re: Crawfish cleaning/purging set up.

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In conclusion, preparing crawfish for cooking by immersion in a water bath, with or without salt, for a short time will often provide some degree of cleansing, although this is mainly associated with exterior surfaces and the gill cavity where debris can accumulate. The amount of digesta in cooked crawfish subjected to an adequate wash may not be discernible from nonwashed crawfish; however, washing will lessen the amount of debris shed during the cooking process. There is no evidence from this study that suggests the use of salt in cleansing crawfish was beneficial, but results do indicate that a saltwater bath may contribute to increased mortality, if washed crawfish are subjected to refrigerated storage for several days prior to cooking. Conventional commercial style purging for 12 hours or longer is the only known way to significantly reduce the size of the hindgut in cooked crawfish, and that method is usually not practical for consumers.

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