Crawfish, also known as crayfish, are freshwater crustaceans that resemble small lobsters. They are typically red or green in color and can be found in many parts of the world. Crawfish can be eaten cooked or raw, but are most commonly boiled. Purging is the process of removing the digestive tract from a crawfish before cooking. This is done by either placing the crawfish in salt water for a few minutes or by boiling them for a few minutes.
How To Purge Crawfish
To purge crawfish, you will need to fill a pot or bucket with enough cold water to cover the crawfish. Add 1/2 cup of salt for every gallon of water and stir to dissolve. Add the crawfish and stir occasionally. Let them soak for 30 minutes to an hour, then drain and rinse them.
-Crawfish -Salt -Water -Pot or boiling vessel -Lid or cover for pot -Spoon or ladle – colander or strainer
- Rinse crawfish in cold water
- Boil for 35 minutes remove from heat and rinse with cold water
- Soak in saltwater for at least 30 minutes
How to purge crawfish: 1. Fill a large pot with enough water to cover the crawfish. Add 2 tablespoons of salt per gallon of water. 2. Bring the water to a boil, then add the crawfish. Boil for 2 minutes, then remove from the heat. 3. Drain the crawfish and rinse with cold water. 4. Place the crawfish in a large container and cover with ice. Let them sit for 30 minutes.
Frequently Asked Questions
How Long Soak Crawfish Before Cooking?
Crawfish should be soaked in salt water for 2 hours before cooking.
How Long Do Crawfish Sit In Salt Water?
Crawfish can sit in salt water for a while, but they will eventually die.
Do You Let Crawfish Soak?
No, I do not let crawfish soak. I think it makes them tough and rubbery.
Crawfish can be purged by placing them in a container with water and salt for a period of time. The crawfish will expel the contents of their stomachs and intestines, which will improve the flavor of the crawfish.