close to $2.50 to 3.00lb live, generally). Call a few buddies up while they are finishing purging if necessary and make sure you've got enough beer on hand for all around who drink, almost a necessity with spicy mudbugs imo). A real "cūnass" (that's a Cajun) of which I'm part French but old, Orleans France, I'm not from French Creole decent, but them boys and girls can eat 10lbs alone and drink a gallon of beer(don't call them up unless you got 3 sacks full and they BYOB, HAH!) Average person will eat 2 to 4 lbs. of mudbugs. I take down about 8lbs usually and suck the tamale from the head on some of them. Suck all that spice heat and flavor, guts out and drink about half gallon of beer over a couple hours period. Crawfish boils are about family and friends, playing music, getting around a fire and bull shitting and reminiscing. Good times. If you're ever in the South hit a few bars up on "the back roads and off the beaten path". It's likely if you ask someone you may just find out someone's buddy is having a "mudbug boil", if you're friendly and want a real southern cultural experience ask, they'll likely invite you out, don't be afraid when you go out into the middle of no where, you won't hear banjos down here and folks around here was taught to respect EVERYONE, even if they don't respect you, everyone gets a pass at least once. Everyone is always welcomed when new friends and experience are to be had. No reason to be afraid whoever you are. We're fully intermarried, integrated and far more progressive in that respect than what I've seen living up in Northern states--they are more backward than any southern man whatever his background and skin tone. Even if the folks voted for Trump and likely they did (but not always, my closest good time life long buddy and his wife are staunch Democrats but we leave the politics at the door, generally, good times don't include debates around here) there are no hidden supremacy idiots down here, that's all a lie by the damn news media, it's disgusting, and very offensive. They've tried to ruin decades of goodwill and civil rights victories in America because they want people at each other's throats. Folks here don't buy it and we respect EVERYONE! They always need a straw man to demonize folks who want to live free of the government and everyone is welcome at the table around here. Sorry to sound political but it isn't, it's about loving your neighbor, helping each other and we have "Southern hospitality" for a reason. Anyway, that's how we do it, everyone is slightly different in their seasoning/cooking method but that's generally it. Good times, great food is what this life is about! We grow millions of pounds in stock ponds in and around Louisiana. They are usually ready when it's getting warm close to spring time and into summer. So come on in about late March, then and grab a few pounds of mudbugs cooked to your taste and have a cold Abita beer with us!!
Hey Robbie, I'm new to the channel. I absolutely love your content, particularly fishing the small, clear rivers. I was just wondering what camera or gopro you use. I live in the jungles of PNG and would love to do this sort of thing myself. Your footage is extremely clear and stable. Is the camera mounted on your chest or head? Really enjoying your content!
Thanks so much for your kind words mate. Most of my action videos are filmed with my gopro. This was filmed with a mirrorless camera. There's links in the video descriptions to the cameras that i use mate. 👍👍 Moreso the newer videos and not so much the older videos.
Your killing me mate, I was planning to head up the river this weekend for two nights but weather is 80% chance of 6 + MLs on Sat and Sun........ crappola. Scoff looked lovely.
Hey Robbie do you have redclaw down there, they are practically like those cray but there are tones of them in the large public dams around the scenic rim
I'll take your word on Cray's that looked pretty quick 👍 I've never ate one they've always been too small or way too big 😁but definitely make a slurry for a lobster unless you like seeing something have a horrible death.
Ahh OK. Do they feel anything coming out of the ice slurry? I honestly don't know. All I habe is what I was taught growing up, and the opinions I have received on social media.... of which there are plenty and all varying. LOL
@@robbiefishing all is I can say is bloody oath they do if there's no ice slurry nothing compared to that Cray, and I will never do it again without a ice slurry, to be clear this is for a lobster not a Cray 👍
I'm curious, if the crayfish has meat in the chest section where the legs attach to the underside of the crayfish like crabs? On King crabs I like the section that the legs attach to the body on the bottom of the carpus which has a lot of meat. I would like to try crayfish some time.
Nice video Robbie ,but I gotta ask,why so much vinegar ?I know that one can use vinegar (few splashes) so the shell comes off easier ,but that much?Doesn't it affect the taste?
Robbie, my dad using a rolling pin to squeeze the meat out if the legs of a lobster. I'm sure u could try it with a cray. Just rool over the legs like u rolling a pie crust.
Hey Robbie I’m in SA and I don’t think that there are any crays around but I still catch heaps of yabbies. Cooking and cleaning a cray is literally the same thing. Just asking for some some Redfin and trout fishing tips please?
