As crawfish season kicks into high gear, LSU AgCenter aquaculture professor Greg Lutz tells 225 Dine this year’s mudbugs should be among the largest and most flavorful of any in recent years.
A multitude of factors must fall into place to have a productive crawfish season, Lutz says, and not just over the few months Louisiana residents associate with the season. It takes two to three years of appropriate weather patterns to produce a hefty crawfish crop.
Though the 2016 season looks like a quality one, Lutz adds there’s always some uncertainty because of the state’s unpredictable weather.
Crawfish are cold-blooded, so their growth and reproduction patterns depend heavily on water temperature, says Lutz. This year’s mild winter weather meant that the shellfish had an extended growing period and were able to move around more in the water.
Because the vast range of options and prices for crawfish in Baton Rouge can be a little overwhelming, 225 Dine has compiled a listing of local offerings for live and boiled crawfish.
Local prices for live crawfish are currently around $3.19 to $3.79 per pound, while boiled crawfish are going for anywhere between $4.40 to $5.99 per pound. Among those offering both boiled and live mudbugs are Capital City Crawfish & Cajun Specialties, Tony’s Seafood, Heads & Tails Seafood and LA Boilers.
If you’d rather sit down at an area restaurant such as Sammy’s Grill, Drusilla Seafood or Mike Anderson’s—among many others—to enjoy your crawfish, prices range from about $16 to $20 for three pounds. Other restaurants offer four and five pound offerings at various prices.
Read the full story and see 225 Dine’s full listing of crawfish offerings in Baton Rouge. Make sure you get your fill of local culinary news each week by signing up for the free 225 Dine e-newsletter.
