Crawfish Storage Guide
Crawfish typically live in shallow ponds, sloughs, or streams. When these habitats begin to dry up, they dig and retreat into burrows. The months where these type of environments thrive tend to be the best months to purchase Crawfish. Peak Crawfish season is usually during April and May, though Crawfish seasons can greatly very year to year. Some seasons can start as early as December and some start as late as February. With Crawfish season usually coming to an end early July.
Crawfish are sold live in mesh sacks, usually weighing between 25 - 40 pounds. Crawfish can die and spoil very easily if not maintained properly. Whenever you purchase live Crawfish you should plan to cook them within 24 hours of purchase. We do not recommend holding live Crawfish for more than 24 hours, however if maintained properly they can be made to last up to 72 hours after purchase.
When shelled, 6 to 7 pounds of live Crawfish yield roughly 1 pound of meat. If you are planning an event or party you will need 3 to 5 pounds of live Crawfish per person. Peel leftover Crawfish before refrigerating. Refrigerated Crawfish meat should be consumed within two or three days. Crawfish meat can be frozen, but the quality of the meat will deteriorate very quickly.
Transporting Live Crawfish
Live Crawfish should be kept moist, cool and out of the sun. Crawfish, due to their specialized gills are able to breathe normal air and can survive for several days outside of water as long as their gills are moist. Crawfish need oxygen to survive, so putting Crawfish in an airtight container will suffocate them. The ideal temperature to keep Crawfish in is between 36 and 46 degrees Fahrenheit.
Bring a large cooler when you go to buy Crawfish. Put them in the cooler and sprinkle them with water. Crawfish sacks should be laid down horizontally (Not vertically), try not to crowd the Crawfish sacks if possible. Handle sacks of Crawfish carefully, their shells are fragile and easily broken. If you are traveling a long distance, put ice on top of the Crawfish. Leave the top of the cooler ajar.
Storing and Maintaining Live Crawfish
Keep the Crawfish in the sack that they came in. Let the Crawfish stay cool and moist in the cooler until you are ready to cook them. Place a soaking wet towel or T-Shirt on top of the sacks. Then place ice on the Crawfish sacks and open the drain on the cooler so the Crawfish on the bottom don’t wind up sitting in water. Leave the lid up on the ice chest about one quarter to one half inch so the Crawfish can get some air. Remember you are trying to keep the Crawfish moist and cool, not frozen or submerged in water. Make sure you keep the cooler in an area with a good amount of shade like a garage or a shed. Avoid the sun or windy areas (wind will dry out their gills). If you are planning to keep the sack to cook multiple days after purchase (This is not recommended) turn the sack over daily. Do not store in a refrigerator the Crawfish will suffocate and die. Do not use dry ice.