I have long been a lover of crayfish. But I don't get it often - too squeamish to kill and cook it myself and too miserly normally to pay the exorbitant prices for it in restaurants. If only I knew a diver or two who would generously give away any surplus!
When in Whitianga recently I had crayfish twice. First at a Thai restaurant which shall remain unnamed. While the crayfish I had there was very badly done, the rest of the standard Thai fare was fine. The crayfish was a special for $42 and it was a real shame it was wrecked by bad cooking. It was chewy and had to be prised forcibly from its shell.
So when we went to Squids I almost didn't order their crayfish special - but was very glad I risked it. It was beautifully cooked - simple grill with a soupcon of butter - the vegetables with it were forgettable but the crayfish made up for all that. It was reasonably priced and they provided the right implements for claw cracking etc.
The entree I had of kingfish ceviche was also very good. We'll be back.
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