Should I blanch the crawfish?

Crayfish can either be blanched or not, depending mainly on personal preference.

Crayfish live in water and may carry impurities such as mud and sand inside their bodies. Blanching can effectively remove these impurities, making the ingredient cleaner and more hygienic. Blanching also helps kill bacteria and parasites that may exist on the surface or inside the crayfish, thereby enhancing food safety. Pre-blanching allows the crayfish to cook more quickly, ensuring even heating inside and out when used in dishes requiring rapid stir-frying.

If one prefers to preserve the original flavor of the crayfish or uses specific cooking methods such as steaming or roasting with garlic sauce, blanching can be skipped. In such cases, the crayfish should be cleaned more carefully to ensure there is no mud or impurities inside. Additionally, appropriate seasonings and spices can be added during cooking to enhance the taste and flavor of the crayfish.

Regardless of the chosen method, attention should be paid to the freshness of the ingredients and hygiene during the cooking process to ensure food safety and prevent food poisoning.