When live crayfish are delivered to notified food premises or food establishments, they must be accompanied by a commercial document, which provides the information about catch area - caught in sea: one of the defined sea areas, or caught in fresh water: country of origin, as well as the scientific name of the species, the amount of crayfish, the delivery date and information on the sender and the recipient.
The crayfish season starts on 21 July and runs until the end of October. Usually a total of some 3-4 million crayfish are caught. Most of the caught crayfish are signal crayfish, and noble crayfish make up the rest. To assure food safety after catching, live crayfish must be protected against light and excessive warming, which means the storage cage should be placed deep enough underwater and in a shady location. Water replacement must take place at a high rate inside and around the cage. In order to prevent the spreading of crayfish plague, the storage cages must never be kept in other natural waters than the waters in which the crayfish were caught. Live crayfish must not be moved from one natural waterway to another.
And remember: dead crayfish may not be cooked for use as food.