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Started By
Message
Where did I go wrong? - Crawfish
Posted on 9/28/10 at 7:58 am
Posted on 9/28/10 at 7:58 am
So I froze a couple pounds of crawfish from boils we had this past spring/summer. I unthawed some for an etoufee on Saturday. Ended up not cooking it on Saturday so the crawfish remained unfrozen in the refrigerator until I cooked again last night. The crawfish were terrible - smelled bad and did not taste much better.
Did I mess up from keeping them frozen to long ( several months) before using them or should i have gone ahead and cooked them immediately after unfreezing them on Saturday? I wouldnt have thought two days in the fridge would make a big difference. Anyone have any insight into what they do when they freeze their tails from a boil?
Did I mess up from keeping them frozen to long ( several months) before using them or should i have gone ahead and cooked them immediately after unfreezing them on Saturday? I wouldnt have thought two days in the fridge would make a big difference. Anyone have any insight into what they do when they freeze their tails from a boil?
4
Posted on 9/28/10 at 8:13 am to major tiger
I just don't think crawfish freeze very well, shrimp do much better, especially if frozen in water. The best results I have is to make the dish I want them in, usually etouffe, then freeze that. But crawfish will likely be chewy anyway. Unless you flash froze, 6 months is a long time for seafood.
No seafood is going survive being thawed then sitting in the fridge for 2 days, you're lucky you didn't get sick. You must have the digestive skills of a jackal.
No seafood is going survive being thawed then sitting in the fridge for 2 days, you're lucky you didn't get sick. You must have the digestive skills of a jackal.
Posted on 9/28/10 at 9:35 am to andouille
quote:
I just don't think crawfish freeze very wel
I would agree with this. At least with boiled crawfish that have been peeled and then frozen. I have done this on several occasions and it doesn't freeze well and they loose they're flavor.
Posted on 9/28/10 at 9:38 am to andouille
I have found that previously boiled crawfish do not freeze very well.
What did you do with them after you thawed them.
I am assuming you cooked something with them.
Cooking previously cooked and frozen crawfish leaves them a mealy mess.
If you want to freeze crawfish, just scald them in boiling water for a second, peel and freeze that way.
What did you do with them after you thawed them.
I am assuming you cooked something with them.
Cooking previously cooked and frozen crawfish leaves them a mealy mess.
If you want to freeze crawfish, just scald them in boiling water for a second, peel and freeze that way.
Posted on 9/28/10 at 9:43 am to Kajungee
quote:
Cooking previously cooked and frozen crawfish leaves them a mealy mess
It definitely affects the texture of the meat but I have found the taste to be pretty decent. In May after our company boil I peeled and froze several pounds. I vacuum bagged them so that may have something to do with it. Recently made a fettuccine and they were fine.
Posted on 9/28/10 at 9:46 am to major tiger
How did you thaw them out?
Posted on 9/28/10 at 10:01 am to ksayetiger
How many days(age) did you have on them before you frooze them? Ex- Did you peel and freeze them the next day or a few days later? And how did you thaw them out
Crawfish tails are frozen every year and the process from crawfish peelers are to boil in clean water to cook them then freeze them in vaccum pack type bags. They will stay good like this for almost a year if kept at the right temperature.
Crawfish tails are frozen every year and the process from crawfish peelers are to boil in clean water to cook them then freeze them in vaccum pack type bags. They will stay good like this for almost a year if kept at the right temperature.
Posted on 9/28/10 at 10:06 am to JasonL79
quote:
then freeze them in vaccum pack type bags. They will stay good like this for almost a year if kept at the right temperature.
they also flash freeze them
Posted on 9/28/10 at 10:07 am to bayoudude
quote:
vacuum bagged them so that may have something to do with it
Agree. You almost have to vacumm pack tails to keep them good.
Posted on 9/28/10 at 10:13 am to ksayetiger
quote:
quote:
then freeze them in vaccum pack type bags. They will stay good like this for almost a year if kept at the right temperature.
they also flash freeze them
Flash freeze them?
The majority of crawfish are frozen in the tail form in bags. The only other way I have seen them frozen was IQF whole cooked crawfish and those are usually done in China. I've seen shrimp flash frozen in liquid nitrogen or nitrogen gas. Just haven't seen that done with crawfish but it can be done I'm sure.
Posted on 9/28/10 at 10:45 am to JasonL79
I've never heard of flash freezing crawfish either.
Posted on 9/28/10 at 11:02 am to major tiger
honest answer is you have to have a vacuum sealer. Air will turn the fat rancid over time.
Posted on 9/28/10 at 11:09 am to major tiger
I've cooked them up to 5-6 months later in a frozen ziplock and they honestly tasted fine. They were a little bit tougher, but that is the case with almost meat being frozen.
Posted on 9/28/10 at 11:51 am to LSUAfro
Thanks for the insight.
I used a regular ziplock. Not sure if something happened to the bag - i let them thaw out in the fridge. I can eat about anything but i had to throw those away.
I used a regular ziplock. Not sure if something happened to the bag - i let them thaw out in the fridge. I can eat about anything but i had to throw those away.
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