Environmental Engineering Reference
In-Depth Information
Courtesy of Joel Richert
9. Marketing
9.1 Live crawfish
Crawfish are sold live by farmers to wholesalers and live crawfish comprise most of the
retail sales to consumers. The most common method of preparing crawfish for consumption,
whether in households or in restaurants, is by boiling in well seasoned water. In times when
supply exceeds demand, producers of large crawfish receive a better price for their crop. In
times of over-supply, large crawfish are sold for immediate consumption and smaller
crawfish are processed for later consumption.
9.2 Processed crawfish
A portion of the annual crop is processed and sold as fresh or frozen abdominal (tail) meat.
Processing involves cooking, peeling and deveining the tail meat. The amount of tail meat
obtained from a crawfish is approximately 15 percent of the live weight of the whole
crawfish. The prepared crawfish meat is then sold in 1 pound (.45 kg) plastic bags. The
processed crawfish meat is used to make jambalaya (a seasoned rice dish), etouffe (a stew-
like preparation served over rice), or any other number of “cajun” dishes for which
Louisiana is famous.
10. Environmental
10.1 Crawfish use as a bio-indicator
This section, as well as, sections 10.2 and 10.3 was taken from a literature review written
by the authors of this chapter entitled Determination of Inorganics and Organics in Crawfish
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