When most people eat crawfish, they’re used to seeing the bright red crustaceans sprinkled with spices and cooked to perfection.
But some University students, alumni and faculty members see the other, less glamorous side of crawfish. They say that after getting off to an early start, Louisiana is in for a successful crawfish season.
Every spring, renewable natural resources senior Benjamin Brackel partakes in his family tradition and harvests crawfish. He said his grandfather taught him everything he knows, and he harvests crawfish recreationally.
“I like being out in the swamp and seeing everything the swamp has to offer — everything from alligators, to turtles, and sometimes crawfish,” Brackel said.
When the weather and river are right, Brackel will set off to the Honey Island Swamp at sunrise and set 25 deepwater nets. He said he will then make four to five rounds, bring the critters home, and clean and boil them for family and friends.
On the other side of the coin, University natural resources and ecosystem alumnus Josh Fogarty harvests crawfish commercially.
He explained there are two parts to the season: Pond crawfish season, which is already in full force, and wild crawfish season, which begins at the end of February.
For a prosperous season, the winter in Louisiana cannot be too harsh, but for the north, the more snow the better, said Fogarty. He explained the snow from the north floods the river just enough for the critters to come out.
“A mild winter and a lot of water makes for a very good crawfish season,” Fogarty said.
Brackel said the river stage needs to be at 14 to 15 feet so the boats can get through the cypress leaves in the swamp, but the crawfish are still evenly distributed.
Crawfish and Fisheries research associate Chris Bonvillain said there is no defined crawfish season because everything is so dependent on water levels.
Given the drought, last year was one of the worst for crawfishing, Fogarty said. Because this winter has been mild and the north has gotten plenty of snow, predictions for this season look good, he said.
“When it’s good, everyone is dropping everything they do, because it’s a huge turnover,” Fogarty said.
He said prices fluctuated based on the water level.
“By the peak of the year, crawfish should get around a dollar per pound or below a dollar a pound,” Fogarty said.
“When it’s good, everyone is dropping everything they do, because it’s a huge turnover.”
