SEAFOOD PRODUCER WHOLESALE/RETAIL DISTRIBUTOR HACCP Certified Specializing in
and Give
Us a Chance to Match or Beat Anyone's Crawfish
#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
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When bring to home,
put them in an ice chest leaving crawfish in sack with a layer of
loose ice on the bottom and on top of crawfish. Close the ice chest
lid, unplug the ice chest and tilt so that any excess water drains out to last
overnight. Replenish ice as it melts. The loose ice also
allows crawfish to regurgitate dirty water, puts them asleep and keeps them
moist; or you may keep crawfish in walk-in cooler off the ground at
approximately 38 to 42 degrees with wet towel on top. This
applies for live crabs also. Use the same ice chest before boiling, add
water and let soak for about 5 minutes after closing plug. Drain ice
chest and boil. Do not put in tanks or use salt to purge.
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