I’ll try to come down there one-day and see if my technique works Oregon there’s still meat that I can show you in that body but good work anyway mate there’s plenty of people up in the territory would just eat claws and barely any body meat
I heard from some animal show there in australia that the species of crayfish that your cooking is close to being extinct there just the one with the spikes is it coming back they said they were trying to breed them back? I found the name of them Murray River crayfish,
The "white stuff" is the blood and in lobsters is pretty damn tasty. Uncooked or cooked (clear bluish hued uncooked). I prefer it cooked. Like a tasty salt blood pudding.
@@robbiefishing yep got myself one for $179.99, mine whistles as well when the pan etc is cold but I found it's usually the light pots and pans that whistle or I just hold it above the flame until it heats up.
You should purge the crawfish for an hour or so in a salt water bath just fill up an ice chest enough for how ever many crayfish or crawfish depending on were you live what you call them but then dump salt how much depends on how much water we normally dump a hole container of regular iodized table salt, once purge the poop shoot should be clean now! Start your boiling water Louisiana style you will cut onions in big pieces its just for flavor then cut and add lemons same big pieces normally just in half and add whole heads of garlic you don't really need to peel the cloves most just throw whole heads in and let cook add to water then add a bag of crawfish crab boil Note if adding mushroom add twice as much to three times the boil seasoning 3 only if you like them spices like Louisiana do lol, then add baby red potato's they take longer cut up the sausage in 2 or 3 inch pieces add sausage and fresh whole mushrooms and fresh or frozen corn on the cob, after 30 minutes total add crawfish let cook another 5 minutes while steering a couple times a minute then turn the heat off and add ice to cool to 100 to 120 degree's let soak for 30 minutes so the crawfish or crab soak up added flavor and spices! O almost forgot a lot of people suck the mustard out of the heads and eat it here they say its really good but never tried it myself!
G’day Rob, it’s a Lobster 🦞 Mate! Yanks call ‘em Crayfish, Aussie Call them Lobsters 🦞 Yabbies are what Yanks call 🦞. Place them as you did straight into Boiling Water 💦 I totally love your Clips and info so Job we’ll done... keep’em Coming
Soak them in the water until it cools and the juice sucks back in to the body same with yabbies makes for excellent head sucking and juicy bits, much love top dog rob 👍
Must taste great. Looks like a lot of effort for such a small meal. I think i would just eat the dog biscuits. 😁😂 Gordon Ramsey wouldn't have got as much meat out of that crayfish as you did. Great video. Very entertaining.
Hey Jaron, I am so sorry mate. I thought I answered this question. Maybe I typed my answer and didn't hit send? These crayfish are found only in the Murray Darling basin. These are Murray crayfish. There are Spiny Creayfish that are found on and south of the Great Dividing Range. They are quite similar but I don't think they have the white claws. Exactly where they are I am not sure sorry, but I do know they are somewhere in Gippsland. I am not sure about your area though sorry buddy.
Drop them in head first so they can’t flip hot water everywhere with their tail. Also put them in slightly warm water for an hour it puts them to sleep and they clean themselves out
I am from America my name is noah and I catch crawfish all the time and I love your videos I absolutely love fishing I live in the state of Tennessee I catch carp trout bass horny head catfish and a few other keep doing what you are doing I look forward to watching more of your videos
Hi Noah, WOW Thank you so much for your kind words. I dream of going crawfishing in America some day. One of my favourite youtubers is from America. It's a fishing channel called Ace Videos. Have you seen that? I love watching American crawfish videos. Thank you so much for your very kind comment mate. 🙏
If you are ever in America give me a shout and I will show you some of my favorite fishing spots it would be an honor to fish with you sir and I'll show you a few tricks that I learned I've been fishing and crawfishing since I was 4 and absolutely love the outdoors
Would you believe it but just minutes after watching this video the bells went on a rod I had out for carp I set the hook and reeld it in and it was a Murray Cray! I threw him back to fight another day. I've never even seen one before. What are the chances I catch one by accident just after watching your videos about them!
Haha thanks mate. I actuallt did film that, but didnt realise I had crayfish bits and pieces all over my cheeks and moustache from that moment in the video where I break the claw and it sprays all over me. So I left it out. 😂😂😂
Hahaha the good old reverb. LOL I use to have a Peavey Studiopro 110 many years ago. All I had to do was walk towards that amp with my guitar and it would squeal. LOL
@@robbiefishing Oh, so Lauretta is 2nd time round for you? I didn't know that! So NO kids from the 1st coupling then! Prob lucky then! Hey if you ever want to get back IN to electric guitar playing again, there are so many GOOD, affordable instruments and amps around these days Robbie! Check out Harley Benton guitars. Probably the BEST value in affordable instruments on the market today! Well made, good quality with good pick ups/electronics, straight out of the box! Rock/fish on! \m/
Wanna chat over the phone? Ask as many fishing questions as you like? Why not book a phone consultation?
