re: Boudreaux's brand Crawfish Tail Meat. Product of China?

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i've been told that it's the lack of fat in the Chinese tails from the processing.

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Fat turns rancid even after being frozen for just 6 months. They may take more fat out to allow it to keep longer. Chinese crawfish do taste fishier and it may come from it being stored too long. I know it isn't nearly as bad as local crawfish, with its larger fat quantity, that has sat too long.