Crayfish Catch & Cook: Crayfish Linguine  

You. Are. A. Legend SEMPER FI!! THE FREAKING GREATEST FIELD TO FORK CHEF EVER TO LIVE!!

A very tasty looking dish. Lovin' the SRP baby, yeah!

great! i like that watch on the thumbnail.

Delicious looking. Great crayfish!

Great video as always. I was making sausage this evening and a certain person's voice was in my head: "keep everything cold/ get in and mix by hand". Can't pay a higher compliment than to thank you for teaching me.

SRP, that looks amazing. Growing up in the Midwest in the USA we grew up eating tons of crawfish. We made them in a boil but what you made may have to hit my kitchen sooner rather than later!!

That looks amazing!!!

"You don't want to crowd the pan with crayfish." I respectfully disagree.

Thank you for the tips on how to prepare crayfish. I'm in the states and am learning how to hunt for a species that is already invasive, and free for the taking as well.

That is a nice dish, and a species that needs to be harvested, perfect really. Rock on Scott.

Excellent tutorial, great video!

I always get hungry watching this bloke .Great stuff mate

Awesome awesome awesome

Wow.

Great traditional British meal!

Just brilliant

Looks sooooo good....!

loverly

Looks GOOD.

Nice haul. Cheers!

I agree with the others. I’ve heard of bisque but I’m not really sure what it exactly is. I’m always eager to learn how to cook (and eat) new food. You make cooking new foods less scary! Your layer back way of creating good looking foods is definitely unique. Don’t ever change that. Love you for what you do. God bless.👍❤️🦋🇨🇦

Oh yeah truly so wonderful video and a good idea -- greetings

another amazing video scott

Since watching you 1st cray fish video scot I now own 2 traps and trap every weekend. I make a south Louisiana style boil and it works a treat

Nice job, very tasty, thanks 👍

Cracking video,I love the crayfish ones......not only are you getting free protein, you're helping the environment too 👍👍

hi from across the pond! wonderful dish!!

Great video nice to see you cooking them crayfish >:0))))

The top shelf of my freezer is full of gallon bags of half-cooked crawfish. I've been wanting to start using them up (girlfriend doesn't like when I smell up the house with the traditional crawfish boil smells). And, she doesn't like crawfish (she doesn't *think* she likes crawfish) but she loves anything with pasta. This might be the answer. Thanks, Scott!

Ahhh. The Ol' Scott Rea is back!

Thank you.

It's a wonderful video. We can learn a lot n a lot

Well... At least the crayfish struck back. Yum! 😋 Love your videos Mr. Rea, keep up the good work.

You are a cool person, Mr. Rea,I enjoy watching your videos

Nice work Scott

Wow, i gota get out and try this.

Looks great mate.

Me and my girlfriend followed your video on butchering a deer the other day. We did the job on the towpath next to our boat lol. We didnt have much choice where we did it, but we had a lot of positive reactions and comments. Thanks for your videos. 👍👍👍👍

Man, how cool would it be to see you do a series where you do a food tour of North America.

Great idea for a video. I coincidentally just started catching crawfish this Summer. But the ones we catch in Maryland look NOTHING like what you're managing to pick up. Still tasty, just not as massive. Those are gorgeous. Thanks for doing your part to tame invasive species. We've got similar problems with foreign crawfish here too.

Luv the T shirt,,,,,,ACE............

Love the video, the food looks sooooooo good. I subscribed

I cannot resist making this tonight (currently 5pm here on Costa del Sol.) Only difference being is that I will be using Langostines "caught" here in the local supermarket. Oh, and I'll be making my own Linguini, 1 egg, 100gms flour, pinch of sea salt, job done (by machine.)

Show us how to make crayfish bisque in your next video

NO worries Scott. We have similar problems with the Carp that was brought in in the 1860s and never left. The Lamb prey destroying the great lakes, Asian Carp all monsters. I wish I could help you but in the mean time enjoy the meal. Great cook Scott. Always s enjoy when you cook. Crawdads are good fair.

I use to catch crayfish out of the stream by my house and I've never seen any that big. Awesome video. Only thing you're missing out on is sucking the good juices out of the crayfish's head.

Scott thanks what a catch 👏 u should start selling these in in the butchers shop don't know if the local fishmonger will be happy be least you will be doing a good service to our rivers👍. Had to laugh when you said we should treat them with respect after you had just pulled the intestines out of two of them while alive 😂. Didn't bother me just found it funny but sure someone will be offended?

Lordy, I wish we had crawdads that big here.

