species

Crawfish Species

Louisiana Crawfish as rich as the local culture

Louisiana Crawfish are a truly unique delicacy that can add a fun and memorable dimension to dishes across your menu. Their signature trait is the flavorful fat component that they develop through natural growth in nutrient-rich waters.

Crawfish from Louisiana have a lighter taste than shrimp and are more tender than lobster. And they’re great for cooking, as Louisiana Crawfish readily acquire the flavor of the other ingredients while contributing a buttery sweetness and semi-firm texture to your meals.

how to buy Louisiana Crawfish

  • Live Louisiana Crawfish are typically sold in 35- to 40-lb. sacks.
  • Peeled Louisiana Crawfish meat is often packaged and sold by the pound.

how to store Louisiana Crawfish

  • Live Louisiana Crawfish can be stored for 4 to 5 days in a refrigerator. Be sure to pack with ice or wet each day to replenish humidity. You can also opt to wrap crawfish in moisture-retaining blankets of wet burlap.
  • Frozen Cooked Louisiana Crawfish that have been deveined can remain frozen for several months. If you plan to freeze for more than 5 months, wash off the yellow fat. Thaw for one full day in the refrigerator before using.
  • Cooked Louisiana Crawfish should be used within 1 to 2 days after peeling to ensure optimal flavor.

peak Louisiana Crawfish seasons

Louisiana Crawfish are offered all year long so you can easily make them a permanent addition to your menu.

  • Live Louisiana Crawfish are available most of the year from winter through spring, but are most prevalent from May through June. Other formats are available year round.

Louisiana Crawfish nutritional information

Crawfish from Louisiana are an excellent source of high-quality protein, calcium and vitamins, yet are low in calories and saturated fat.

Plus, Louisiana Crawfish are safer and more flavorful than most others.

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