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thought I was going to learn something new, turns out you do it almost identical to how I was taught 45 yrs ago. About the only thing I do differently is use a metal skewer instead of the fork, and it lets you get a fair bit of meat out of the body. it’s fiddly, but you can really end up with a fair bit more to eat.
Brilliant! I've bookmarked this video for when I bring home a crayfish of my own. I like how you don't waste any of the cray
Thanks heaps mate. I hope you can catch a legal on your next adventure.
Hey mate, I grew up not far from the Murrumbidgee river....my father, brother and I chased those spiked lobsters every month of the year that didn’t have an R in it! Back in the day we run drum nets left in for 2 days with sheep’s heads left in the sun a bit too cure and would pull up 50 at a time per drum, we used pans for the short term on daily runs and would pull an average of 4 per pan. Cooked them in stainless 18 gallon beer kegs with the top cut off over fires x 3, 4 or 5 depending on how they were running, my father always added the salt, vinegar n lemon just as you do...sometimes it was no lemon and I do believe the lobster wasn’t as good....so that’s a must. I still have the shelling scars from those days but I also have the best memories of my life. I appreciate your channel, reminds me of good people.
Hi mate, thank you so much for your very kind words. I grew up on the Ovens in Victoria. Very similar memories although we never used drummets.
We had the old beer kegs with the 3 legged tripods to hang them over the water.
Sheep heads were the best bait ever.
We use to eat the brains ourselves. Haha Such amazing and similar memories.
Thanks for your channel mate, pulls me back in time with my brother Andy giving a similar commentary on the fish he hooked. He would tell me before landing it what to expect, never experienced anything close to that till I found your channel today. All the best and thanks again.
Hey Robbie, I'm 3 years late.......BUT.......Love your work/site Onya! mate.
Haha better late than never. Thanks so much mate.
Love the catch n cook vids mate. I know catch and release is everything but keeping something every now and then is oh so great. Awesome vid Robbie.
Thanks so much mate.
The salt makes the meat sweeter. I don’t know how it works but that’s what the chefs do lol. Awesome video Rob! Loving these daily uploads!
Well there you go, I didn't know that. Thanks mate.
A local breeds Murray Cod up in small rainwater tanks in slightly salted water and sells them to restaurants around the area. I was taken aback by how sweet the meat tasted.
Same principle as brining any meat. The salinity draws out the moisture and flavor from the meat, then it reabsorbs back into the meat more concentrated and thus accentuates the natural flavor of the meat. When it comes to shellfish and some fish, it emphasizes the natural sweetness of the meat.
@@Thewoodlandworkshop Nice to know, now I kinda want to try that on a Carp
In Louisiana, Texas, etc. We purge our mudbugs in a salt water bath. You've got to or they don't taste as good. They excrete all the crud out of them before boiling them. Then they are liberally doused in Louisiana seasoning like Tony Chacheres and crab boil. Make em as spicy as you want (and we like 'em hot for most outsiders taste). Get 10lbs and a gallon of beer and sit back a couple hours and eat. I skip the corn and potatoes cooked with em usually. Of course, ours are all grown in stock ponds by the millions of pounds. We don't waste our time out looking in creeks and swamps since they don't get as big (some cūnass done et em if they was, hah!)
Another excellent video mate, you explained it all very well, I am learning all the time.
Hey Robbie, take a pair of pliers to those tongs and put a gentle curve to the paddle part and about a 30 - 40 degreed bend 15mm down the tips. Makes grabbing em buggers out of the pot easier.
Try Swedish seasoning sometime - beer, preferably porter, and heaps of fresh dill, salt and a shot of your favourite spiced schnaps. bring to a boil, chuck in all the seasoning, add a heap of crayfish, put a lid on and boil as usual BUT - let it cool in the brine. Serve with a nice cold beer, an iced schnaps and Västerbotten cheese on buttered hard bread.
Hey Robbie mate I used to just chuck them head first in the boiling water too, but like everything times have changed. Now I just put the Cray in my freezer for an hour or so before I plan on cooking it and it puts them straight to sleep. Keep up the great work mate love the vids
Thanks for the vid Robbie. I use scissors with the larger yabbie tails too. I would like to go craying , but a few years ago we had a "black water event" which killed a lot of them off. Cray fishing was stopped for a time. Will have to get down to see the bloke at the outdoor centre to ask if it is going again. He would know.
