America Signal Crayfish gathered near Bath. Beautiful cold with aioli (Mayo with lemon and garlic). These are not native and have a significant environmental impact. They carry a virus that kills our native white clawed crayfish. They eat fish eggs and erode river banks by burrowing into them. But they taste wicked! I applied for a license to collect them from the environmental agency to collect them and got permission from the farmer. Care must be taken when handling signals. They are amazing escape artists and can easily escape to invade other water ways. I've had one escape from a bucket before, whilst in my car. It managed to climb down the gap between my seats.
I find the meat quite soft and this firms up when you refrigerate them. So I find them best served cold with Aioli.
- 3 free-range egg yolks
- 4 cloves garlic
- ½ lemon juice only
- salt and freshly ground black pepper
- 150ml/5fl oz extra virgin olive oil
- saffron optional
Blend all ingredients, except the olive oil, in a food processor. Pour the oil into the blender in a steady stream, until it forms a thick sauce. The mixture, once blended, should be vibrant and yellow in colour. To vary the flavour, add a little mustard or some saffron. If you'd like your mayonnaise runnier, add a couple of tablespoons of hot water.
Here is the application form to apply for a license to trap or remove American Signal Crayfish:
Rules for catching crayfish:
A guide to catch crayfish: