A look at the process of growing crawfish, what to expect this season | ArkLaTex In-Depth
SHREVEPORT, La. — Crawfish season is underway, and costs are falling as time gets even more into the season.
It typically begins mid-January till early July. However what patterns can we anticipate this year? Likewise have you thought about the procedure farms go through prior to offering crawfish to you?
Fulfill the only regional crawfish farm in Shreveport
In our own yard, in Caddo Parish, you will discover Caddo Crawfish. The only farm in the location. Owner Smokey James stated growing crawfish is more of a science than anything.
“We own around 200 acres of it. Some years we do good, some years we do bad,” stated James.
According to James, the crawfish grow well in his ponds. So for several years he’s had the ability to offer them when the season is excellent.
“We mimic the Atchafalaya Basin. They reproduce on their own since it’s such a good area for crawfish,” said James.
So how does it work?
Before the hottest part of summer, James drains all of the water out of his farm area, leaving the crawfish in search of cooler temperatures.
“They go into the ground. They burrow up for the high, for the heat of summer of August,” said James. “That’s why they call them mud bugs,”
That’s also when James plants their food. At Caddo Crawfish and most crawfish farms, the farmers rely on the rainwater to refill the farm when the weather gets cooler around September. Sometimes, crawfish farms have to pump water if there isn’t enough rainwater.
“Female crawfish will have 2-to-300 baby crawfish underneath her tail and she’ll bring those out of her burrow in late September, October whenever she comes up to start feeding for next year cycle,” said James.
His season to catch starts later than farms in southern Louisiana, because the ground temperature isn’t as warm.
“We don’t start catching crawfish until close to Easter,” stated James. “We’ll go sometimes into the 4th of July catching great crawfish,” said James.
What makes his farm unique?
“This is a purging tank, which I believe to be the only one in North Louisiana,” James said. “A truly purged crawfish has to sit 24 hours in aeration in bubbling water to purge them completely.”
That allows customers to just peel and enjoy.
What price trend can we expect this year and why?
One of the owners at Shaver’s Seafood said to expect a price drop soon.
“It’s going really good, the size is good,” stated Rodney Electric razor. “The costs are boiling down, you understand, the more crawfish that we get, the more they’ll drop. After Easter we’ll constantly get a rate drop. It is constantly as much as the marketplace, appear to be a great deal of crawfish this year. So, we’re hoping the cost will hold where they were in 2015.”
However, the pandemic will play a factor in the cost, partly due to the loss of catering big occasions.
“It keeps the price up a little bit, because they’re not selling as many,” stated Electric razor.
In the end, sellers need to cover their expenses.
“2021 is probably going to be identical to 2020,” stated James.
Jobber Wiki author Frank Long contributed to this report.