Awesome Robbie, I’m ment to be going up craying for my first Murray cray session ever this weekend for a mates birthday, the freshwater spiney cray down Gippsland are absolutely beautiful so be good to see if these guys are just as good. Thanks for the videos there great.
Thanks so much mate. Good luck on the crays.
Robbie! Pull the pointy part off the claw, the part you said the "fin" is in...This becomes your scraper to remove meat from your yabbie!!
It's how I eat crab.
It's perfect for snatching meat even from the legs. Just a tip for you. I hope you see this comment. God bless.
Buddy that’s brilliant!! I’ll have a go at these one day if I ever get down your way!! The kids and I are heading to Tinaroo for a feed of redclaw in a few weekends! Time for the kids to run there own traps over night ! Thanks for all your work Robbie !! LEGEND!!!
Hey mate awesome video. I use a rolling pin to get the meat out of the small legs and if u twist and pull the middle paddle on its tail before u cook it it pulls the poo pipe out.
Thanks mate. I have done that with yabbies plenty of times. I don't think that it would make this video very user friendly though. LOL
Looks so delicious Robbie. Wish we had big crays like that around here. Great vid mate!
Nice vid Robbie, I'm not a "seafood" eater but still love these videos
Hey buddy thanks so much for your kind words. To be honest, i would eat seafood for breakfast, lunch and tea if I could afford it. LOL
robbiefishing I used to think that too, then I got put up in a hotel for 4 days with all meals (courtesy of fog in Sydney making me miss the connecting flight). After eating my own weight in prawns, bugs and oysters at the seafood buffet for lunch and dinner, the last night I had to ask for a pass out to the steak restaurant....
It's not seafood. It's from a river .
I dont eat seafood but i absolutely love your videos
Its amazing the difference in crayfish in Australia and crawfish here in Georgia. Love the videos your a real guy just doing simple things. Keep it up brother
Hi mate thanks so much fir watching, and foe your kind wirds.
Very nice yummy crayfish 👍👍👍👍👍
Thanks mate. 👍
Thanks mate, that was very informative! I reckon we'll be ready to cook, now. Cheers.
Thanks Geoff. Good luck with your cooking. 👍👍
Cook them in Cajun spice mix!
I also cook them the same way as you and then soak them in vinegar and sprinkle on some white pepper
Awesome, Cant wait to try it myself! thanks for making this catch and cook robbie
We need some RobbieFishing stickers for our cars ;)
Thanks so much Mike. I actually do have a few stickers here somewhere but they are not bumper stickers. Maybe that is something that I should look into.
Awesome presentation on cooking and extraction, great job👌👌👌👌
Thank you so much mate.
Good day Robbie,here in Missouri I see big-1or 2inch holes with piled up sandy soil at the opening in our yard quite a ways from the creek .I have seen them when the terrain is flat and its has flooded then receded up to a mile from the lager creeks that flood.I have never seen any Craws crawling out .I bet the holes are pretty deep.I hope they make it back to water so they can propigate and have a swim.
Sounds great mate. We have smaller freshwater crustaceans here called yabbies. They're similar to your crawfish. They have been known to burrow as deep as 5 meters (15 feet) in order to stay cool and damp.
@@robbiefishing Yabbies,okay.thanks for sharing your habitat and how to prep a Aussie Craw.I carry a telescoping ultralight pack rod and jigs ina mini plano box when I go creek hiking.I find arrowheads and see lotza critters.Almost every evening I talk with Aussies and Tazzies on my CB radio.
@@jetcyclezero8907 That's unreal, my friend Tim does that. He lives around the corner from me and talks to Americans on his CB radios. He loves his CB radios, he has quite a collection of them.
He says he talks to America on the Skip.
Mouth watering stuff, you forgot the pepper 😁. They are even better once cleaned up place the meat in a jar of vinegar, salt and pepper, placed in fridge or Esky and eaten later, same as yabbies, don't know how the double strength vinegar will go, maybe like a double jackdaniels can the stronger the better.
If to be eaten on the spot, boil first cut in half straight down the middle, (wash) add butter and garlic on insides then fry it off.👍
My two large pet yabbies are getting worried, I keep drooling on their tank.
Also when cooking fish try the cheeks. Yummy for your tummy.
hmmm.... yum yum yum. I use the part of the claw that u break of to scoop the meat outta the other parts, it has a nice hook point to help extract the meat. Now I feel like a feed of lobsters.
Ahhh what a great idea. Thanks mate.
