re: Spinoff thread....Why use salt in a crawfish boil?

Like most hear eaten boiled crawfish my entire life and the large majority tasted just fine to me. The times where it wasn't good ranked from most often to least:

1. Overcooked
2. Too spicy/hot to the point it was almost inedible
3. Too salty
4. Not enough seasoning/no flavor
5. Weird sweet flavor - due to adding sugar or something else to the pot that overpowered everything else.

Those are the top 5 for sure. I'm not sure I've ever had undercooked crawfish (not sure how this is even possible during a boil), and only a handful of time have I had crawfish that needed more salt. To the point, salt is essential, but it can be overdone.