Bring the water, the salt and half of the dill to a boil. Add the other half of the dill, cover and let boil for 10 minutes. Leave the crayfishes to cool overnight in the refrigerator, submerged in the brine. When ready to serve, pour off the brine and remove the soggy dill. Arrange the crayfish on a platter and garnish with dill inflorescences.
Most meat is in the tail.
Simply twist off the tail section from the rest of the body and split it open.