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softshell crawfish
Posted on 8/26/16 at 8:49 am
Posted on 8/26/16 at 8:49 am
Where can you get these?
Posted on 8/26/16 at 11:41 am to c on z
I wondered where you can get them too. But what I REALLY want to know is how do they get them as softshells at all?
Posted on 8/26/16 at 11:46 am to Stadium Rat
Louisiana lagniappe has them as an appetizer. I had no idea such a thing existed. I thought it was a typo on the menu. We didn't order it so I still don't know much about them.
Posted on 8/26/16 at 11:59 am to Neauxla
I suspect online may be the only option like Cajun Grocer. I can't think of a local place off hand who might have them frozen.
How did the soft shell crab come out? Did you keep them on ice until using them?
How did the soft shell crab come out? Did you keep them on ice until using them?
Posted on 8/26/16 at 12:34 pm to Stadium Rat
Crawfish shed their shells just like crabs and all other crustaceans. So you just need a holding tank and some means to aerate and control water quality, and some crawfish fixing to shed. Add time, and you'll have soft shell crawfish. Here's a link to a soft shell crawfish producer north of BR, which has some pics of their operation: LINK
Posted on 8/26/16 at 2:30 pm to Gris Gris
quote:on ice in the fridge. Came out pretty good. I was cooking them in a cast iron skillet on the stove and I don't think i got my oil hot enough so they weren't as crispy on the outside as I hoped but they tasted delicious. Still tasted fresh.
How did the soft shell crab come out? Did you keep them on ice until using them?
Posted on 8/26/16 at 2:38 pm to Neauxla
Good to know they lasted. They must have been really fresh. Love them.
Posted on 8/26/16 at 2:39 pm to Gris Gris
quote:Literally got them from the metal shack next to the boat
They must have been really fresh. Love them.
Posted on 8/26/16 at 3:03 pm to Neauxla
Soooo part of my Masters work at LSU included soft shell crawfish. And it turns out if you cut their eyes off, it triggers the molten process and makes them shed their hard shell very quickly, where you can have them year round. Mass production would be very labor intensive, and not cost effective. You could set up a small re-circulation system in your backyard and have plenty. I had some in Florida a couple of years ago as an app. I believe it was 6 for 18.99 or something ridiculous.
We used to take a little buttermilk batter, light flour, deep fried and a slight honey drizzle on top when they come out the fryer. Man, I am drooling thinking about em.
We used to take a little buttermilk batter, light flour, deep fried and a slight honey drizzle on top when they come out the fryer. Man, I am drooling thinking about em.
Posted on 8/26/16 at 4:33 pm to Tigers35
At one time there was a guy on old jefferson, past azela lakes (headed south), before you hit bayou manchac on the left, that sold them.
Posted on 8/26/16 at 5:36 pm to GeauxTime9
Best we ever had was at Nick's in Jackson on Lakeland, maybe 30 years back. Still remember how good they were. Nick's moved to Fondren Place eventually and then went out of business. Boy I miss that restaurant. They were lightly batered, fried and served with a Tarragon Cream sauce
Posted on 8/26/16 at 6:28 pm to MeridianDog
Years ago a booth had them at taste of tiger tailgating(before it went to shite). I probably ate my tickets worth in soft shell crawfish that night!
Posted on 8/27/16 at 7:58 am to GeauxTime9
quote:
At one time there was a guy on old jefferson, past azela lakes (headed south), before you hit bayou manchac on the left, that sold them.
That's Blake Hopkins, he was selling them up until the flood. He got ~5' of water in his house
He's been selling soft shell crawfish to restaurants in BR & NO for years.
Posted on 8/27/16 at 11:52 am to MNCscripper
I know a guide on the white River in Arkie who uses them to catch big brown trout..he catches them in ditches and creeks and sorts through them to find the soft shell ones. Brown trout will search for them as they can smell them he claims. We caught a couple of ten pounders but he has caught bigger ones.
Posted on 8/27/16 at 3:05 pm to Tigers35
quote:
And it turns out if you cut their eyes off, it triggers the molten process and makes them shed their hard shell very quickly,
How does one discover this? Just cut random parts off to see what happens?
Posted on 8/27/16 at 3:23 pm to BIG Texan
quote:
BIG Texan
I lived in Mt. Home for five years (worked for Baxter).
We would put in the White just above Gaston's and float to Cotter. We would take raw crawfish tails, peel them, bait our hooks with the meat and float them down river ahead of us in a Styrofoam cup. When the cup would go over a hole we'd give the line a twitch and dump the tail into the water. It would sink and hopefully attract the attention of a big brown or maybe a rainbow. Caught a 14 pound brown that way at blue hole. Record on the white is 40 pounds four ounces I think. One that big doesn't even look all that much like a trout. The big ones hardly ever leave the deep holes and are very difficult to catch. You can float over the holes and sometimes see then suspended deep in the river.
Good memories.
Gastons - the place to start your quest for a big big trout
If your pilot skills include grass strip landing, you can land at Gaston's and taxi right up to the check in desk at the resort. Their tackle shop will rent or sell you all the gear you need to fly fish or use a rod and reel. Their guides will put you right on the fish if that is what it takes for you to catch one. The guides run the boats and all you do is sit in a canvas director's chair and cast. I have seen the guides make the cast, hand the rod to the clown and then say, " NOt Yet Not Yet, NOW!" The fisher man would set the hook and "catch the fish". Then a day later, you get back into your plane and fly back out.
For the fishing skill challenged - the sporting life doesn't get a whole lot better.
This post was edited on 8/27/16 at 3:37 pm
Posted on 8/28/16 at 10:42 pm to MNCscripper
quote:
That's Blake Hopkins
What was the name of his place off of Airline (by Industriplex)? He had some great Poboys....
Posted on 8/29/16 at 7:56 am to captainahab
Do soft shell crawfish require any "cleaning" the way crabs are prepared (cut off face, remove dead man, etc.?)
Posted on 8/29/16 at 8:20 am to captainahab
I think it was Crawfish Place maybe??? The Hopkins son is Crawfish to Geaux now. Good people
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