How long salt do you need to cook crayfish?

It is not easy to salt the crayfish – the shell reliably protects the tasty crayfish meat from any juices, therefore, it is necessary to salt it strongly with a margin. The smallest amount of salt for boiling crayfish is one heaped tablespoon per liter of water.

It should be borne in mind that this amount of salt is used only if then it is planned to let the crayfish brew in the water in which they were cooked. If you are limited in time and cannot let the crayfish brew and soak properly, then you should slightly increase the amount of salt. For example, in this case, it would be appropriate to add six to seven tablespoons of salt to five liters of water. You can also cook crayfish in cucumber brine – crayfish will turn out not only moderately salty, but also very aromatic.

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