The article discusses the seasonal nature of crawfish, highlighting the peak season from January to July, and the difficulties of sourcing quality crawfish in the off-season. Expert Chef Johnnie Gale recommends buying farm-raised or wild-caught crawfish, noting that the former are often sweeter and cheaper. For consumers unable to find fresh options, Gale suggests checking Louisiana Seafood Board for certified suppliers. He emphasizes the importance of checking packaging to ensure authenticity and avoid less flavorful Chinese crawfish. Overall, fresh or properly sourced frozen crawfish yield the best flavor in various dishes.
Always buy farm-raised or wild-caught crawfish. If you are buying frozen, be sure to check the packaging for product origin and look for a certified state logo.
Farm-raised crawfish tend to have a slightly sweeter taste than wild-caught varieties because of the environment they live in.
Although cheaper, Chinese crawfish do not have the flavor and consistency compared to farm-raised or wild caught-crawfish.
If you're still finding it tricky to find quality crawfish out of season, chef Gale advises that the 'Louisiana Seafood and Marketing Board is a great source for connecting you with local consumer suppliers.'
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