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Recipes / Berlin Boil
Reciperevision 1via import

Berlin Boil

Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish

A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.

TechniqueBoilingTechniqueCooking in liquid at a full rolling boil, around 100°C. Fast and agitating — it emulsifies and breaks things apart.CuisineCajunCuisineLouisiana country cooking from French-speaking Acadian settlers. Built on a dark roux and the "holy trinity" of onion, celery and green pepper, and usually cooked down in one pot.CourseMainCourseThe centrepiece of a meal, carrying most of its substance.OccasionPartyOccasionScales to a crowd and holds up on a table without needing to be served hot to order.EquipmentPropane burnerEquipmentA high-output outdoor gas ring. Delivers far more heat than a domestic hob, which matters for large stockpots and hard boils.SeasonSummerSeasonSuited to warm weather, or dependent on produce at its summer peak.CuisineGermanCuisineCentral European cooking with a deep charcuterie and pickling tradition: cured pork, sour vegetables, rye and beer.EquipmentStockpotEquipmentA tall, narrow, high-volume pot. The shape limits the evaporating surface so a long simmer reduces slowly.

Why this revision

Transcribed from the archive as originally written.

Method

6 steps

  1. Fill each pot two-thirds with water. Divide the salt, Old Bay, cayenne, bay leaves and beer proportionally between them and bring to a boil.

    Boiling4–5 pots of 60–80 L4–5 propane burners

  2. Add the potatoes and cook for 10 minutes.

    10 min

  3. Add the corn, sausage, onions, garlic and lemons. Cook 5 minutes more.

    5 min

  4. Add the crayfish and cook 3–5 minutes, until bright red.

    3 min–5 min

  5. Off the heat, let everything soak 15–20 minutes to take on the seasoning.

    15 min–20 min

  6. Drain and tip out onto newspaper-covered tables with melted butter for dipping.

Notes

4
ResearchWhere to buy crayfish in Berlin

Restaurants and markets

  • Fisch Frank, Spandau — Louisiana crawfish caught from Berlin waterways, served as a starter. Owner Olaf Pelz.
  • Markthalle IX, Kreuzberg — occasional Louisiana-style boils; the 25 Teiche stand sells crayfish by the kilo (~€29/kg).
  • Frische Paradies, Moritzplatz — fresh and frozen, availability varies.
  • Rogacki, Wilmersdorfer Straße — historic deli, seasonal crayfish.

Wholesalers

  • Pescaderia en Berlin, Seafood Transfer, Deutsche See — all supply restaurants and may source for larger orders.

Direct

  • Klaus Hidde — licensed fisherman catching the invasive population; seasonal stand at Zitadelle Spandau during summer concerts.
  • Berliner Anglerverband e.V. — can point toward local fishermen and spots.

Availability is inconsistent because it depends on catching an invasive species. Call ahead.

ObservationSeason

Crayfish are most abundant in Berlin waters from late spring through early autumn.

WarningHarvest responsibly

Removal of the invasive population is encouraged, but buy from licensed sources or fish with a permit — the rules still apply.

IdeaLocal adjustments

Berlin palates may want less heat than a Southern boil. Pretzels or sauerkraut alongside work better than they have any right to.

Provenance

Berlin has a genuine invasive Louisiana crayfish population, and harvesting them is encouraged. Availability is erratic — call ahead.