PROCEDURES AFFECTING THE PRODUCTION AND PROCESSING OF SOFT‐SHELLED CRAWFISH

Abstract

ABSTRACT Production technology for soft‐shelled red swamp crawfish ( Procam barus clarkii ) was investigated. Immature trapped crawfish molted when placed under intense (100/m 2 ) short‐term culture at a rate of 3.8% of the population/day when provided a diet of floating trout pellets. Other diets (carrots, cracked corn and milo, and low protein duckweed) yielded daily molting rates of 2, 1.6 and 1.4%, respectively. Pre‐ and postmolt weights of crawfish were not different. Processing by (1) removal of rostrum and gastroliths; (2) removal of internal organs, plus (1); and (3) removal of carapace plus (1) and (2) yielded 92, 79 and 72% edible product. Crawfish collected by seining yielded a greater number of molts over a 10‐day period than trapped crawfish.