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Message
re: multiple crawfish batches
Posted on 3/14/16 at 10:28 pm to lilwineman
Posted on 3/14/16 at 10:28 pm to lilwineman
A very large portion of the crawfish ponds in Louisiana are set up to be fished every other year. Farmed one year, fished the next.
20 years ago there was hardly a select crawfish in the state that didn't go through KSM before going out to Sweden. They paid top dollar for every last one they could get their hands on in the state. They would pickle the bastards.
20 years ago there was hardly a select crawfish in the state that didn't go through KSM before going out to Sweden. They paid top dollar for every last one they could get their hands on in the state. They would pickle the bastards.
1
Posted on 3/14/16 at 10:49 pm to nevilletiger79
jsut add more seasoning between and they will jsut keep getting better
Posted on 3/14/16 at 10:52 pm to Honky Lips
Well crabs are easier to dole out by the dozen
and shrimp you gotta keep on ice, so the bags aren't super practical.
Also people buy less of both. I can't imagine wanting 10 points of crawfish, ya know?
and shrimp you gotta keep on ice, so the bags aren't super practical.
Also people buy less of both. I can't imagine wanting 10 points of crawfish, ya know?
Posted on 3/14/16 at 11:00 pm to SammyTiger
There are many times I have wanted to buy a small amount of live crawfish (10# or so) to boil for just me and my family. I have a boiling pot specifically for stuff like that. Also, I have some friends who own a seafood/crawfish place and they sell by the sack and by the pound. They tell me both are equally successful.
Posted on 3/15/16 at 12:26 am to Fratigerguy
quote:
Fratigerguy
Thanks for your honesty. Funny how some people to claim something... Albeit have no idea what they are claiming. Cracks me up.
Job well done on your education of TD 2nite. Sumbody gots to do it
Posted on 3/15/16 at 2:45 pm to Honky Lips
quote:
since the topic has shifted. i'd like to say the whole premise of having to buy a sack of crawfish never made sense to me. i can buy shrimp by the pound, live crabs by the dozen (dont have to buy the whole bushel). dont understand why its not mainstream to buy live crawfish by the pound. i'd be buying way more crawfish if this were true
Depends on who and where you're buying from
My contact is a fisherman who will sell you any amount of live crawfish you want .... 10 lbs. to 1+ ton. There is no middle man. I've purchased a 20-25 lbs. sack from him before and last Friday I bought 450 lbs.
Most retailers won't split or sell 1/2 sacks because they don't want to get stuck with them. The fisherman or farmer can sell what he wants since he often times has a customer that will buy whatever is available.
Posted on 3/15/16 at 5:41 pm to Stadium Rat
I've done 3 batches in a 80 qt pot with the same water, add a little more seasonings/liquid each time, 3rd batch is always the best one. Change water and start fresh for 4th pot or more. Lookin to do 150 lbs on the 26th, depending what the forecast says next Wednesday. Since it's likely I'll be doing 4 batches, I may start fresh after the 2nd batch this time.
This post was edited on 3/15/16 at 5:43 pm
Posted on 3/15/16 at 5:46 pm to nevilletiger79
Last time I had 4 sacks and 2 pots, I boiled in one pot and soaked in the other
I was able to keep the soaking pot at a decent temp to stop the cooking.
By the time I added potatoes to the boiling pot 10 minutes before the crawfish and boiled the next batch, the ones soaking in the soaker pot were ready to dump
Only time I've done this but it worked well for me
I was able to keep the soaking pot at a decent temp to stop the cooking.
By the time I added potatoes to the boiling pot 10 minutes before the crawfish and boiled the next batch, the ones soaking in the soaker pot were ready to dump
Only time I've done this but it worked well for me
Posted on 3/5/17 at 10:20 am to bossflossjr
bossflossjr you sent me your crawfish ratio last year and ive misplaced it could you send it again at paul72561@netzero.com
This post was edited on 3/5/17 at 10:21 am
Posted on 3/5/17 at 11:55 am to BigPerm30
quote:
I always start with new water. It's so hard to get it just right reusing the water from the previous batch.
What? Halve the seasoning for the second one using the same water. 2nd batch is my favorite.
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