Hey Twinks, I bought Andreas Viestad's cookbook (Kitchen of Light - he's the Norwegian guy from New Scandinavian Cooking) and there are so many great crayfish recipes in it. If you get some crayfish you should definitely have a look at his recipes.
Wren, we actually eat them cold after they´we been cooked for several hours in a mixture of salt, sugar and a special dill called kruunutilli (I don’t know the English name). After, you leave them to cool down in the "sauce". You can eat them just like they are by breaking them apart and sucking out the meat, or you can put the meat on a piece of white toast and add some regular dill.
For many fish mongers getting the sauce mixture just right is a matter of professional pride.
Finnish delicacy
From the middle of July to about October, southern Finland goes Crayfish mad. To me this is such a highlight of summer I wanted to share it with you
Kitchen Goddess