Your pot was screaming because there were water droplets on either your pot or the heating element that were evapourating and expanding between the element and the pot. To solve this, wipe your pot down well with a dry rag and let your stove heat up for a few minutes before cooking. My guess is that it was condensation on the bottom of your pot, so it stopped once the pot was hot enough it stopped.
Robbie, MOST people overcook crustacea! Usually once they turn RED, they're pretty much cooked!
Pretty YUMMY either way, esp with some butter and garlic! Mmmmm!
Thanks UF. I reckon you might be right mate, and I may even be guilty of it myself. LOL
@@robbiefishing Yeah. Crustacea, cook very easily!
Thank you mate my friends and I as kids Used to go down to our local Dam and catch yabbies and just cook them straight on the fire they tasted the best They built a school near the game in the kids they're destroyed
Wonderful recipe almost exactly what it's like cleaning and cooking blue swimmer crabs and threre probably just as good
Thanks mate. I reckon they probably probably are. Im yet to taste a crustacean that i haven't liked. LOL
Been waiting for this video and it’s great as i expected. Keep up the good work robbie👍
Thanks for much for watching mate.
When we have our crawfish boils in the states we absolutely suck the “mustard” out of the heads as it’s one of the best parts. We also like to season much differently so maybe that’s why things are different.
Quite possibly drew. I wonder if that mustard flavour varies between different species?
that "fin" part in the claw is connected in between. I haven't seen a crayfish before, but looking at it gives me the impression that it looks kinda same a a mud crab claw, so in my opinion I'd prefer to eat a muddy than a cray because of the "edible things" you can eat (even though I haven't eaten any cray at the moment) x)
Looks very tasty anyway. Here in Ireland our cráifisc (crayfish) are small but some people eat them, our crabs and lobster are much better to eat than our tiny crayfish🤣
Our traditional way of cooking a crustacean involves freezing it in water for 2 hours ( done inside a Uaimh-thalún before the glorious freezer was invented ) and then putting it into the pot and boiling it. I'd love to try a big crayfish like that one
Yer so lucky in Australia, all yer animals are on roids🤣
Purge mudbugs first in a clean animal drinking trough Galvanized tub of FRESH water, if they need "purging" which takes several hours. The crawfish purge by fasting. Most good crawfish growers today sell their crawfish purged, live in sacks and ready to cook. This purging gets all the crud, garbage out of them during the process (Crawfish excrete waste thru their gills) you've got to purge mudbugs at some point if your providers don't, many do. We don't use any vinegar or salt in purging (Salt purging is an old wives tale, we use to before we learned better) and no vinegar in cooking them. Boil a large army pot (10 gallon at least) on a propane burner stand with a little lemon, crab boil seasoning bags and crab boil seasoning (we use Zatarains crawfish, shrimp and crab boil here in Texas) add in red potatoes and corn on the cob first and cook them near done if you like them, I do use them but rarely eat them with crawfish). After they are about done add your crawfish in to cook till done.
Dump it all in a very large cooler and add extra Zatarain seasoning and Tony Chacheres, make it as spicy as you like. We like it extra spicy around here, dump them on a table covered in newspaper and enjoy... We get "a sack full", about 35lbs over here near Louisiana, at close to $2.50 to 3.00lb live, generally).
Call a few buddies up while they are finishing purging if necessary and make sure you've got enough beer on hand for all around who drink, almost a necessity with spicy mudbugs imo). A real "cūnass" (that's a Cajun) of which I'm part French but old, Orleans France, I'm not from French Creole decent, but them boys and girls can eat 10lbs alone and drink a gallon of beer(don't call them up unless you got 3 sacks full and they BYOB, HAH!) Average person will eat 2 to 4 lbs. of mudbugs. I take down about 8lbs usually and suck the tamale from the head on some of them. Suck all that spice heat and flavor, guts out and drink about half gallon of beer over a couple hours period. Crawfish boils are about family and friends, playing music, getting around a fire and bull shitting and reminiscing. Good times. If you're ever in the South hit a few bars up on "the back roads and off the beaten path". It's likely if you ask someone you may just find out someone's buddy is having a "mudbug boil", if you're friendly and want a real southern cultural experience ask, they'll likely invite you out, don't be afraid when you go out into the middle of no where, you won't hear banjos down here and folks around here was taught to respect EVERYONE, even if they don't respect you, everyone gets a pass at least once. Everyone is always welcomed when new friends and experience are to be had. No reason to be afraid whoever you are. We're fully intermarried, integrated and far more progressive in that respect than what I've seen living up in Northern states--they are more backward than any southern man whatever his background and skin tone. Even if the folks voted for Trump and likely they did (but not always, my closest good time life long buddy and his wife are staunch Democrats but we leave the politics at the door, generally, good times don't include debates around here) there are no hidden supremacy idiots down here, that's all a lie by the damn news media, it's disgusting, and very offensive. They've tried to ruin decades of goodwill and civil rights victories in America because they want people at each other's throats. Folks here don't buy it and we respect EVERYONE! They always need a straw man to demonize folks who want to live free of the government and everyone is welcome at the table around here. Sorry to sound political but it isn't, it's about loving your neighbor, helping each other and we have "Southern hospitality" for a reason. Anyway, that's how we do it, everyone is slightly different in their seasoning/cooking method but that's generally it. Good times, great food is what this life is about!
