When looking at a crawfish jar, you may want to know how to tell if it’s gone wrong. Crawfish can be troublesome if they’re alive, and you don’t want to waste your money on lousy crawfish! Fortunately, there are ways to tell whether or not crawfish are wrong, and one of them is to check their pooper tubes. One of the easiest ways to know if your crawfish has gone wrong is to look at the texture of the meat. To understand how to tell If Craw fish has gone bad, read ahead.
It should be firm and not mushy because this indicates that the shellfish is full of bacteria and must be cooked immediately. Cooking shellfish after it’s dead will kill off the bacteria in the flesh. Aside from that, it is best to keep them on ice for the first two or three hours after death.
Before you boil crawfish, it’s best to “purge” them first. This will help you to remove some of the swamp gunk. To purge your crawfish, use the kitchen sink and a stopper. Soak the crawfish for two minutes and repeat the process two more times. If you find that one crawfish has gone wrong, it’s time to throw out that crawfish.
How to Tell if Crawfish have gone Bad?
Here are the four different ways to tell whether your crawfish have gone wrong:
1. Best-by and Sell-by Date
- Checking product dating is the simplest way to detect if your crawfish have gone wrong.
- The packet of crawdads offered at the store has a best-by and sell-by date.
- These dates will most likely inform you how long the seafood will taste and feel its best.
- “Purchase the product before the sell-by date,” advises the FDA.
Another great way to tell if your crawfish is already wrong is to check its appearance.
- The shell and meat of a poor crawfish are discolored.
- The majority of crawfish have a deep moss-green color with a tinge of brown or subdued orange.
- On the other hand, other types have red, blue, or black colors.
- Avoid grey crawfish since they are most likely rotten. The uncooked meat is grey, but it will turn bright red when cooked with clean, white meat.
- Many people assume that once your fried crawfish have straight tails, they are likely dead before reaching the boiling point.
- However, keep in mind that this is only a theory, and you shouldn’t rely on the straight tail to identify elderly crawdads.
The crowded conditions in the boiling kettle might sometimes prevent the live crawfish’s tail from curling. In other words, not all dead-cooked crawfish have straight tails.
- Fresh crawfish should have a fresh, seashore aroma that isn’t too fishy, whether whole or tails.
- If your crawfish has a fishy odor, it’s better to discard it and replace it with a new one.
- If it smells like ammonia or bleach, throw it out right away because bacteria grow on the seafood.
Pro tip: If a crawfish has an off odor, don’t eat it because it could induce food sickness, which you don’t want.
Another critical step in breaking crawfish is to break them in their natural middle. While this may not be as safe as breaking them anywhere else, it is still better than breaking them. If you’re unsure how to break a crawfish, try breaking them in the middle of its natural shell. This will make it much easier to eat the rest. Then, you can add the spice you like to your crawfish boil.
When you buy crawfish, you may want to check if the eyeballs are clear and bright. If they are dull or cloudy, the crawfish has likely gone bad. To buy them live, you should check their eyes and eat them. If they’re dull or cloudy, they’re probably dead. Luckily, most crawfish are sold alive and can be eaten all year round!