The Yabby is a freshwater crayfish native to Australia. Also known as a crawchie, crawdad, craybob or even lobbie, it's all dependent on where you come from. Yabbies as a name can refer to any number of different crayfish species (small smooth shelled species) but as a rule it generally refers to Cherax destructor.
The icon of Australian childhood, the humble yabby is rising in status becoming a sought after delicacy by the gourmet diner Yabbies are different, they stand out from the crowd as a new and different freshwater crustacean
Yabbies live naturally in Western Australian waters which is renowned for having pristine water conditions and a pollution free environment.
Yabbies are sourced from farm dams, which is where yabbies thrive. After the yabbies are caught they are taken off to grade and then put in purging tanks for 24 – 36 hours. before they are shipped.
The main meat is located in the tail of the yabby. The best and sweetest meat is definitely in the claw of the yabby. Yabby flesh contains 75 to 80 per cent moisture, therefore if frozen its elusive flavour simply disappears and the flesh turns to a mush texture.
To cook yabbies properly, the least distressing method (for the yabby) is to place the live crustaceans in the refrigerator for an hour or so. The cold slows down their nervous system and they become sluggish.
Then bring a large pot of water - allow a litre of water per yabby - to a rolling boil and add a cup of salt. If preparing a large number of yabbies, it may be necessary to cook them in batches. Plunge the yabbies into the water (death will be almost instantaneous).
Once the water comes back up to the boil, take the yabbies out of the water and let them cool. They're now ready to eat.
