Look for bright, intact shells and clear, non-sunken eyes. Avoid sacks with "black water" or a foul odor.
Look for "Cajun-certified" labels or those harvested from Louisiana for the most authentic quality. 2. Inspect for Freshness buy fresh crawfish
Depending on the species, they may look red, nearly black, or light brown while alive, but they should all turn bright red once cooked. 3. Determine the Right Quantity Look for bright, intact shells and clear, non-sunken eyes
Aim for late January to June , with peak availability between Mardi Gras and May . Early-season crawfish often have more tender shells, making them easier to peel. Look for bright
Fresh crawfish should have a clean, briny, or slightly sweet scent . Reject any that smell sour, fishy, or like ammonia.
