|
|
Crawfish Production Manual Commercial sales of crawfish in Louisiana date back to the late 1800s, and today's crawfish industry includes millions of pounds harvested from farms and natural habitats in the state. This publication covers a wide range of topics on crawfish production, including crawfish biology, pond design, forage management, stocking, water quality, harvesting, marketing and much more. |
How to Gain an Edge with Your Crawfish Buyer
| [Image: Sacks of crawfish in refrigerated coolers] |
Virtually all crawfish sold by farmers and fishermen are alive. This market necessitates that crawfish remain alive until cooked, which may require several days or longer in some cases. |
|
|
|
Crawfish News, March 09 (Vol 2, No 2) This newsletter reviews spring trapping and harvesting recommendations, submitting crawfish samples for identification of white spot virus syndrome, how to identify sexually mature, non-growing crawfish, availability of a free crawfish production and marketing record keeping software, and an industry update on a federal Aquaculture Block Grant to assist aquaculture producers adversely affected by high feed costs. |
Crawfish News, Jan 09 (Vol 2, No 1) This newsletter addresses nuisance wildlife control, proper handling and transport of crawfish to maximize shelf life, environmental factors that could influence the low fall-early winter catch, and the background and history on the Louisiana Crawfish Promotion and Research Board |
|
|
|
|
|