We’re all familiar with the holiday season, deer season and football season, but what about crawfish season? Yes, there’s a season for them as well, and we’re smack dab in the middle of it. Now’s the time to expand your culinary horizons and check out what this mudbug fuss is all about.
History of Crawfish Consumption in the U.S.
Native Americans discovered the culinary delights of crawfish long before Cajuns even arrived on the continent. They used to be harvested by baiting reeds with venison, placing them in the water, and then periodically pulling them up. This is much the same way that sport fishermen still fish for crabs today. Believe it or not, it wasn’t until the 1930s that crawfish caught on as a significant source of protein and became part of the staple diet for impoverished Cajuns who couldn’t afford more glamorous cuts of meat. Today there are more than 1,600 crawfish farms in the U.S., and it should be no surprise that production is led by the state of Louisiana.
When is Crawfish Season?
It’s not a season that is defined by specific dates. Rather, it refers to the time of year when they can be easily caught in numbers to make the effort economically profitable. Typically that time period runs from approximately March through June.
Why Do People Slurp The Heads?
Because crawfish are so small, the only meaty part is the tail. That doesn’t mean, however, that the tail is the only edible – or delicious – part of the animal. The heads contain hepatopancreatic tissue, which is commonly referred to as “the fat” by the folks in Louisiana. This is the orangish-yellow material that can be seen inside the head cavity. The fat is very rich and flavorful, and when combined with the cooking spices, is often considered the best part of the crawfish. To properly extract all this delectable goodness you’ll first need to pinch the head after it’s cooked. Next, squeeze the head between your thumb and index finger while strongly sucking out the juices from the open end. If you have not tried this, you have not truly experienced the essence of crawfish.
Where Can I Find Fresh Crawfish?
Although the tails can often be found in your local supermarket, whole live crawfish are a bit more difficult to come by. This is because crawfish have a longer shelf life once the head has been removed. Asian markets often have live ones available when in season. Buy more than you think you will need, as 10 percent or so will most likely die before you’re ready to cook them. Keep them cool, but do not put them in water.
What is the Best Way to Cook Crawfish?
Although there are many wonderful dishes out there that star crawfish as their premier ingredient, preparing a crawfish boil is likely to produce the best overall experience. Typically, the meal will include potatoes and corn on the cob. You can serve them with a spicy cocktail sauce, or eat them au naturel.
If sourcing and cooking them sounds like too much work for something you find of dubious origin to begin with, you can always pay a visit to your local Cajun kitchen. Most authentic Cajun restaurants will offer crawfish boils sometime between March and June.
Sources:
“Crawfish 101,” BreauxBridgeLive.com
