Guys, If you haven't already done it and you don't mind driving to Texas City- register for text alerts at Boyds One Stop. Understand these deals are usually one day deals and will RARELY see it on a weekend. If you're headed to Galveston, its a great place to swing by and pick up whatever size you want.
We are selling in Houston for 2.65 today. The crawfish are still too weak to put through the machines, so field run is the only option we are providing. Hoping to start grading next week.
As for purging... A lot of folks will claim they "purge" but they're dunking them in water- completely ineffective. To clean them, there is a very specific method and its more akin to water jetting. This method is a glorified crawfish colonoscopy.
As for the salt trick- the salt trick is going to force them to regurgitate what's undigested...and begin death. If you add salt, you'd better have plans to cook them soon.
The yellow gunk people try to get rid of is actually a fat like substance (full of flavor) from the hepatopancreas. Aside from unhealthy- its not dangerous.
When I cater, I typically cooked water jetted bugs because I like a cleaner bug. BUT, for a lot less work here is a simple trick. Put the bugs in a cooler and open the drain. When the discharge water is clean- they're clean enough. Plus by floating the cooler you can easily pick out the dead which depending on the time of year will be from 2% to 15%.
