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Started By
Message
Crawfish prices
Posted on 2/16/11 at 6:55 pm
Posted on 2/16/11 at 6:55 pm
Any fishermen out there catching yet? Prices are too damn high right now. Hopefully with this warm weather, they'll start crawling out of the mud
2
Posted on 2/16/11 at 6:57 pm to Skooter
Can't wait for crawfish. Can't fricking wait.
Posted on 2/16/11 at 7:18 pm to Bama and Beer
with this week of warm weather i think they'll be coming around pretty quick.
Posted on 2/16/11 at 7:25 pm to Skooter
Had some damn good ones at Sammy's two weeks ago. Same price they always are, but now they are selling 4 and 5 lb trays as well. Most of them were good peelin' size.
Posted on 2/16/11 at 7:27 pm to SCUBABlake
had some at sammy's about 2 or 3 weeks ago and they were horrible. They did tell us it was the bottom of the barrel though so....
Posted on 2/16/11 at 7:30 pm to gmrkr5
Wonder what this years excuse will be for high prices. Every year it is something.
Posted on 2/16/11 at 7:41 pm to Crawdaddy
What are current prices? I haven't shopped yet!
Posted on 2/16/11 at 8:00 pm to Crawdaddy
quote:
Wonder what this years excuse will be for high prices.
low supply
high demand
Posted on 2/16/11 at 8:27 pm to 10ozMatt
Got a sack a couple weeks ago at $3.50/lb live. Local takeout places have them for 4-5/lb boiled. High as hell right now.
Posted on 2/16/11 at 8:31 pm to Skooter
I miss a bar in Mobile when they would have free crawfish every Wednesday night. We would get schammered and eat all the crawfish we wanted. 
Posted on 2/16/11 at 8:34 pm to Skooter
I think Deanie's in bucktown was 3.5 live 4.5 cooked when I passed the other day
Posted on 2/16/11 at 8:39 pm to xenon16
My farmer is getting 2.50 wholesale.
Posted on 2/16/11 at 8:39 pm to xenon16
I had some from Sammies 3 weeks ago. it was 13.99 for 3lbs tray. They were excellent. I needed my fix but I'm def. waiting til the price comes down next time.
Posted on 2/16/11 at 9:32 pm to Saurus
Crawfish Palace in Bossier was 19.99 for a 3lb tray with a corn and a potato this past Friday... They were surprisingly good though, for this area. I can't wait to move back to New Orleans.
Posted on 2/17/11 at 1:49 am to gmrkr5
I work at Sammy's on Highland. It matters a lot what time you get them and who is in "the chicken coupe" boiling that night. Most nights they are great and the size is getting to be consistently decent. If you go on a slow night later in the night you may get some that aren't quite fresh out of the pot. But as of late we have been having to 86 them around 8:45 because we've boiled all we had. If you come between 6:30 and 8:30 we sell so many you'll be getting them almost directly from the pot to your table. When in doubt, ask for a taste.
This post was edited on 2/17/11 at 1:50 am
Posted on 2/17/11 at 8:17 am to Propagandalf
quote:butter in crawfish =
I work at Sammy's on Highland. It matters a lot what time you get them and who is in "the chicken coupe" boiling that night. Most nights they are great and the size is getting to be consistently decent. If you go on a slow night later in the night you may get some that aren't quite fresh out of the pot. But as of late we have been having to 86 them around 8:45 because we've boiled all we had. If you come between 6:30 and 8:30 we sell so many you'll be getting them almost directly from the pot to your table. When in doubt, ask for a taste.
Idk how you people think sammys crawfish are good.
Eta: if you boil them right you don't need to add anything to them so they will peel well.
This post was edited on 2/17/11 at 8:20 am
Posted on 2/17/11 at 8:29 am to The Sportsman
The PEEL debate 
NO need to add anything. Crawfish make their own oil along with saussage if you decide to toss in.
NO need to add anything. Crawfish make their own oil along with saussage if you decide to toss in.
Posted on 2/17/11 at 8:42 am to The Sportsman
quote:True. Unless they are late season.
if you boil them right you don't need to add anything to them so they will peel well.
quote:I like a stick or two in my pot. To each his own.
butter in crawfish
Posted on 2/17/11 at 8:45 am to Crawdaddy
quote:
Wonder what this years excuse will be for high prices. Every year it is something.
It'll probably be low water this year. Everywhere is dry down south. The farmers should make out good this year.
Posted on 2/17/11 at 8:54 am to The Sportsman
quote:Late season crawfish are hard to peel no matter what.
if you boil them right you don't need to add anything to them so they will peel well.
When the water starts getting hot the crawfish had molted all it can and the crawfish shells start hardening.
Best crawfish are after a molt.
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