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  • Louisiana leads the nation in crawfish production, producing more than 90% of the domestic crop. Live Louisiana crawfish are typically available November-June and can be farmed or wild caught.
  • Crawfish are an excellent source of protein, and the fat content of washed tailmeat is low, only about 1 percent.
  • The combined average yield of Louisiana farm raised and wild crawfish is between 75-105 million pounds a year, with an economic impact of more than $120 million for the state of Louisiana.
  • Louisiana has more than 1,000 crawfish farmers and more than 800 commercial fishermen who catch wild crawfish.
  • There are more than 500 different species and sub-species throughout the world with most being right here in the U.S. Most crawfish live in areas with a moderate temperature and fresh water.
  • About 10 years ago the U.S. was exporting about 14 million lbs. of crawfish to European nations. Today it's only about 1 million lbs. with imports of around 9 million pounds.
  • The season runs from around November through the winter and ends when Summer begins. Price and size depend on weather conditions such as proper rain amounts and moderate temperatures. Those "best times" usually occur from March to May but, as you know, the weather can be almost summer-like here during the winter months.
  • Crawfish can be kept alive out of water for several days under proper conditions. Although they are aquatic animals and require water for proper breathing and other functions, their gills are internal, allowing them to survive in dry conditions for varying amounts of time.
  • Sacked crawfish should be kept cool, moist and given some fresh air circulation. Periodically spraying crawfish with water will refresh them and help keep them alive. Never put sacked crawfish in water for storage, they will suffocate.
  • All crawfish meat should be examined prior to eating. Quality meat will be firm and succulent and appear to have good color and no off odors. Never eat crawfish meat that is mealy, mushy, easily tears apart or has an off-color or flavor.