Boiling Crawfish-- Straight Tails and Purging

This thread is Germans as hell.

This experiment was actually conducted at the University of Berlin.

I don't purge my crawfish. I'll keep rinsing them until my water is clean. This is just to get all the mud and dirt off the crawfish.

Trout Bandit and Nawlens Bandit, the WWL link quoted:

“Ray McClain, LSU AgCenter crawfish researcher at the Rice Research Station near Crowley says the straight tailed mudbugs were actually more likely to be alive before going into the boiling pot.”


"Research at the LSU AgCenter has shown that the addition of salt to the wash water provides no significant advantage in cleansing crawfish despite the numerous claims to the contrary," McClain insisted.”

Did Germany actually prove and publish this first? Seems to me that this would have been researched long ago.

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Then I bet they're not salty enough.

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Salt is over rated. I rarely cook with it.


Swamp dust, garlic powder, and a gallon of red rooster hot sauce has been doing the trick for quite a while now. No complaints and I boil any where from 1k to 2k lbs of crawfish a year.

I was just kidding.

Thanks Mo Jeaux.

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Well in your abundance of experience you should at least have some knowledge to go with it. Swamp Dust is loaded with salt.

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I meant I don't use salt salt...but I use ingredients that have salt/sodium in it.

Just the taste of salt grosses me out but when mixed in seasoning I love it.

I pick the salt off of pretzels, if I miss a piece and eat it, I'll all but throw up.

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This experiment was actually conducted at the University of Berlin.

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Litterally during WWII, it is that old

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Swamp dust, garlic powder, and a gallon of red rooster hot sauce has been doing the trick for quite a while now. No complaints and I boil any where from 1k to 2k lbs of crawfish a year.

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I'm guessing you also throw all the crawfish in an ice chest, then season, correct?