We grow millions of pounds in stock ponds in and around Louisiana. They are usually ready when it's getting warm close to spring time and into summer. So come on in about late March, then and grab a few pounds of mudbugs cooked to your taste and have a cold Abita beer with us!!
Thanks so much for that I'm going up to tocumwal next week to try my luck
You actually got my little brother an I into it we went up last week an got our 1st ones each ever definitely doing it every year now
Hey Robbie, I'm new to the channel. I absolutely love your content, particularly fishing the small, clear rivers. I was just wondering what camera or gopro you use. I live in the jungles of PNG and would love to do this sort of thing myself. Your footage is extremely clear and stable. Is the camera mounted on your chest or head? Really enjoying your content!
Thanks so much for your kind words mate.
Most of my action videos are filmed with my gopro. This was filmed with a mirrorless camera.
There's links in the video descriptions to the cameras that i use mate. 👍👍
Moreso the newer videos and not so much the older videos.
Top job Robbie your a legend mate 😉👌 keep the videos coming I love watching them you inspire me and other people thanks mate
Thank you so much Luke.
Never would have thought about vinegar, I'll give it a try.
Thanks mate, don't overdo it though. LOL
Good tutorial video, for sure 👍
Thank you😁
Thank you so much.
Yep well done cobba i miss the ol murry cray
Thanks mate, i can see why you would miss them. I would too if I ever left.
That fork was forked 😂. Good one that’s very similar to how we used to do crabs
Haha thanks Cam. Its my favourite piece of cutlery because when I use that it means I am eating crayfish. LOL
Also the shells are great in a compost or veggie patch
congrats on ur milestone subscription Robbie!
Hi mate, thank you so much.
Your killing me mate, I was planning to head up the river this weekend for two nights but weather is 80% chance of 6 + MLs on Sat and Sun........ crappola. Scoff looked lovely.
Love your work Robbie 👌
Love the coffee mug aswell, any chance you could share where you got it from?? Cheers
Love the vid Robbie. Please do some more catch and cooks. All the best from Wollongong.
Hi Cyrus thanks so much mate.
Hey robbie how do you go about purging them? Leave them in clean saltwater before cooking?
One of my favorites,can't eat shell fish these days because of the high cholesterol intake,have to stick to eating carp.
Carp? I tried that once... It wasn't great. I will try it again some day.
Dude, those damn tongs were making me crazy 😆
Hey Robbie do you have redclaw down there, they are practically like those cray but there are tones of them in the large public dams around the scenic rim
Hi mate, unfortunately we do not get them down here.
I'll take your word on Cray's that looked pretty quick 👍 I've never ate one they've always been too small or way too big 😁but definitely make a slurry for a lobster unless you like seeing something have a horrible death.
Ahh OK. Do they feel anything coming out of the ice slurry? I honestly don't know. All I habe is what I was taught growing up, and the opinions I have received on social media.... of which there are plenty and all varying. LOL
@@robbiefishing all is I can say is bloody oath they do if there's no ice slurry nothing compared to that Cray, and I will never do it again without a ice slurry, to be clear this is for a lobster not a Cray 👍
I took an extra Blood Pressure tablet just wtching this video Robbie
Awesome video Robbie I loved it! I need to try this soon... I only have viniger and salt on all my sea food as well
Thanks James, I reckon you will love it mate.
Nice 1! Looked bloody COLD there with all that steam coming out of your mouth!
Thanks mate. I was cold. It got down to -4 here that night. I was wearing shorts. 🤣🤣🤣
@@robbiefishing Spanner weather!
DID you see my latest upload?
Please check it out!
Cheers1
You have some cool tatts, You should do a video explaining your tattoos like what they mean and why you got them.
Thanks mate, maybe one day I will do that.
Looks good bro! I've actually never tried crays/crabs that way my grandma always makes a curry and god damn it taste good!!!
