Two crawfish myths are being dispelled by LSU AgCenter research
reports. According to LSU AgCenter's Ray McClain
, the following adages are bunk:
- Straight-tailed crawfish were dead before being boiled.
- Salting crawfish before boiling purges them (read: flushes the "poo vein").
that McClain even — now hear this — suggests that straight-tailed crawfish "were actually more likely to be alive
before going into the boiling pot."
In hindsight, were we actually sharing perfectly fine crawfish with Goodell?
With boiled crawfish prices hovering around $6 a pound
, the undead boiled crawfish thing comes as good news. The salt purging debunking, however, isn't news to me. Some people swear by it, others think it's silly. It is nice to have some scientific proof, however.
Of course, I'm now thinking back to all the times I didn't
eat "the dead ones" for fear of getting sick. No one could ever explain firsthand what getting sick from eating straight-tailed crawfish was like, which made it even scarier for me. It was always a "cousin's friend" or a "sister's ex-boyfriend" who got sick or something. It's almost as intense as my fear of spoiling gumbo. Again, I never actually knew
anyone who spoiled gumbo, but the thought of making my friends and family sick and having them never trust my cooking again put the fear of the Lord into me.