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Started By
Message
To purge or not to purge crawfish
Posted on 4/27/20 at 4:16 pm
Posted on 4/27/20 at 4:16 pm
Well I guess this settles the debate.
Purging crawfish
Purging crawfish
13
Posted on 4/27/20 at 4:22 pm to doubletap
This is nearly a decade old. 
Posted on 4/27/20 at 4:24 pm to doubletap
Old story but yeah.
Salt just kills them.
Unless you have a huge tank with aerator and 2 days, you're gonna be eating a full poop chute.
Salt just kills them.
Unless you have a huge tank with aerator and 2 days, you're gonna be eating a full poop chute.
Posted on 4/27/20 at 4:25 pm to doubletap
You should never use salt. I can't believe this is still a thing. Unless you are able to keep them in fresh clean water for 24 hours, the best you are going to do is wash the dirt off of them.
Posted on 4/27/20 at 4:30 pm to SmokedBrisket2018
quote:
you're gonna be eating a full poop chute
That's where the Umami comes from
Posted on 4/27/20 at 6:25 pm to doubletap
The vein is so easy to pull off, why bother? If you peel them right, the vein usually comes off with the telson anyway.
Posted on 4/27/20 at 7:13 pm to TigerstuckinMS
quote:
The vein is so easy to pull off, why bother? If you peel them right, the vein usually comes off with the telson anyway.
Hell I pull the tail meat out with my teeth and 90% of the time the vein stays with the shell.
Posted on 4/27/20 at 7:16 pm to doubletap
I like to marinate mine in Italian dressing before boiling
Posted on 4/27/20 at 7:41 pm to malvin
I throw a gallon of cream of mushroom soup in my boils
Posted on 4/27/20 at 7:54 pm to heatom2
quote:
Hell I pull the tail meat out with my teeth and 90% of the time the vein stays with the shell.
Same here.
Posted on 4/27/20 at 8:13 pm to doubletap
How can those even be a question in this decade. LOL
Posted on 4/29/20 at 8:36 am to doubletap
CLEANING crawfish is the most important step in boiling them.
Posted on 4/29/20 at 9:36 am to doubletap
I do a smallish saltwater purge. I've been cooking them the same way for years and always get compliments, so I see no need to change my process. I don't find that it creates many dead ones at all.
Throw em in an ice chest, start filling with water, dump some salt, use my oar to move them around in the ice chest, top to bottom lightly, a little more salt, fill ice chest to just about the top of the crawfish. Let sit about 20 minutes.
Drain water from ice chest, rinse crawfish with hose with the ice chest drain open until the water runs clear. By this time, the pot is usually well boiling, my potatoes and onions have been boiling for a while, and it's time to add the crawfish to the pot.
Throw em in an ice chest, start filling with water, dump some salt, use my oar to move them around in the ice chest, top to bottom lightly, a little more salt, fill ice chest to just about the top of the crawfish. Let sit about 20 minutes.
Drain water from ice chest, rinse crawfish with hose with the ice chest drain open until the water runs clear. By this time, the pot is usually well boiling, my potatoes and onions have been boiling for a while, and it's time to add the crawfish to the pot.
Posted on 4/29/20 at 9:52 am to LSUFanHouston
quote:
I do a smallish saltwater purge. I've been cooking them the same way for years and always get compliments, so I see no need to change my process.
I mean, it's fine as long as you don't keep them in there long term. But you are wasting salt.
Posted on 4/29/20 at 9:57 am to heatom2
quote:
But you are wasting salt.
Salt is cheap. A couple of bucks for a container, and I maybe use 1/4 of the container per sack.
Posted on 4/29/20 at 10:04 am to doubletap
I just buy crawfish that are clean. Rinse them and throw them in the pot.
Posted on 4/29/20 at 10:06 am to LSUFanHouston
quote:
Salt is cheap. A couple of bucks for a container, and I maybe use 1/4 of the container per sack.
Flour is cheaper. I usually dump a 3 lb bag of flour in when I'm purging and wash it off of them after about 10 minutes. It doesn't create many dead ones and I always get compliments.
Posted on 4/29/20 at 10:10 am to SUB
quote:
Flour is cheaper. I usually dump a 3 lb bag of flour in when I'm purging and wash it off of them after about 10 minutes. It doesn't create many dead ones and I always get compliments.
Never heard of this...
Posted on 4/29/20 at 10:32 am to doubletap
Just Rinse That's it
Not rocket science
Not rocket science
Posted on 4/29/20 at 10:48 am to SUB
quote:
Flour is cheaper. I usually dump a 3 lb bag of flour in when I'm purging and wash it off of them after about 10 minutes. It doesn't create many dead ones and I always get compliments.
I like to make a brine and soak them for 24 hours and throw some BBq sauce in the boil.
ETA: None of that is true.
This post was edited on 4/29/20 at 10:49 am
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