Hi. I was reading in the proclomation that it is illeagal to transport live crayfish. Can anyone give me some advice on how to clean them before I leave. Do you just pull off the tail and dispose of the rest? I have always just cooked them live but that apparently is not allowed. Thanks for any help.
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[url "http://wildlife.utah.gov/fishing/crayfish.php"]http://wildlife.utah.gov/fishing/crayfish.php[/url]
Follow your nose!! It knows where to go!!
Or click the link, and you should get the information you need for cleaning crayfish.
Good luck!!
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You can just rip off the tails, but I think that cooking them live is best. If you really want them fresh, take a stove with you to the lake/stream and cook them up on the spot.
Does anyone know the reason why transporting crayfish is illegal? I mean, I know certain fish species can screw up the dynamics of a reservoir, but could crayfish really have the same effect on a fishery?
The biggest thing I can think of now is the quagga mussel. I know that they will sometimes attach to crayfish and we definitely don't want those spreading around.
It's too bad there's not a permit system or something that allows for the live transport of crayfish.
How do the live, mail order crayfish companies get around that law?
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[cool][#0000ff]I long ago formulated the theory that any time you ask a question that begins with the word WHY...and it has to do with people...there is not likely to be a sensible answer. In Utah we can substitute "people" for DWR. A lot of their rulings seem to defy logic...at least for many of us who have lived and fished around the country, in other states.[/#0000ff]
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[#0000ff]The best answer I can come up with is NOT the quagga mussel problem...but a combination of the sometimes problematic effects of crawdads in new waters...and the very real potential problem of disease transfer from one water to another. A good example would be whirling disease, where the spores reside in mud residue and are easily carried from one water to another on waders or other fishing gear. Since "mudbugs" also reside in the ooze they have a high potential for carrying unwanted organisms with them. [/#0000ff]
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[#0000ff]That does not address the question of why we can't take crawdads to our homes in a live condition, so that they can be cooked and eaten PROPERLY...by boiling them whole and alive...with the right spices and other goodies. But, like many of our regulations it is structured to cover ALL potential scenarios...like someone transporting them to dump into another stream or lake. But, on the flip side, it is legal to transport dead ones and to use them for bait in other waters...with or without whirling disease contamination.[/#0000ff]
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[#0000ff]WHY? As with many things there ain't no good reason for it. It is just policy or law. Deal with it.[/#0000ff]
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I believe this one has to do with the detering of bucket biology thinking. They don't want billy bob thinking, "well shoot my pond could keep these critters alive, then I don't have to drive on up to Stahhhhhburry to cetch 'em." Then the prolific little critters crawl up the stream that feeds his pond and so on and so on.
If you take a pocket knife and cut them right between the eyes, about a half inch into the head portion you can still boil the little suckers whole. Though you lose some of the delicious "butter" contained in that head portion, you will still get your satisfaction of sucking head. (pun intended)
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[quote TubeDude][#0000ff][/#0000ff]
[#0000ff]WHY? As with many things there ain't no good reason for it. It is just policy or law. Deal with it.[/#0000ff][/quote]
Sound advice.[sly]
I've thought about a lot of those points you brought up. In the end, I suppose it's for the greater good. Me eating fresh crawdads vs. increased bucket biology - accidental or otherwise.
Just get used to eating them on the spot I guess.
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[cool][#0000ff]I think most of us are cool with the regs. A lot of what we "endure" in Utah is due to the prevailing perponderance of troutology. DWR enacts a lot of regulations to protect native species (cutts) as well as hatchery pets (bows). There are probably not too many waters in Utah that do not have some species of crawdads in them. But, there are some pristine spawning streams and small fragile ecosytems that would really not benefit by an introduction of 'dads. [/#0000ff]
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[#0000ff]When I lived in Arizona I was on good terms with some of the biologists down there and had the privilege of seeing a couple of study films they had made on the effects of crawdad introduction in some small trout streams. The crawdads quickly spread throughout the whole watershed and just about wiped out all other living creatures in that waterway. They either killed and ate the young...and eggs...or ate up all the food in one part or another of the food chain to starve out the adults. They can crawl out of the water and up over barriers that would stop fish so there is not much you can do to slow or stop them once they take over...short of poisoning. That is not feasible in many waters.[/#0000ff]
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[#0000ff]On another note...I have been a dedicated 'dad muncher for more years than I care to remember. I have et 'em in many states and in many ways. And, actually, I sometimes prefer to do a bankside dissection of the little critters and take them home all cleaned up and on ice. I just twist off the tails and the claws...and then twist off the fin part of the tail to remove the "vein" (lower digestive tract). They are all clean and ready for the heat when I get home. Steam them with some beer and spices and have the garlic butter ready for dipping. A lot less muss and fuss. The only thing missing is the head sucking. But, if ya gotta do that you can bring them home whole...if ya really wanna.[/#0000ff]
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I know this (as many posts) is off of the main topic, but why are there not a good # of crawdads in UL? Could it reasonably happen? Maybe the carp have eaten all of the good stuff and thus stopped something from happening.
Shawn
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It's pretty interesting how something so seemingly unimportant (crawdads) can have such a large effect on fish populations. Thanks for sharing! And now you've made me hungry for some 'dads.
