CRAWFISH... What you need to know, and when you might see it!

We look forward to Crawfish Season every year here at Quality Seafood, and we start getting phone calls as early as December, for the few hoping to serve Crawfish for New Years.

 So, when is Crawfish Season exactly?

That's not the easiest answer.  Many Louisianans DO start to see Crawfish sometimes in December and January.  They are just starting to come out, and they are very small, their shells are soft, and they are delicate at this point.  Plus there is just not very many of them, and they tend to get taken by the native Louisianans (remember, it's their home state, and they've been waiting a long time to get their hands on the mudbugs).  But technically you can see Crawfish as early as January and as late as June.


When will Quality Seafood get Crawfish? 

We're a little finicky over here at Quality, and our name says it all...  We want the best Quality Crawfish for our customers.  Our customers know they can trust that they are getting the very best when they wait to buy from us, but I digress.  Quality Seafood will typically wait to bring in Crawfish until late February, early March.  We wait until the crawfish are large enough and strong enough to go through the purging process.   

What does that mean, and why is Purging important?

Purging is important because it makes their lifespan longer.  Purging is a process where they force water through the shells of the crawfish after harvesting them. They are cleaner, and they live longer.  Early field runs can result in sometimes a 50% loss, (that means they died before you could boil them) and you paid a lot of money for these guys. Then you and your guests don't have enough crawfish to eat.  Someone is going to miss out.  THEN... you have to explain to them where you got them, yada yada yada.  You don't want to boil a dead crawfish... Trust me.


We want your boil to be a success, and we want your friends and family to ask, WOW these are the best crawfish we have ever had!  

Side note, and this has happened in the early days...  We brought in Crawfish early in the season.  Several customers bought their bags on Saturday, so excited, they had invited all of their friends and family over.....   Ugh oh... it was too early DEAD CRAWFISH.  Monday morning the owner was getting phone calls from angry customers who claim we had RUINED their weekend/party/family gathering... "We want our money back!!!"  


So.... to make this very long story short.  We bring in cleaned and purged crawfish typically by the end of February sometimes mid March.  They come in 30# sacks, and the price ranges based on the season.  They are by RESERVATION only, so have your order in by Wednesdays at noon. 512-452-3820 


10 Fun Facts You Didn't Know About Seafood

10 Fun Facts You Didn’t Know About Seafood


Think about how many times you consume seafood each and every year. You try all different types of seafood, whether it be a lobster, crab, some type of salmon, trout, among others. No matter your preference, you should know what you are eating and know some interesting facts about the food overall. So what are some of these fun facts about seafood?  


Fish should always be cooked at a low to medium temperature. When you do this, you are going to ensure that all of the moisture that the fish has is preserved is still there upon consumption. Never cook fish at a temperature more than 350 degrees. At the kind of heat, you’re risking losing a ton of flavor.


You can tell if a piece of fish is fresh by doing your own little test. Get a pot of cold water and put the piece of fish in the water. If the fish floats, it means that it has been caught pretty recently. If the fish sinks, it may not be as fresh as you would like for it to be.


The best way to thaw fish is by using milk. Take frozen fish and place it in milk to allow it to give it a great color and give you a great flavor.


Having trouble getting oysters out of their shell? Try to get some club soda and let the oysters soak in it for a few minutes. It can help with the process of getting them out of their shells.


Fish are full of Omega-3 fatty acids. Salmon, tuna, trout and herring are all fish with high levels of Omega-3. This is considered the good fat and can actually be very healthy to your heart.


Pregnant women should not eat fish of any type more than twice in any given week. The reason for this is that fish can be contaminated with different types of bacteria as well as mercury that can be harmful to the unborn child.


Comparing the protein content of sardines against a steak is pretty impressive. Eating 100 grams of sardines is going to give you more protein than eating a steak of the same weight.

Fish can counter your sodium intake. When you consume a lot of fish, you can actually reduce some of the negative impact that your body is going to get from consuming a great deal of sodium.


Halibut and tuna are the safest fish to eat in terms of bacteria. Sole is also typically seen as a very safe fish to eat.


Shellfish have the ability to filter through roughly 15 to 20 gallons of water every single day.  Shellfish survive by filtering this water out.
The next time that you are visiting us at Julington Creek Fish Camp, bring up some of these fun facts. Consuming seafood can spark conversation and truly give you a memorable meal. Knowing some of the more fun facts about seafood can make for that much more interesting of a night out.