There is one perfect season for every seafood in Lousiana, USA. One of the most favorite menu, crawfish, also has golden harvesting time. Any visitors that has plan to go to Louisiana at the right time could get the best taste of the cuisine offered.
– The Harvesting Time
Years of fishermen’ experience tell them that the peak season of crawfish starts in late winter and ends in the early spring. Any crawfish catched during this period will have more flavorful taste. Even those who are not sensitive to the seafood taste will notice the difference. There is no better cooking method, as long as the fresh crawfish is there.
– How To Eat Crawfish
For those who try crawfish for the first time, it is important to learn the proper way to eat the cooked crustaceans.
1. Take One Out
Bring one crawfish out from the bowl and grip it. Use both hands to hold the head and the tail, relying on the thumbs and index finger. Don’t press too hard; it might break the fragile shell.
2. Twist And Snap
To pull the meat out, twist the crawfish. After hearing the snap, it will be easier to get the meat. Some locals might ask you to suck the juice dripping from the head before twisting the crawfish. They call it “diehard” technique.
3. Peel
It is time to show the thick meat under the shell. Push the thumb to peel the crawfish shell. It will be easier to start from the part closer to head than starting from the tail.
4. Pull Out The Meat
After peeling one third of the shell, usually the meat could be pulled out easily.
It is quite hard to resist the smell of cooked crawfish. Especially, when the ingredients is picked in harvest time. Don’t be too excited just yet. Visiting http://citibetqq.com without learning how to eat crawfish seafood in Lousiana, USA properly is not suggested. Make sure to follow the steps above!