Crawfish, Not Crayfish

tbradsim1

Lifer

Jan 14, 2012

9,104

11,066

Southwest Louisiana

• May 10, 2014

• #1

Cold weather has knocked them back, bought a 40lb sack for 75$, not a bad price for a slow season, Spillway crawfish are better, deeper water, moving water, spoiled my Mom on them, every year she showed up in BR for her sack . LOL

 

voorhees

Lifer

May 30, 2012

3,834

939

Gonadistan

• May 10, 2014

• #2

Dear Lord! Thanks Bradley, now I am craving crawfish.

 

petes03

Lifer

Jun 23, 2013

6,212

10,653

The Hills of Tennessee

• May 10, 2014

• #3

Dang Bradley, I wish I could just hop a plane and come down there to help you eat those!

I love me some crawfish! Only, around here we call them crawdads.

 

buzkirk

Part of the Furniture Now

Apr 14, 2009

656

752

61

Humboldt Tn.

• May 10, 2014

• #4

petes03 the is always farm raised crawfish from W. Tn. somewhere around Dyer Tn.
Tom

 

lonestar

Lifer

Mar 22, 2011

2,854

161

Edgewood Texas

• May 10, 2014

• #5

Crawdads where I grew up. I like em so hot you can't stop eating or your mouth busts into flame!

 

saint007

Part of the Furniture Now

Dec 22, 2013

630

0

• May 10, 2014

• #6

Looks awesome Old Cajun.
Bayou Teche Brewery makes a special Saison d'ecrevisses to wash them down. Try some. it's good! :wink:
http://bayoutechebrewing.com/our-beers/saison-decrevisses/

 

yaddy306

Lifer

Aug 7, 2013

1,372

504

Regina, Canada

• May 10, 2014

• #7

I'm confused by the thread title.

Aren't "fish", "crawfish", and "crawdads" the same thing? I.e. freshwater crustaceans resembling small lobster?

 

apiperisdown

Starting to Get Obsessed

Jan 28, 2014

114

2

• May 10, 2014

• #8

Crayfish for the elite…Crawdads for the children….Crawfish for the Bayou born….., and Mudbugs? maybe for the Texans. Whatever you call ‘em, call me when they ready! Yum Brad:D

 

Perique

Lifer

Sep 20, 2011

4,098

3,884

www.tobaccoreviews.com

• May 10, 2014

• #9

Crayfish for the elite…Crawdads for the children….Crawfish for the Bayou born…..

Click to expand...

Perfectly well-stated

 

nurseman

Starting to Get Obsessed

Feb 8, 2014

187

2

• May 10, 2014

• #10

That is what I miss the most from living in Baton Rouge. Suck dat Head and Pinch dat Tail !

 

jcsoldit

Lifer

Mar 27, 2010

1,138

245

Wisconsin

• May 10, 2014

• #11

lonestar +1... and with lots of ice cold beer!

 

cosmicfolklore

Lifer

Aug 9, 2013

34,000

75,780

Between the Heart of Alabama and Hot Springs NC

• May 10, 2014

• #12

I'm salivating. I may need to make a road trip down your way, Brad. I also need to stock up on some andouille and boudin.

 

dread

Lifer

Jun 19, 2013

1,617

9

• May 10, 2014

• #13

I'm with lonestar, crawdads.

 

cortezattic

Lifer

Nov 19, 2009

15,147

7,638

Chicago, IL

• May 10, 2014

• #14

I'm a wussy from Chicago. I don't think I could bring myself to eat one of those -- much less suck heads.

At the Montrose Harbor bait shop they're called "soft shell peelers", and the tail meat is used for bait.

 

crazypipe

Lifer

Sep 23, 2012

3,484

0

• May 10, 2014

• #15

Can't eat shell fish of any kind

 

dread

Lifer

Jun 19, 2013

1,617

9

• May 10, 2014

• #16

@ Cortez: the tail meat is the best part!

 

conlejm

Lifer

Mar 22, 2014

1,433

8

• May 10, 2014

• #17

I am just back from four days in New Orleans, and wow did I eat well! Some of the best food I have ever eaten, and yes I ate plenty of crawfish, oysters, po' boys, gumbo, jambalaya - you name it, I ate it!

 

hawke

Lifer

Feb 1, 2014

1,346

4

Augusta, Ga

• May 11, 2014

• #18

Yep, it was crawdads for me as a kid, now it crawfish. As I moved around I would find them in creeks across the country. Never as big as the bayou reds but still fun to catch.

BTW... Largemouth bass know them as "mmmm good"

 

foggymountain

Lifer

Aug 14, 2012

2,872

123

• May 11, 2014

• #19

In NYC restaurants they are sold as lobster tails.

 

mso489

Lifer

Feb 21, 2013

41,210

60,459

• May 11, 2014

• #20

foggy, love it. My wife is a former Manhattan (Newsday edition) food writer, and I'll pull that on her.

It's gumbo that rings my chimes, and trout almondine at Gallatoires, where "you wait in line, whoever you are."