Hey mate, I bet it does. I would like to swap you a feed of crayfish for a feed of your nannas curry. haha
I'm curious, if the crayfish has meat in the chest section where the legs attach to the underside of the crayfish like crabs? On King crabs I like the section that the legs attach to the body on the bottom of the carpus which has a lot of meat. I would like to try crayfish some time.
Hi mate I think there is a small amount but not a lot and it's hard to get to with the spikes on the legs.
Robbie I find pliers best for crushing crays . And the meat just falls out
Love your work rob
Thanks so much James.
Dang. Wish our crayfish were that big!
We done ate all the big ones around here in LA years ago. Lol.
Nice video Robbie ,but I gotta ask,why so much vinegar ?I know that one can use vinegar (few splashes) so the shell comes off easier ,but that much?Doesn't it affect the taste?
Enjoyed to catch vid mate. do you know what areas of australia those giants can be caught
Thanks mate. They are found in the Murray Darling basin.
Robbie, my dad using a rolling pin to squeeze the meat out if the legs of a lobster. I'm sure u could try it with a cray. Just rool over the legs like u rolling a pie crust.
Hi Bailey thanks for the great tip mate.
your cup is so cool
Hey Robbie I’m in SA and I don’t think that there are any crays around but I still catch heaps of yabbies. Cooking and cleaning a cray is literally the same thing. Just asking for some some Redfin and trout fishing tips please?
Hey buddy I have over 300 trout and redfin videos buddy.... all loaded with heaps of tips. 11👍👍
Great vid Robbie didn’t know how to cook a cray 👍
Hey Bren thanks heaps mate. I hope this gives you a fee pointers buddy.
I’ll try to come down there one-day and see if my technique works Oregon there’s still meat that I can show you in that body but good work anyway mate there’s plenty of people up in the territory would just eat claws and barely any body meat
Thanks heaps mate, yep there's plenty around here like that too.
Very informative. thanks
Hey Jason thanks for watching.
Hi Robbie, can i pls ask a question? Why do you add vinegar? Thx
Hi Valek I just find that it goes well with crayfish meat. It's not a necessity, just my personal preference.
Loved this mate!
Thanks mate.
I heard from some animal show there in australia that the species of crayfish that your cooking is close to being extinct there just the one with the spikes is it coming back they said they were trying to breed them back? I found the name of them Murray River crayfish,
The "white stuff" is the blood and in lobsters is pretty damn tasty. Uncooked or cooked (clear bluish hued uncooked). I prefer it cooked. Like a tasty salt blood pudding.
Great job mate keep up the good work
Thanks so much Sam.
amazing video
Looks tasty, just a little jealous LOL great little cooker those are, I've used mine a few times now.
Hey Jed, so you bought this one? That's awesome. Does yours whistle like mine does as it's first warming up?
@@robbiefishing yep got myself one for $179.99, mine whistles as well when the pan etc is cold but I found it's usually the light pots and pans that whistle or I just hold it above the flame until it heats up.
You should purge the crawfish for an hour or so in a salt water bath just fill up an ice chest enough for how ever many crayfish or crawfish depending on were you live what you call them but then dump salt how much depends on how much water we normally dump a hole container of regular iodized table salt, once purge the poop shoot should be clean now!
Start your boiling water Louisiana style you will cut onions in big pieces its just for flavor then cut and add lemons same big pieces normally just in half and add whole heads of garlic you don't really need to peel the cloves most just throw whole heads in and let cook add to water then add a bag of crawfish crab boil Note if adding mushroom add twice as much to three times the boil seasoning 3 only if you like them spices like Louisiana do lol, then add baby red potato's they take longer cut up the sausage in 2 or 3 inch pieces add sausage and fresh whole mushrooms and fresh or frozen corn on the cob, after 30 minutes total add crawfish let cook another 5 minutes while steering a couple times a minute then turn the heat off and add ice to cool to 100 to 120 degree's let soak for 30 minutes so the crawfish or crab soak up added flavor and spices! O almost forgot a lot of people suck the mustard out of the heads and eat it here they say its really good but never tried it myself!
G’day Rob, it’s a Lobster 🦞 Mate! Yanks call ‘em Crayfish, Aussie Call them Lobsters 🦞 Yabbies are what Yanks call 🦞. Place them as you did straight into Boiling Water 💦
I totally love your Clips and info so Job we’ll done... keep’em Coming
Soak them in the water until it cools and the juice sucks back in to the body same with yabbies makes for excellent head sucking and juicy bits, much love top dog rob 👍
Nice job robbie.
Thanks mate. 👍
Must taste great. Looks like a lot of effort for such a small meal. I think i would just eat the dog biscuits. 😁😂 Gordon Ramsey wouldn't have got as much meat out of that crayfish as you did. Great video. Very entertaining.
