Live Crawfish
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Live Giant Australian Crawfish
The Giant Australian Crawfish grows quite large, regularly
reaching 4 pieces to the pound! This is five times larger
than the traditional Louisiana crawfish, and unlike his North
American cousin, there is edible meat in both the tail AND
claws. This product is so rare, few professional chefs have
heard of it. Shipped live, this delicacy has a clean, almost
sugary flavor. Imagine a lobster, only more tender and without
the briny taste of the sea. Crawfish fans will be bowled over
by the huge tail and tender claw meat.
8 lbs (serves 8) $175 - Order
6 lbs (serves 6) $160 - Order
4 lbs (serves 4) $120 - Order
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Live Red Swamp Crawfish
The current Louisiana Red Swamp crawfish season is now underway.
We're shipping LIVE crawfish every day, directly from a crawfish
farm in Landry Parish, overnight to any location in the United
States. Purged in well water to ensure that clean, sweet flavor
that is the hallmark of high-quality Louisiana "crawdads",
FARM 2 MARKET delivers the liveliest most delicious "bugs"
available. And this season, as an added BONUS, a packet
of dry Cajun spices will be included FREE with every "LIVE
Red Swamp Crawfish" order.
20 lbs (serves 6) $180 - Order
15 lbs (serves 8) $144 - Order
10 lbs (serves 4) $99 - Order
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Frozen Soft-shell Crawfish
Like all crustaceans, crawfish shed their shells in order
to grow. After they molt, their shells are soft and tissue
thin. Our Soft-shell Crawfish used to be discarded as inferior.
But Cajuns working on harvest crews knew these lovelies were
a delicious treat. Gourmet food hobbyists can now enjoy these
wonderful creatures as well. Because they are so tender and
sensitive, for protection they are shipped frozen in a tray
of two dozen. Fried or sautéed with a tempura-like
batter, the entire crunchy critter can be relished like a
soft-shell crab.
eight dozen (serves 8) $259 - Order
six dozen (serves 6) $199- Order
four dozen (serves 4) $139 - Order
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Crawfish
or crayfish, the words can be used interchangeably, is one of those rare
products in the culinary world that is highly revered by both gourmands
and just plain folks. The "crawfish boil" is not exclusive to
Cajuns in the Louisiana Bayou. Crawfish festivals now range from Scandinavia
and Vienna to France and New Zealand, attesting to the massive popularity
of this delicious little "mud-bug."
More
than 250 species exist in America, but the Red Swamp and the White River
crawfish of Louisiana are the varieties most know and love. More than
ten million pounds are annually produced in an 80-mile stretch of Airline
Highway between Baton Rouge and Breaux Bridge.
When
those Louisiana critters are being harvested, we ship them live
every day of the week, directly from a crawfish farm in the little
town of Branch, run by the Fruge brothers Mike and Mark. The season
begins early in the year and finishes by the end of June. For those
who dote on crawfish, the period from July to January is fraught
with crawfish longing and wistful memories of fiery etouffee.
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