re: softshell crawfish

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.