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Started By
Message
Biggest live crawfish?
Posted on 5/23/16 at 6:07 pm
Posted on 5/23/16 at 6:07 pm
In Baton Rouge, who's got the biggest live crawfish available? Or is it just a crap shoot?
Posted on 5/23/16 at 6:11 pm to deltahotel
Why the "biggest"?
Never enjoyed eat those hard shelled bastards
Never enjoyed eat those hard shelled bastards
Posted on 5/23/16 at 6:18 pm to No8Easy2
I was just asked about where to get the biggest crawfish. Apparently, that is the mission. Open to new ideas though. Full disclosure: not from LA, married into So. La family.
Posted on 5/23/16 at 6:43 pm to deltahotel
Don't do it, big means hard and tough
Posted on 5/23/16 at 6:49 pm to deltahotel
Boil a select sack and slip a small lobster from the supermarket in there. When you pour them out, call dibs.
Posted on 5/23/16 at 6:53 pm to deltahotel
Big is not better. Personally, this late in the year, I'd look for small to medium because big ones this late in the year will be extremely unfortunate to peel and hard to season. I suspect finding medium crawfish this late in the year with as wet a year as its been will actually be harder than finding fricking mini-lobsters.
In short, this is the time to look for crabs, not crawfish but that's just me. These frickers in TX will buy crawfish in restaurants into August and I simply don't get it because they are predictably shitty to eat...
In short, this is the time to look for crabs, not crawfish but that's just me. These frickers in TX will buy crawfish in restaurants into August and I simply don't get it because they are predictably shitty to eat...
This post was edited on 5/23/16 at 6:55 pm
Posted on 5/23/16 at 7:07 pm to Canard Noir
Thanks guys. I'll pass this on. But let's just say that the mission was to find the largest crawfish. Is there any place I should visit to achieve that objective?
Posted on 5/23/16 at 7:28 pm to deltahotel
i guess my point was also to say that you're unlikely to find small to mediums anywhere. That said, are your people going to be comparing options between stores to prove a point? Otherwise, you're going to be getting "large crawfish," it's just nature....
Posted on 5/23/16 at 7:59 pm to Canard Noir
Gotcha. So, by this point, they're all on the large side. Makes sense. Thanks guys.
Posted on 5/23/16 at 8:55 pm to deltahotel
The spillway.
50 minute drive will put you in Pigeon coming from Baton Rouge. There's a few wholesalers there that I get my bugs from. Last weekend they were $1/# and very big. Old lady that fishes with her husband told me she saw the biggest crawfish she'd seen in 50 years of fishing the day before.
50 minute drive will put you in Pigeon coming from Baton Rouge. There's a few wholesalers there that I get my bugs from. Last weekend they were $1/# and very big. Old lady that fishes with her husband told me she saw the biggest crawfish she'd seen in 50 years of fishing the day before.
This post was edited on 5/24/16 at 8:00 am
Posted on 5/23/16 at 9:16 pm to deltahotel
I would just call around and ask for select. Some seafood places to call: capital city crawfish, Tony's seafood, jimbos seafood, LA boilers
Posted on 5/23/16 at 11:14 pm to TheIndulger
quote:
shawnlsu
quote:
TheIndulger
Thanks
Posted on 5/23/16 at 11:35 pm to deltahotel
quote:I stay away from big crawfish. no juice when you suck the head & meat in tail doesn't come out easy sometime. give me medium crawfish anyday
I was just asked about where to get the biggest crawfish. Apparently, that is the mission. Open to new ideas though. Full disclosure: not from LA, married into So. La family
Posted on 5/23/16 at 11:56 pm to deltahotel
No one particular place is going to have bigger crawfish than the next on a consistent basis. It just doesn't work like that.
Posted on 5/24/16 at 6:31 am to the crue
quote:
I stay away from big crawfish. no juice when you suck the head & meat in tail doesn't come out easy sometime. give me medium crawfish anyday
I like a medium crawfish too in many cases, and don't mean to open another "this is how you boil" debate, but that's what timing crawfish will get you. If you soak till they sink, they all get juice in the head and have flavor. Boiled a sack of XL a few days ago and they took about 55 minutes soak time to achieve desired result. The bigger and harder they are typically, the longer the soak is required.
Posted on 5/24/16 at 7:37 am to the crue
quote:
no juice when you suck the head & meat in tail doesn't come out easy sometime
This has absolutely nothing to do with the size of the crawfish and everything to do with the chef.
Posted on 5/25/16 at 12:15 am to Fratigerguy
quote:
Boiled a sack of XL a few days ago and they took about 55 minutes soak time to achieve desired result
Posted on 5/25/16 at 7:49 am to the crue
I don't know that I've ever soaked a sack of any size crawfish less than 35-40 minutes, unless I am putting them in another pot with cooler seasoned water, or cooling the water they boiled in considerably. Soak em till they sink. I can't control how long they take to cool off enough to shrink to allow the water into the membranes....unless I am cooling the pot. But to be honest, that's more drinking time while they soak so I normally don't do it.
Posted on 5/25/16 at 8:46 am to deltahotel
I got 2 sacks from La Lobsters across the river this past weekend. They were a perfect mix of medium to large with a handful of really large thrown in there. I had no problem properly cooking, soaking, or peeling them, and they turned out tasty. It's still pretty easy to find qualify crawfish.
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