Just what we've been waiting for mate thanks. How far down south in Victoria do freshwater crayfish go do you know?
Hey Jaron, I am so sorry mate. I thought I answered this question. Maybe I typed my answer and didn't hit send?
These crayfish are found only in the Murray Darling basin. These are Murray crayfish. There are Spiny Creayfish that are found on and south of the Great Dividing Range. They are quite similar but I don't think they have the white claws. Exactly where they are I am not sure sorry, but I do know they are somewhere in Gippsland. I am not sure about your area though sorry buddy.
@@robbiefishing no worries thanks mate
Drop them in head first so they can’t flip hot water everywhere with their tail. Also put them in slightly warm water for an hour it puts them to sleep and they clean themselves out
amazing video keep it up dude
I am from America my name is noah and I catch crawfish all the time and I love your videos I absolutely love fishing I live in the state of Tennessee I catch carp trout bass horny head catfish and a few other keep doing what you are doing I look forward to watching more of your videos
Hi Noah, WOW Thank you so much for your kind words. I dream of going crawfishing in America some day.
One of my favourite youtubers is from America. It's a fishing channel called Ace Videos. Have you seen that?
I love watching American crawfish videos.
Thank you so much for your very kind comment mate. 🙏
If you are ever in America give me a shout and I will show you some of my favorite fishing spots it would be an honor to fish with you sir and I'll show you a few tricks that I learned I've been fishing and crawfishing since I was 4 and absolutely love the outdoors
Great video Robbie, you should plant a lemon tree in the yard.
Thanks mate. We had one at work in my last job. LOL
Wow amazing the best bro 😲
Thanks mate.
@@robbiefishing Ok bro 😘
hey robbie that is a cool cup
Haha thanks mate. Isn't it ever!!!
Nice vid Robbie making me hungry mate yummo
Haha thanks so much James.
Now i'm bloody hungry. Good on ya mate. 👍
Haha sorry about that. LOL Thanks mate.
I would boil them in some Zatarain's Crab Boil for 10 minutes, cut the gas, put your frozen corn in and let it soak for 20 minutes.
Sounds beautiful mate.
Would you believe it but just minutes after watching this video the bells went on a rod I had out for carp I set the hook and reeld it in and it was a Murray Cray! I threw him back to fight another day.
I've never even seen one before. What are the chances I catch one by accident just after watching your videos about them!
Haha thats funny. How ironic. I brought you good luck mate. 👍👍
Awsome video mate. U should of put of but on the end with the taste test !!. Cheers mate
Haha thanks mate. I actuallt did film that, but didnt realise I had crayfish bits and pieces all over my cheeks and moustache from that moment in the video where I break the claw and it sprays all over me. So I left it out. 😂😂😂
6:08 sounded like when I change the channel on my guitar amp without turning the volume down first 🤣
Hahaha the good old reverb. LOL I use to have a Peavey Studiopro 110 many years ago. All I had to do was walk towards that amp with my guitar and it would squeal. LOL
@@robbiefishing THAT was the cheap, crappy, UNPOTTED pick ups in your guitar dude! Those PV amps were very good, and still highly sought after!
@@Urbanfisho I agree!
@@Urbanfisho I sold it to buy my first wife and engagement ring.
Stupid mistake. She probably still has that ring.... I don't still have that amp.
@@robbiefishing Oh, so Lauretta is 2nd time round for you? I didn't know that! So NO kids from the 1st coupling then! Prob lucky then!
Hey if you ever want to get back IN to electric guitar playing again, there are so many GOOD, affordable instruments and amps around these days Robbie!
Check out Harley Benton guitars. Probably the BEST value in affordable instruments on the market today! Well made, good quality with good pick ups/electronics, straight out of the box!
Rock/fish on! \m/
Looks delicious 🤤👍🏻
Thanks Bek. Let me assure you.... it was. LOL
Could you use the carcass as bait for them?
I’ll try it I reckon
I have no idea. It's worth a try.
Geez that made me hungry for a lobster.... Done perfectly mate....
haha Thanks so much mate. I do think I have ever eaten saltwater lobster. That probably sounds crazy, but I can't recall ever eating one.
@@robbiefishing yeah nah I meant a Murray lobster... I live in Wagga and it just comes naturally calling them lobsters
@@robbiefishing I've got me nets ready so I'll be out soon 😍
Can u do a catch and cook for trout please
Hi mate, I done one about a month ago. Search "catch and cook wild trout robbiefishing" and I am sure it will show up mate.
Yeah ik and I really enjoyed it