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I pay extra to have the 24 hr jet purged, this also cleans the outside of the crawfish better then you will have ever seen.
Prefer beer, but whiskey goes with it and will generally fire up the margarita machine with something in it.
Never heard of a jet purge?
that is what the guy calls it, cleanest and best tasting crawfish I have ever had. they cost about $1 more per lb. I always assumed it was this way but in the enclosed tank, that water kept flowing thru them constantly....
To provide a more appealing product for live markets, a small number of producers have adopted the practice of purging crawfish before selling them. This process cleans the exoskeleton of mud and debris and eliminates or reduces digesta in the intestine, which consumers may find unappealing. Purging requires that crawfish be confined in water or in very humid environments where food is withheld for24 to 48 hours.
Well duh here it was a paragraph down.....
For purging, crawfish are commonly held within specially constructed boxes or baskets that are usually suspended in water in raceways or tanks. The recommended loading rate is about 1.5 pounds of crawfish per square foot of submerged surface area with adequate aeration and water exchange. Equally effective, but seldom used, is a water spray system in which crawfish are held in shallow pools of water (0.5 inch deep) under a constant spray or mist. Holding crawfish in aerated vats or purging systems under crowded conditions for more than 24 to 48 hours is not recommended because mortality may be high. Recent research has shown that purging for only 12 hours can be nearly as effective and results in lower mortality. Though purging increases the cost of the product by 15 to 25 percent (largely because of mortality), consumers prefer purged crawfish, particularly outside of traditional markets.
