Crawfish: 5 things you didn’t know

We checked out chef Diego Velasco’s new “Crawfish Boil” feature at Memphis at the Santora in Santa Ana, CA’s Artist’s Village. Diego went on a trip to “New Orleans’ Jazz & Heritage Festival” and brought back a traditional, private party, family style meal for 8-20 guests, with his own personal touch, centering on live crawfish and paired with one ‘his or hers’ adult beverage that he’s chosen.

[info]Peeling these mini lobsters got us thinking, “what’s up with these crawfish things?” So, here’s a list of 5 things you might not have known about crawfish.

5. Crawfish can live out of water for several days under proper conditions.

Since crawfish have specialized gills to breathe out water, they are able to survive as long as those gills are wet. If they are in a humid environment, they can stay out of water for months!

4. Crawfish can live up to 20-30 years.

They reach maturity when they turn 4, but if they hide in their holes and scrounge long enough, they can live twice as long as dogs. They’d make an interesting pet if they were walkable.

3. North America has over 300 of the 500+ species of crawfish, but Australia has the biggest that grows up to 11 lbs; the Tasmanian giant freshwater crayfish.

Most North American species are found in Louisiana and Kentucky with Australia claiming the big crawdaddy. At over 31 inches in length, it’s the largest freshwater invertebrate in the world and lives up to 40 years.

2. Louisiana produces around 100 million pounds of crawfish a year.

Most of the 100 million pounds comes through aquaculture. Louisiana is responsible for 90% of the crawfish in the U.S. with 1,600 farmers utilizing 110,000 ponds and is a $120,000,000 annual industry.

1. If you’re eating a mushy or flaky crawfish tail, then you just ate one that was dead before cooked.

Fresh crawfish is firm in texture. If the one on your plate tasted gelatinous or tasteless, chances are it was dead, frozen, or both. Demand a refund and plan your next day around bathroom visits.

Photography provided by Laura Izumikawa

Leave a Reply

Your email address will not be published. Required fields are marked *