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Why don't places across the US that have "crayfish" farm them in the NE, Montana, Midwest?
Posted on 8/21/23 at 4:27 am
Posted on 8/21/23 at 4:27 am
I was just thinking that I've seen crawfish farms as far West as rural Houston, as far East as Hattiesburg, and as far North as Shreveport. I imagine there might be one in like the Mississippi River Basin in SE Arkansas, but I don't know. I hear of and see videos of people catching what they call crayfish in like New Jersey, Montana, Kentucky and wonder why we farm them and they don't. The "crayfish" in NJ look different than the ones here. They're not red underneath. Do they just taste shittier there or are they aren't enough quantity to farm there?
Example: This is a Montana crayfish
Example: This is a Montana crayfish
This post was edited on 8/21/23 at 4:56 am
17
Posted on 8/21/23 at 4:48 am to Saunson69
I'm pretty sure California has a few crawfish farms.
Posted on 8/21/23 at 5:06 am to CHEDBALLZ
quote:
I'm pretty sure California has a few crawfish farms.
They do, I think most of them are in the northern part of the state. Their season starts in July and runs into late fall.
Posted on 8/21/23 at 5:07 am to Saunson69
Keeping them alive from the cold in an agricultural setting might be the biggest challenge.
Posted on 8/21/23 at 5:15 am to Saunson69
I’ve heard tales of family hauling crawfish north of the mason dixon line with boiling pot and other provisions in hand. Apparently the yanks stand in awe at the display alone. The smell drags them out of their homes on a leash. I’ve heard they ramble on about what the savage southerner has accomplished without their intervention.
Anyway it’s probably that cold weather thing the other guy was talking about.
Anyway it’s probably that cold weather thing the other guy was talking about.
Posted on 8/21/23 at 5:22 am to Saunson69
My in law who is a Rice farmer in El Campo said the soil composition is not the same as South La and they would burrow too deep (or not deep enough?). There are people that do it but I think the yield is much lower. This was several years ago so I may be misrepresenting what was said.
Posted on 8/21/23 at 5:22 am to Saunson69
quote:
rural Houston
What is this
Posted on 8/21/23 at 5:24 am to CalcuttaTigah
Another factor in Texas is the water usage. They are regulated so heavily and beings that crawfish consumes a lot of water it’s not a good combination
Posted on 8/21/23 at 5:28 am to SWLA92
They are really popular in Scandinavia, but they don't cook them the same. Served cold and transluscent.
Posted on 8/21/23 at 5:36 am to Saunson69
There are places in California that farm them. When I lived in Colorado I was friends with a guy who set traps in one of the local reservoirs one summer. The crawfish he caught were colored blue instead of red. Cooked up all the same. I think the issue is that the don’t reproduce fast enough to support a farming industry in cold weather climates.
Posted on 8/21/23 at 5:41 am to Saunson69
Friend of mine in Maryland was invited to a crawfish boil by some locals that wanted to give them a try. Bastards steamed those bugs.
Steamed them, guys.
Pfff... I need a minute.
Steamed them, guys.
Pfff... I need a minute.
Posted on 8/21/23 at 6:08 am to Saunson69
Isleton, CA Crawfish festival
Town south of Sacramento has an annual crawfish festival.
I’ve had 2 boils with their crawfish. It’s a different species. Tastes the same, but harder to peel. The tail shell is also flatter and wider.
Town south of Sacramento has an annual crawfish festival.
I’ve had 2 boils with their crawfish. It’s a different species. Tastes the same, but harder to peel. The tail shell is also flatter and wider.
Posted on 8/21/23 at 6:39 am to Saunson69
I dunno where they got them, but in the late 90s/early 2000’s the garlic festival in Gilroy California had legit boiled crawfish. Color me surprised when I tried them and they not only didn’t suck, but were good.
Posted on 8/21/23 at 6:50 am to Saunson69
My dad said he had them growing up in New Jersey, but he used them as bait.
Posted on 8/21/23 at 7:53 am to CalcuttaTigah
quote:
My in law who is a Rice farmer in El Campo said the soil composition is not the same as South La and they would burrow too deep (or not deep enough?). There are people that do it but I think the yield is much lower. This was several years ago so I may be misrepresenting what was said.
I’ve heard the same from a buddy whose family is generation rice farmers around East Bernard. Something about the soil being too sandy, not enough good, sticky clay, for the crawfish to want to hold in large numbers.
Posted on 8/21/23 at 7:58 am to facher08
quote:
My dad said he had them growing up in New Jersey, but he used them as bait.
Same in Pennsylvania. We used to catch them in creeks and toss them in the lakes and watch the bass eat them.
Posted on 8/21/23 at 8:12 am to Tigershatebama
quote:
Isleton, CA Crawfish festival
Town south of Sacramento has an annual crawfish festival.
I’ve had 2 boils with their crawfish. It’s a different species. Tastes the same, but harder to peel. The tail shell is also flatter and wider.
I had some friends who were chefs fly up there for the festival a couple of years in a row, as guests of the town. It's reportedly a very nice gig.
Posted on 8/21/23 at 8:25 am to Saunson69
I find crawfish in East Tennessee all the time in the creek beds and such. Always tiny little bugs. I don't think the weather is conducive to farming on a large scale.
Posted on 8/21/23 at 8:44 am to Saunson69
Buddies brother had a crawfish farm on the eastern shore of Virginia around 2000, had a local farmer run it for him. He made bank from an offshore underwater welding accident years ago. They did well from what I understand but then his farmer retired. Crawfish were excellent, but as mentioned about the Ca ones, they were harder to peel. Used to look forward to the three hour ride over to pick up a truckload every year.
Posted on 8/21/23 at 8:50 am to Locoguan0
quote:
Friend of mine in Maryland was invited to a crawfish boil by some locals that wanted to give them a try. Bastards steamed those bugs.
Steamed them, guys.
Pfff... I need a minute
We tried that once. Have a few inches of water in pot with seasoning, boiled/steamed em. Wasn't bad at all. Pretty good. I rather em boiled but was surprised how good they were steamed.
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