|
SEAFOOD PRODUCER WHOLESALE/RETAIL DISTRIBUTOR
HACCP Certified
Specializing in and
Louisiana Seafood and Food Products
Give Us a Chance to Match or Beat Anyone's
Crawfish
and Louisiana Seafood and Food Products Prices!!!
#1 Shipper of Live Crawfish in the U.S. and the Only Year Round Shipper of Live Crawfish in the U.S.
Louisiana produces 90% of the World's Crawfish
Some items have
pictures - to view picture click on items that are underlined.
|
|
Handling of Crawfish
| | COOLER STORAGE |
NOTES |
| BOILED |
Keep boiled crawfish at 35-45 degrees F for approximately 5 days with a moist
towel on top. |
Can freeze boiled
crawfish thereafter. To re-heat, just place crawfish in boiling water
for 45 seconds and serve immediately. |
| LIVE |
Keep live crawfish at 36-46 degrees for approximately 3 days with wet
burlap sacks, towels, etc. on top. |
Let crawfish return to room temperature status; they get
very sluggish when chilled. Then, spray water on crawfish to rejuvenate.
Crawfish may then be re-packed and put into cooler. If no cooler is available,
keep chilled crawfish in box or ice chest using new ice or ice packs. If in
ice chest, put newspaper on bottom, open plug and keep tilted to keep water
from accumulating at bottom. Crawfish left after 3 days can be boiled and sold
fresh or frozen. |
|