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Posted on 4/2/12 at 10:53 am to Alter X
Why????? never ever do that....
Posted on 4/2/12 at 10:26 pm to AP83
This info should clear the myth up:
Crawfish Aquaculture Marketing
By Robert P. Romaire, W. Ray McClain, Mark G. Shirley and C. Greg Lutz, Louisiana State University and Published by the Southern Regional Agricultural Center and the Texas Aquaculture Extension Service
To provide a more appealing product for live markets, a small number of producers have adopted the practice of purging crawfish before selling them. This process cleans the exoskeleton of mud and debris and eliminates or reduces digesta in the intestine (Fig. 10), which consumers may find unappealing. Purging requires that crawfish be confined in water or in very humid environments where food is withheld for 24 to 48 hours. Purging should not be confused with the practice of immersing crawfish in salt water just before boiling, which does not evacuate the gut and is little more than an external wash. For purging, crawfish are commonly held within specially constructed boxes or baskets (Fig. 10) that are usually suspended in water in raceways or tanks. The recommended loading rate is about 1.5 pounds of crawfish per square foot of submerged surface area with adequate aeration and water exchange. Equally effective, but seldom used, is a water spray system in which crawfish are held in shallow pools of water (0.5 inch deep) under a constant spray or mist. Holding crawfish in aerated vats or purging systems under crowded conditions for more than 24 to 48 hours is not recommended because mortality may be high. Recent research has shown that purging for only 12 hours can be nearly as effective and results in lower mortality. Though purging increases the cost of the product by 15 to 25 percent (largely because of mortality), consumers prefer purged crawfish, particularly outside of traditional markets.
Crawfish Aquaculture Marketing
By Robert P. Romaire, W. Ray McClain, Mark G. Shirley and C. Greg Lutz, Louisiana State University and Published by the Southern Regional Agricultural Center and the Texas Aquaculture Extension Service
To provide a more appealing product for live markets, a small number of producers have adopted the practice of purging crawfish before selling them. This process cleans the exoskeleton of mud and debris and eliminates or reduces digesta in the intestine (Fig. 10), which consumers may find unappealing. Purging requires that crawfish be confined in water or in very humid environments where food is withheld for 24 to 48 hours. Purging should not be confused with the practice of immersing crawfish in salt water just before boiling, which does not evacuate the gut and is little more than an external wash. For purging, crawfish are commonly held within specially constructed boxes or baskets (Fig. 10) that are usually suspended in water in raceways or tanks. The recommended loading rate is about 1.5 pounds of crawfish per square foot of submerged surface area with adequate aeration and water exchange. Equally effective, but seldom used, is a water spray system in which crawfish are held in shallow pools of water (0.5 inch deep) under a constant spray or mist. Holding crawfish in aerated vats or purging systems under crowded conditions for more than 24 to 48 hours is not recommended because mortality may be high. Recent research has shown that purging for only 12 hours can be nearly as effective and results in lower mortality. Though purging increases the cost of the product by 15 to 25 percent (largely because of mortality), consumers prefer purged crawfish, particularly outside of traditional markets.
Posted on 4/2/12 at 11:28 pm to joeleblanc
I cant believe you people clean the vein. I pinch remove the tail with my mouth then suck the head. Only way to eat em IMO
Posted on 4/3/12 at 8:17 am to Sev09
quote:
I ate there the other day for the all-you-can-eat crawfish and there was a ton of grass on them. Had a muddy, poopy taste to them too. And they weren't spicy enough. By comparison, I ate crawfish at Sammy's the week before and they were perfect; zero grass, zero mud, beautiful red color, and plenty spicy.
This is called cleaning the crawfish. Not purging.
Posted on 4/3/12 at 8:18 am to DrEdgeLSU
quote:
Too many pansies in this thread who take the vein out. Just eat the damn thing.
Yeah, i love that rancid taste in my mouth after i eat when i don't devein the crawfish. It's manly and awesome...
Posted on 4/3/12 at 12:58 pm to BugAC
quote:
Yeah, i love that rancid taste in my mouth after i eat when i don't devein the crawfish. It's manly and awesome...
seriously? I've never eaten a crawfish that tasted rancid from not pulling the vein. I devein maybe 1 in 10. You can't taste it. If you do, you probably don't want to eat that one anyway.
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