As we draw closer to the end of the off season, I have to clear my freezer of the crayfish we caught last season. This very simple dinner of crayfish with cheese and mushroom sauce was served with sautéed potatoes. Our crayfish season lasts from November until Easter weekend with a lot more off time than fishing time as the natural resource is depleted. Sadly, it is not the recreational fishermen that are responsible for this. There are numerous crayfishing boats that operate out Gordons Bay Harbour and Harbour Island. They are allowed to catch most of the year and the size they have in their nets is smaller than those allowable for the ‘man in the street’. These fetch a huge price on the market, making crayfish quote a luxury for people purchasing them from fishmongers and supermarkets.
While editing posts to correct them for SEO I get to take a second look at my photographs. And I am reminded that a cell phone camera from 2010 did not really take good ones. And my composition skills were sorely lacking.
Cheese and Mushroom Sauce
Ingredients
- 1 portion cheese sauce
- 15 mls coconut oil
- 125 g mushrooms sliced
Method
- while making your cheese sauce, lightly fry the mushrooms in the coconut oil
- mix the mushrooms into the sauce
so simple!
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I can think of far worse things than having to clear my freezer of crayfish 😉
Happy Friday greets to the Captain 🙂
I know, it is a tough life we live! Friday greets back 🙂
Lobster right on top of my favourite food list…looks yummy my friend…happy weekend dearest Tandy 🙂 xxx
Shame! It’s tough to HAVE to empty a freezer! *runs and hides*
LOL – it is so difficult to find numerous ways to cook crays! If you are good you may even get some xxx