The crayfish salad is one of the more refined starters at Han Kitchen in Zurich-Oerlikon: tender crayfish served as a salad, for CHF 14.50. If you love seafood, it’s a light yet satisfying way to begin.
Crayfish in Japanese-inspired cooking
Crayfish are freshwater crustaceans, and it’s mainly the tail meat that gets eaten. It’s firm, slightly sweet and mild, which is why sushi kitchens like to use it wherever a delicate, non-fishy flavour is wanted. You’ll find it elsewhere on our menu too: the California roll (CHF 12.00) is made with avocado, crayfish and tobiko.
In salads, crayfish is usually served chilled and paired with a light dressing, often creamy or bright with citrus. The best way to see how we plate ours is at the table.
What to pair it with
The salad works before rolls and nigiri, but also before a warm dish such as yagi udon. For two, combine it with tuna tataki or salmon tataki for a small selection of starters. To take it away, call 077 268 20 80.