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1. In a 6- to 8-quart kettle, combine the water, salt, dill seed and 2 of the bunches of fresh dill tied with a string. Bring to a boil over high heat and boil briskly, uncovered, for 10 minutes.
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2. Meanwhile, wash the crayfish carefully under cold running water. Drop them, a few at a time, into the rapidly boiling water. When all of the crayfish have been added, cover the kettle tightly and boil about 6 or 7 minutes.
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3. Line a 3- to 4-quart bowl with the sprigs of the third bunch of fresh dill. Remove the crayfish from the kettle with a slotted spoon and arrange them in the bowl over the dill sprigs.
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4. Strain the stock over the crayfish through a fine sieve, and let them rest in the liquid until they have reached room temperature. Then cover the bowl loosely with plastic wrap and refrigerate for at least 12 hours; they may marinate as long as 2 days if you wish.
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5. To serve, drain the crayfish of their liquid, pile them high on a platter and garnish with fresh dill. Although they can be served cold, the crayfish are at their best if they are allowed to reach room temperature. Serve with toast.
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