I’ve been watching you for about 3 years now and you never disappoint. Keep it up SRP 👍🏻

They look identical to the native Australian fresh water yabby. Good recipe

Here in Oregon these are the natives and the Louisiana mud bugs are the invasive.. Quite yummy both I say.

Kung fu fighting fast as lightning... your intro tune reminds me of that song..

Nice stove

Love these vids. Especially the Crayfish ones. Is there a better time of year to catch Scott? Possible in winter months? Need to find a decent spot. Keep up the great work!

21:35 YES!

Loving it. Id love to get some more info on how to get out and catch some for yourself. Im in Scotland and have no idea! Also do they even live up here!? Probably but who knows. Any info would help, always loving your work

No crawfish broil seasoning? Aww man you need to get some. It kicks it up to a whole new level of delicious

We don't have the American ones here in Ireland just the white therefore crayfishing here is illegal. I wish it wasn't because I tasted crayfish while in Poland and think it's better than lobster! Thanks Scott for making me hungry! :D

Be sure to cook the pasta in the same water / court bouillon in which you cooked the crayfish! Then reserve that water, adding more, to cook the shells to make a bisque.

nice Tiny Tiny plate full there mate...

did you try to pull center fin on the bottom out? If you do the poop line should come out all together. Sure you know that cuz you are amazing cook/butcher

Thumbs up! But.... I always let go at random a few of whatever I catch. Don't know why, but I think it's a good thing to do.

So whenever we have really really really small ones we boil them in water with a lot of old bay until the shell is soft. And then eat them whole. It’s not for everyone but it’s got a nice flavor and a bit of a crunch

lucky bastard! we don't get that lucky in the states! they should sell those at ur local pubs as bar food with a cajun twist

I like the seafood episodes. Can you do a stargazy pie?

Pleased you mentioned not to chuck away the shells/heads - there's a ton of flavour in there!

could u use this like a scampi ?

Here in the US, we typically purge them by submerging the live crayfish in salty, clean water so that they clean themselves out off all the waste.

Butter in boil makes them really easy to peel=)

Can't eat them, bad allergic reaction... loved the video as always.

We suck the head down here in the South. Of course we use a Cajun spice shrimp boil mix to season.

bang some cream through it geezer, coats the pasta lovely 👍🏻

Invite a few Cajuns over to England, problem solved.

You can purge them before you cook them. By placing them in salt water while their still alive. It will cause them to throw up all the gritty stuff they’ve recently ate. We usually purge them twice before we cook them. You’ll enjoy them more nice and clean.

Do you take the intestinal tract out by twisting and pulling the tail section out with all the nasty bits in ?

What river is that Scott the water looks so clear

Led Zep whats not to like...?

Thick. Question. Just streams or do rivers have theses also?

Did you (Scott or anyone that knows) ever do the big reveal on the finished chopping block? I don’t do all the facebook or twitter and I didn’t remember seeing the finished block with the inlay and everything.

OH wow i created a new youtube account a few months ago and totally forgot about your channel, subbing on this account as well.

A nutcracker works well for the claws

What bait did you have in the pot Scott?

Don’t you just love them mud bug!

Do you not need to purge them in clean water for a a few hours if you remove the poo sack?

Why didn’t he purge them

Where did you get the trap please? Thanks

1 Subscription earned in the first few seconds cz of the Zeppelin T..

What bait did you use mate?

what did you use to bait the crayfish, freshwater lobster.

You got some big daddy's in there lol I eat about 3 lbs of mud bugs

I would gladly do my part to assist the UK in reclaiming/cleaning their fresh water ecology :) Send some of those bugs here please. I have garlic butter waiting....

I would leave out the red pepper, add cayenne pepper, smoked paprika, and red bell peppers, drop the basalmic and add a dash of tobasco or louisiana hot sauce.

We should all eat grey squirrels too

Also I'm confused as to why you removed all the good bits from the mud bugs..? And the head has more good bits..

Where are you setting you’re traps??

and a knob of butter, at the end.

Cajun staple. I know you like your sausage, so look up crawfish boudin. Or just regular cajun boudin.

"One of the beauties of this dish is that it's so quick to prepare." Step 1.: Apply to the Environment Agency for a Crayfish trapping Licence.... :)

That took me straight back to being a kid. Where I grew up on the east coast of the US, folks would just boil them by the side of the stream and have a bit of a picnic. They are a terribly invasive species that can thrive in anything from freshwater to sewage. I can't ever recall finding any that big. They're obviously lacking predators over there, I hope liberal trapping is enough to keep them from completely taking over.

@Arms Family Homestead Huston will be so jell