When you purchase thirty pounds of live crawfish for that backyard boil, there’s a good chance all you’re going to have at the end of the day will be a tub of mostly shell. That’s because many buyers fail to check their product before buying it. Size does matter in this case. And it relates directly to amount of actual meat you’ll get on your table.
The chart above provides the translation between commercial grades and actual weight. Knowing that stuff can save you from an unsatisfying meal. The size distribution matters. What most people don’t realize is that size distribution affect the value of their purchase. Field run refers to a mixed bag of all sizes. You’re not just paying for your dinner; you’re also paying for shell and water.
Why Crawfish Size Matters for You
If you look at grading system in Louisiana, there’s an obvious hierarchy. The best meat yield come from the jumbo grade, which consists of 3-5 inch long crawfish. Not only do they look impressive on the serving platter but they remains intact during cooking.
Then there is medium grade, which can be tricky because at two to two point five inches, these little guys are often too small to bother pulling apart unless you are making bisque or pasta. At two to two point five inches, these small crawfish becomes very difficult to separate unless they are used in pasta or bisque.
This knowledge translates into savings because rather than taking what you get from the supplier, you know exactly what you want based off your recipe. So what’s up with the sizing and pricing? There’s a bit of biology behind it all. A crawfish molts or sheds its exoskeleton several times before reaching maturity; however, it does so less often as the crawfish age. During the spring months, therefore, a crawfish can outgrow itself severel times within weeks.
This is the main point. This can help you understand why prices will vary from week-to-week. As soon as the warmer waters hit late-March, the population skyrockets while its average individual size diminishes. Fast-forward to May, and the surviving crawfish has grown into jumbos. Both the fisherman and crawfish race against time. Knowing the duration is key. This makes all the difference between those who know what they’re doing and those new to this.
Take your measuring tape and with a straightened out body measure from the top of the rostrum to the end of the tail fan. Don’t include the curled up tail in that measurement because if you do, you’ll be off by a good bit. Sometimes it’s the half inch that’s the difference between a legal to keep crawfish and one that gets thrown back into the water.
The harvest limit here in Louisiana is three point five inches. Anything shorter than that hasn’t had time to reproduce, so they aren’t helping your dinner table but are hurting the lasting nature of the wild crawfish population. It is a little rule but an important one for keeping a healthy ecosystem going year after year.
The size of the pet keepers is another matter. Some dwarf species remains small, often less than an inch or two long. That means they won’t outgrow your smaller tank (and also won’t eat your other fish). On the opposite side of the spectrum, Signal crayfish max out at about seven inches in the wild. This means you’re going to need some serious tank space if you plan on housing them.
Remember that just because it’s your pet tank doesn’t mean it’s a commercial pond. These animals is sensitive to ammonia spikes and the water quality demands are more strict. Don’t assume that all crustaceans fit into one box because it’ll result in dead pets instead of healthy ones.
There’s some simple math you need to plan for when boiling: 5 pounds of live crawfish per person is typical. That includes the dense weight of their shells, and also factors in the fact that folks will consume far more then expected after they’ve had a few drinks. Underestimating puts you running out before dessert, while overestimating leaves you stuck with shells to compost. Take the number of heads, times five, then pad your estimate if you know your guests like to eat (a lot).
You should of wondered why? Whether you’re shopping at a farm or fishing a bayou, understanding size lets you get what you paid for. It eliminates guesswork and makes you more confident cooking. Next time somebody throws you a bag of mixed grades, before you hand over your money take a second to check it out. When that pot’s on, knowledge makes it better.