Have you ever wondered when crawfish season is? Most folks aren’t aware of the fact that crawfish is a seasonal product, meaning its quality is at its absolute best at specific times of year. While crawfish can be enjoyed year-round, as a crawfish boil lover, I’d always recommend sticking to the right season!
When is Crawfish Season?
Rest assured, folks, we have plenty of time to enjoy crawfish in the upcoming year. Early March to late May is when you’ll have the best crawfish. We’re talking juicy, big, easy-to-peel and full of flavour for your crawfish boils. If we push it a little, the season ends mid-June.
The Old Wives Tale
An old wives’ tale floats around the seafood community of the US, suggesting the “J to J” story (January to June). It’s true, you can enjoy these juicy jumbos for 6 months, but if you’re after the crème de la crème, indulge in a crawfish boil between March to late May.
Clients often ask, “What’s the difference, though, Chef Mike?” I’ll let you in on a secret: too early in the season yields small crawfish, while too late in the season may yield a hard-to-peel product. Neither of which is ideal.
So, don’t miss out, get the rigs out, start boiling! Or, take the pressure off and let NOLA Kitchen produce the best crawfish boil you’ve tried! We’ll cover sourcing, prep, the whole boil and even clean up.
