Recently shared by influencer Livvy Dunne, a gymnastics team member at Louisiana State University (LSU) Tiktok Video About “How to remove “poo” from crayfish.”
The sports Illustrated swimsuit model said, “You eat it, that's all.”
Called devining in the culinary world – the act of removing the main central veins that act as the digestive tract of crustaceans – Dan's advice sparked a major debate on social media.
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Removing veins from the crayfish tail is not essential for food safety purposes, but some chefs recommend doing so before digging for the next crayfish boil, crayfish etofe, crayfish roll, and more.
That's to prevent spare certain rough dishes that some diners find unattractive.
Livvy Dunne shows you how to “remove 'poo' from crayfish” for your Tiktok followers. (tiktok/@livvy)
Crayfish removal may also be done for aesthetic purposes.
Isaac Toups, chef owner of Toups' Meatery in New Orleans, considers himself a “crayfish enthusiast.” He said he believes it is wrong to not remove the digestive tract or remove what appears to be the “black line” of crustaceans.
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“This should definitely be removed and destroyed,” Toups told Fox News Digital. “But don't remove the orange fat in the same breath. That's the best part.”
Still, some chefs are on Dan's team when it comes to serving crayfish.
Orange fat from crayfish is the best part and should not be thrown away, a New Orleans chef (not in the photo) told Fox News Digital. (istock)
Marisel Gentil, executive chef at Marisel Kitchen, a culinary school in East Brunswick, New Jersey, and the author of Marisel's Simple Asian Cookbook, admits that while people may squeal a little about eating their digestive tract, she calls it “harmless and normal.”
According to the Gentiles, many dishes actually have ingredients and portions that people eat without thinking twice.
“What seems strange to some is sensitivity to others.”
“What seems strange to some people is the sensitivity to others,” Gentil said — and Dan praised her for enjoying crayfish by doing what she loves.
After watching Dan's viral video, were you inspired by Nosch by crayfish? As many crayfish enthusiasts know, the technique of eating them is extremely difficult, especially for seafood newcomers.
Toups and Dentile detailed the proper techniques for eating crayfish, whether or not they eat them.
The chef praised Dan “doing what he loves and enjoying crayfish.” (istock; Georgia Jones/LSU/University Images via Getty Images)
How to eat crayfish
1. “Get a crayfish by your body. Grab your tail with your other hand and break it in half,” Toups said. To separate the head from the tail, Gentil said that it was the easiest to hold the crayfish firmly at the head-tail junction and giving the crayfish a gentle twist.
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2. This step is optional. “Tasting your head. If you want a full experience, you'll smoke juice and fat from your head,” Gentil said of the so-called crayfish butter, “rich and flavorful.” You can also skip directly to step 3.
3. Alternatively, follow the method in Toups, pinch your body with your thumb and immediately suck the juice out of the crayfish.
When preparing to eat crayfish, it is recommended to pinch your body with your thumb to take advantage of all the juices. (istock)
4. Peel off the tail. At this point, you may have to use your thumb to peel off the shell, Gentel said. Toups said he could choose to remove the first two parts of his abdomen. Then, when cooked properly, he said, the meat might just slip off the tail immediately when it's finally pinched.
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5. Enjoy eating meat removed from its tail.
When eating crayfish, don't worry about getting messy.
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“Enjoying crayfish is more than just eating,” Gentil said. “It's a cultural experience that brings people together. So you roll up your sleeves, get together with friends and jump in.”
