More to the Crawfish
Than Meets the Eye

By Dave Baily -- May 1991 edition, Pacific Northwest Outdoors "The Experience Of A Lifetime" Years ago, a Louisiana crawfish researcher exclaimed, "There's a lot more to a crawfish than you think there is. He can pat his head, rub his belly, eat a weed, chase away an intruder and dig a hole all at the same time." The researcher was assuming, no doubt, that we already think of these critters as fine bait, and even finer food.

Nearly every lake, river and stream in the Northwest contains these cousins to the lobster, yet only a few folks ever entertain the thought of catching any. If you are ready to try crawfishing, the season is here.

In Washington State, these tasty fresh water crustaceans are classified as "food fish", like crab and shrimp, and are therefore overseen by the Department of Fisheries. In other states, consult your fish and game regulations to see if they are protected in any way. Crayfish trapping time is summer months, late June, July, August, through September, depending on how quick the waters warm.

For its size, a lot of legend and misinformation surrounds this animal. Cajun lore has it that the "crawfish" (official Louisian spelling as decreed in a state senate resolution) descends from a Nova Scotia lobster that emigrated to the Deep South with the first Acadian residents.

Its many names -- like crayfish, crawfish, crawdad and mud puppy -- are more regional than related to the various pecies of the animal. A typical misconception is that crawfish prefer decayed meat over fresh meat; in fact, much of their diet consists of vegetation.

Crayfish, as they are usually known outside of Louisiana, are enjoyed as a great delicacy in many parts of the U.S. and in much of Europe. To the Swedes, Danes, and Norwegians, crayfish are to August as turkey is to our Thanksgiving. Stateside, while Oregon and Washington have great potential for crayfish harvesting, the South may forever remain the only region seriously "farming" and consuming them. Of course, they do have the Cajun folks there, who claim to eat anything that doesn't eat them first!

The southern crawfish is smaller at maturity (3-1/2 inches and 3/4 of an ounce) than our Pacific Northwest variety, but matures in as little as a year in the warmer waters of the south. Our Pacific Northwest crayfish need three years to reach the same size, but will continue to grow to six or more inches by its fifth or sixth year.

Traps, or "pots", with funnel shaped entrances are the most effective means of catching a meal-sized batch of crayfish. Mineral Lake Resort sells and rents these traps or you can bring your own. Some old-time minnow traps are still available and work well as is. The tight mesh size of shrimp pots make them suitable for crawdading as well.

Productive spots are rocky and weedy areas in lakes and large rivers, from 5 to 15 feet deep. Prime water temperatures run from 50 to 65 degrees F. Popular baits are heads from oilier fish like salmon, herring and hake, chicken parts like backs and necks, and cat food (you simply punch holes in a cat food can and place it in the trap). Chicken wings were more favored before they became an in-food of the 80's. Some folks like to "ripen" their bait for a couple of days, but it isn't necessary.

Washington does not require a license for the taking of "crawfish" but a few regulations do apply. They may be caught "only by hand, dip net, ring net, shellfish pot, or hand operated instruments which do not penetrate shell." Two pots or rings may be fished per person, and the daily limit is 10 pounds in the shell. All unattended crawfish gear must be marked by buoys which are "legibly marked with first name, last name and permanent address of operator." No special buoy color is required; plastic milk jugs are commonly used.

If you have your own pots you can leave them in the water overnight (called "soaking"). If that's not practical, leave them down for a couple hours while you go fishing or boating. A surprising number of pots "disappear" when left for any period of time, so it is wise to check them frequently.

Crayfish have some body and claw meat, but usually only the tails are worth the effort. Recipes can be as elaborate or as simple as you like. Southerners and the French get very fancy, but most afficianados just boil them, live and whole, for 4 to 5 minutes, until the shells turn pink or red. Allow 10 to 12 per person and serve with cocktail sauce or melted butter. Or boil them with a prepared seafood spice mix and nothing else is needed!

If this isn't "gourmet" enough, get a copy of Norma Upson's "Crawfish Cookbook," or substitute these shellfish in your favorite shrimp recipe. Frozen crayfish are better than none at all but, as always, fresh is best. They could easily become the Northwest's next trendy food, and you could be the trend-setter in your social circle!

If you somehow come up short of a meal, don't despair. Crayfish are excellent as bait, especially for warm water fish like bass and walleye, but also for steelhead. Get yourself past the "scavenger" image, and you'll discover "there's a lot more to a crawfish than you think there is."

In a pan, saute onion and green pepper in 1 tablespoon oil until tender. Stir in jalapenos; set aside. Combine cornmeal, baking powder, salt and baking soda. In a seperate bowl, beat the eggs, milk and remaining oil; stir into the dry ingredients until blended. Mix in the corn, cheese, green onions, crayfish and balance of jalapeno mixture. Pour into a greased 13-in. x 9-in. pan. Bake at 400 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Good served warm. Makes approx. 15 servings.