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Most of the crawfish are sold live for consumption with less than 20 percent processed and packaged.

As in other parts of the world where crawfish (or crayfish) have been enjoyed for centuries, crawfish consumption is generally associated with social occasions.

Notice the location of the hindgut in cooked crawfish after removal of part of the exoskeleton with the purged specimen on the left and the full “vein” of a nonpurged specimen on the right. As demand increased, particularly in the larger cities, and because the wild supply varied considerably from year to year, farmers began experimenting with methods to ensure a more consistent supply.

Immigrants who settled near the waterways and swamps of Louisiana found a ready supply, and soon crawfish became an object of commerce, dating back to at least the late 1800s.

The fourth group consisted of crawfish harvested the previous day and purged for 24 hours in an aerated vat without access to feed.