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

I add additional salt and other seasonings because I don't think the default seasoning mix is spicy enough.

Weird melt, but okay.

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You have provided cherrypicked facts that do not represent the actual scenerio. Your ignorance in that you are measuring 5lbs of salt to 40lbs of crawfish with zero other variables.

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I didn't provide cherrypicked facts, I presented the facts based on what I could discern:

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I know it's hard to break down the amount due to varying absorption rates, but how much sodium could that end up being per 5 lb serving? I could obviously be way off but seems like a potential death sentence for the unwary consumer.

I mean, I'm possibly wrong, but even if that 5lb serving absorbed just .1 lb of the salt that's still 45,359 mg of sodium where the recommended daily limit is 3200. I'm perfectly prepared to be dead wrong due to some scientific principle, and almost expect to be, but seems like a whole lot.

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I flatly stated that the absorption rate was something to consider but that was unknown and repeatedly emphasized that I could be wrong and seeking more information. Instead of discussing the issue substantively, you just responded with insults and saying I am wrong with no explanation why.

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The fact that you have persisted in this is funny, and that you have even thread hopped to continue should be embarrassing. That you're not speaks volumes. You're a weird dude, and one who is indeed ignorant.

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Very weird melt. Over salt.

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.

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A Cajunland "tub" has 290 mg of sodium per serving, but there are 1800 servings per tub (see link to Cajunland nutritional facts below). That works out to 522,000 mg of sodium per Cajunland tub.

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Oh, I see. Good catch.
But 522,000 of sodium equates to 1305 grams of salt which is about 2.9 lbs.
I guess it's subjective whether that difference is negligible or not, but with dispersion and absorption rates, perhaps it is negligible or at least not nearly as higher as it looked.
Thanks.

If I use just the regular powders I never use salt. It’s only needed if you use liquid only or something like chackbay only.