Crayfish Trap 1010: Ideal way to catch freshwater crayfish for the table. Every Trappy product is made with regard to the environment. In Sweden, plastic colours are cadmium free. The plastic material we use is polypropylene, which will be either recycled or destroyed without any damage to the environment. Comes complete with a special bait container.

Totally Otter Friendly, Folds Flat for easy storage.

A licence to extract crayfish in freashwater will be required - please consult your local water authority for further advice.

NB: Trappy Crayfish traps, because of the nature of the equipment, will only be despatched by a courier unless Recorded postage is specified.

Sprung steel coil construction designed to fully collapse for easy storage - measures 24" (61cm) in length by 11" (28cm) diameter and closes to 1.5" (4cm). Totally "OTTER" Friendly

A licence to extract crayfish & minnows in freshwater will be required - please consult your local water authority for further advice.

Sprung steel coil construction designed to fully collapse for easy storage.

Ideally suited for trapping Lobster & Crab; Measures 18" in diameter (46cm) by 24" in length and closes to 2" for easy storage.

The Swedes take their Crayfish trapping very seriously and over the years they have developed a special formulated bait to use with their traps. It is a dry bait in pellet form that really attracts the Crayfish, and with a 9 month shelf life, this bait is so convenient.

Place about 25gr in the Trappy bait container (half filled) place in the trap and lower into the water at your chosen location - and that's all there is to it. 1kg of bait will give you approximately 40 refills.

Start with 1,5ltr of water in a pan - use a pan of 12-15ltr capacity. Add 1ltr of water per twenty crayfish - no more than 100 crayfish at a time is recommended. Add 30-35g of sea salt per litre of water and one lump of sugar to every twenty crayfish.

Use approximately 3-5 stems and sprigs of dill corollas to every twenty crayfish. Separate corollas from stems. Grind the stems in a pestle and mortar if possible and place into the simmering water. While the water is heating up, keep the crayfish in a sink. Let fresh water run over the crayfish - for best results, keep the crayfish in a fish chest a couple of days prior to preparation.

Take the crayfish out of the water for a quick dry prior to placing in the boiling water. Remove boiling water from heat. Take 8-12 crayfish put them on a strainer, and then place them into the pan - start with the biggest ones first. Make space with a wooden spoon or similar and put the remainder of crayfish into the pan, ensuring that all crayfish are covered with water. Bring the pan of water back to simmer. Then place the dill corollas over the crayfish. Do not cover with a lid whilst cooking or cooling. When the water begins to simmer, time the cooking for 10 minutes, remove any foam with a spoon. IMPORTANT - the water must not boil - only simmer. After 10 minutes cooking, remove the Crayfish from the pan and start cooling with a light beer or lager. To avoid growth of bacteria, do not touch the water with your bare fingers.

Enjoy your crayfish when cooled.