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[cool][#0000ff]There have always been crawdads in Utah Lake, but some years they are more plentiful than others. Same old story. They need cover in which to spawn and for the young to stay out of reach of hungry predators. Everything in the lake eats crawdads. Catfish and bass are especially rough on them. But carp and even walleyes will slurp them up if they get a chance.[/#0000ff]
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[#0000ff]As long as the lake stays high enough there is a lot of greenery for the dads to hang out in. That is why the catfish spend a lot of time in the reeds...dad dinners. I have not seen too many in the innards of cats I have filleted during the last year but they really start showing up in the fall when the babies get larger and move out of the rocks and reeds more. I have caught (and released) a few largemouths that have crawdad remnants in their throats. And a couple of the walleyes I have caught from Utah Lake also had crustacean crumbs in their guts.[/#0000ff]
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[#0000ff]For as many crawdads as there are in the lake it is almost impossible to catch more than one here or there...even with multiple traps. I know guys that have made a real effort and only got a few...or nothing.[/#0000ff]
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[#0000ff]I am sure that carp do not help the crawdad cause. Dads also live on plant material and if the carp root out all of the tasty greenery the mudbugs have a tougher time making a living. We need to kill more carp to keep the crawdads fed well. They love dead fish. [/#0000ff]
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[#0000ff]It will be interesting to see if a crawdad comeback is one of the benefits of a carp drawdown.[/#0000ff]
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[cool][#0000ff]Here is a copy of a page I wrote many long years ago...about preparing Utah crawdads.[/#0000ff]
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Hmm, never thought about de-veining/shelling them before I cook them. I'll have to try that. Now that I think about it, I've been cooking them in their own...
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[#804000][size 2]Do you do the boil with the corn, taters, chives and the zataran seasoning or what?[/size][/#804000]
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[quote WaveWolf][#804000][size 2]Do you do the boil with the corn, taters, chives and the zataran seasoning or what?[/size][/#804000][/quote]
[cool][#0000ff]Learned me how to do dat while livin' down in Nawlins. Good stuff dat. But better for cooking them whole and mixing the flavors of the veggies into the bugs and the bugs into the veggies...along with all the good spices. [/#0000ff]
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[#0000ff]Takes longer to cook up whole 'dads. Just cooking the tails and claws is like cooking shrimp. Cook them just a couple of minutes...until they turn white. The longer you cook them the tougher they get.[/#0000ff]
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[#0000ff]I have developed the patience that allows me to sit down with a huge bowl of cooked tails and to "shuck" them all before eating...well, at least mostly. With the tail fins removed you can just squeeze the tail sides together and pop them open like a peanut. Flip the small bit of cooked 'dad into another bowl. When you have them all shelled you can make up some garlic butter dip...maybe with some extra spices and some shrimp bouillon. You can dip the pieces into the buttery stuff, one by one, or dump them all into the butter, stir them around and then eat big spoonfuls like eatin' "Cajun Crispies" for breakfast. [/#0000ff]
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[#0000ff]Oh yeah, also good for mixin' up in a salad. Just send the cooked pieces into the refrigerator to marinate in some ranch dressing and seasonings for a while and then add liberally to your choice of greens.[/#0000ff]
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[#0000ff]Brings back fond memories of me and my kids gathering crawdads, cleaning them on the water and then racing home for a feast. Makes for good memories and good eatin'.[/#0000ff]
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I'm going to jump in line and say "all of the above". I've tried the Zataran oil and bag, I like the bag o' seasonings better. Corn, chives and (red) taters thrown in the same pot as the crawfish. I throw the corn and taters in when the water boils and it looses temperature and takes a bit to boil again. I slice the taters in quarters and usually by the time the water boils again the taters are almost done. I use a pretty big pot, around 4 gallons? or so.
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I didn't know you were on the forum so I was going to "jump in line", should have known better. Quickest fingers in the West [
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[quote fsh4fun05] I'm going to jump in line and say "all of the above". I've tried the Zataran oil and bag, I like the bag o' seasonings better. Corn, chives and (red) taters thrown in the same pot as the crawfish. I throw the corn and taters in when the water boils and it looses temperature and takes a bit to boil again. I slice the taters in quarters and usually by the time the water boils again the taters are almost done. I use a pretty big pot, around 4 gallons? or so.[/quote]
In addition to the above ingredients, cut a lemon in half, squeeze all the juice out, and throw the lemon in. Do the same with an orange. Add a couple of cloves of crushed garlic, and, if you feel so inclined, some spicy sausage or brauts. With all of these ingredients, the corn picks up an amazing flavor! I would add all of the other ingredients just to get the corn to taste the way it does.
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They also make a great "chiviche" Just shuck and put in some lime juice with onion, garlic, tomatoes, peppers and cilantro.
You can premix everything but the lime juice and put it into a bowl in the morning, then add the dadies and lime juice later. "cook" about 20 minutes.
As a dip or in soft taco's. This is a great way to eat them fresh on the boat at the berry, no flame needed.
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Back When they was trying to find ways to stop Whirling disease there was a write up on how crayfish eat the eggs or larva of Whirling disease, I tried to look it up but can not find it now...
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Several things about crayfish. Most of the ones that we find here in Utah are the "rusty crayfish" which are considered an invasive species. That is why the restrictions on moving them live.
Much has been said about the transport. I break the tail off, grab the middle segment of the tail, twist and pull the 'vein' out, then put on ice. If you want the head, throw that on ice also.
Crayfish meat makes a great substitution for shrimp in fettucini alfredo. Lightly saute in butter and add to your dish.