Imagine tailgaters firing up pots for crawfish boils at a Louisiana State University football game.
Sound far-fetched? It's not, according to Greg Lutz, an aquaculture specialist with the LSU AgCenter.
Lutz  believes an alternate crawfish species found in the Atchafalaya Basin  and other waterways could provide Louisiana with a second crawfish  season to supplement the one that runs from spring to early summer.
This  is the first time research has been done on this population, commonly  known as "shrimp crawfish" by fishermen for the way they bury themselves  in the mud like a shrimp would.
Lutz said he has cooked some of them, and they peel and taste like traditional crawfish, with one difference.
"With  the traditional crawfish, a lot of the weight you are paying for is in  the claws and in the head," he said. "This animal has a large proportion  of tail to its body, and its claws are fairly small, so you get a  little more bang for your buck."
Provided  they do taste like traditional crawfish, local people in the seafood  business said they think people would embrace the new species of  crawfish.
"I  haven't heard about them, but people would eat them, I'm sure, depending  on how they taste," said George Simms, owner of Robbie G's restaurant  in Alexandria.
"We  have people who call for crawfish year round, especially visitors who  don't know exactly when the season is," said Jimbo Thiels, owner of  Tunk's Cypress Inn on La. Highway 28 West. "That would eliminate that  kind of situation and let those people have their crawfish. And we have  local people who would certainly love to have them year round."
There  are doubts that the new crawfish, even if there is a substantial market  for them, will approach traditional crawfish in popularity.
Thiels  acknowledged that many Louisianans "have a clock inside their head that  tells them it's time to start eating crawfish," and a season that falls  outside the internal clock might throw some people off. Tom Pentecost  of Tom's Seafood agrees.
Louisiana researchers cooking up a second crawfish season | thetowntalk.com | The Town Talk


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