crawfish techniques

sharpshooter223 · Post by **sharpshooter223** » Mon Apr 06, 2009 2:30 pm

instead of diving for them though i would rather set traps so i can then go off fishing.

Post by **racfish** » Tue Apr 07, 2009 7:13 am

Diving for Crayfish would be difficult I would think.They are very fast critters that can scoot around faster then most humans can.Pots are the way to me.Leave them for a couple hours while you fish or anything.In 2-3 hours we use to get nicely filled up pots.Just as an FYI.Crayfish tails peeled or unpeeled make excellent bait for Steelhead, Cutties,Bass and other game fish.If you plan on eating them its best to ice them down,make them dorment and scrub them down.I use a bristle brush like in cleaning cukes.

sharpshooter223 · Post by **sharpshooter223** » Tue Apr 07, 2009 2:10 pm

i dont know if it was on this forum or a different forum but i thought i saw something saying you need to purge them by putting them in a vinegar or salt solution.

Post by **racfish** » Wed Apr 08, 2009 8:41 am

That was for Shark meat I believe.We were talking about Dogfish one day.You need to soak sharkmeat to rid the urea in the flesh.Crawfish I just scrup real well.Ater I steam them I use so much hot pepper sauce that nothing will survive the pepper. Usually including my inners.

Rich McVey · Post by **Rich McVey** » Wed Apr 08, 2009 8:49 am

Yea, and clams you should purge. Cornmeal in water right?

The only time I eat craws is when out camping. They go straight from the bucket full of lake water to a bucket full of fresh cold water for 10-15 min, long enough for the pot to start boiling then I transfer them to the boil. I usually do not add anything to the boil.

Dip the meat in, Butter with garlic and lemon... YUM!

What type of pepper sauce? Tobasco?

Side Note: Interesting Lake Washington Crawfish story - http://www.terrybullard.com/fishing_history.html

Post by **racfish** » Thu Apr 09, 2009 12:14 pm

Probably my favorite red pepper sauce is Siracha.A very close tie with that is a Mexican brand called Buffalo.

A9 · Post by A9 » Thu Apr 09, 2009 1:41 pm

RaMcVey wrote:Yea, and clams you should purge. Cornmeal in water right?

Cold water, keep it fresh, and dark. Throw a wet towel over a bucket full of fresh saltwater. Cornmeal doesn't help all that much. Giving em 12 hours to sit overnight in the dark is the best you can do to get the sand outta them....

sharpshooter223 · Post by **sharpshooter223** » Thu Apr 09, 2009 2:12 pm

a post about the subject on another forum that i go to, somebody is saying they use icy salt water with vinegar and lemon juice and that gets anything out that might foul the flavor.

sharpshooter223 · Post by **sharpshooter223** » Sat May 09, 2009 8:14 am

so i got out to soda lake last night, i set two traps, one came up with three, one came up empty. i was using freezer burned trout. i tried to set them in areas near rocky points in the water, i think they were only maybe ten feet deep. does depth matter for crawfish?

swedefish4life1 · Post by **swedefish4life1** » Sat May 09, 2009 8:33 am

With your bait of choice and I do shrimp, crab and Lobster for 40 plus years and clams, oysters and a few other white meats just under the waters edge off rocks north:-# and the only Crawfish I ever got I got them diving for them in lake Goodwin.

Add/clip on 2 silverhorde scent bags inside the trap:-$
I gave my bud a few to try and he pulled 11 jumbos in under 4 hours just before dusk a few nights ago:cheers: :chef: and now wants all my downrigger scent bags for the up coming Salmon Slayer season!:cyclopsan

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crawfish techniques

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