Australian crayfish are distinguished from Northern hemisphere lobsters by a lack of any noticeable claws.
Crayfish is suited to steaming, poaching, shallow frying, baking, grilling and barbecuing, avoid overcooking.
The shell will turn bright red and the flesh opaque once it is cooked.

Nutrition Facts (per 100gm)

Kilojoules           377
Protein              18.9g
Cholesterol        95mg
Sodium                296mg
Total fat             .9g
Total Omega-3   79mg