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Started By
Message
re: Crawfishing Selling Clowns
Posted on 1/31/24 at 2:07 pm to Topwater Trout
Posted on 1/31/24 at 2:07 pm to Topwater Trout
Louisiana Crawfish Tails
Chinese Crawfish Tails
Chinese Crawfish Tails
1
Posted on 1/31/24 at 2:09 pm to Classy Doge
Yep I’m with ya. If they would have dropped it to $7lb they probably could have just left it there. I’m honestly surprised they went back up, someone swallowed some pride and did the right thing.
Posted on 1/31/24 at 2:10 pm to SWLA92
quote:
They should be half price, but some places are marking them up even more, taking advantage of the situation. They are selling them for $10-$11lb when they should be selling them for $7-$8lb. I’m talking about imported Chinese tailmeat
They should be banned from LA. Let the rest of the country that doesn't know what good crawfish tastes like eat that garbage.
People see brand names like Boudreaux's and dont read the fine print. Also look at the package weights. Sometimes the packs only weigh 12 ounces and not a full pound as the local standards weigh.
Posted on 1/31/24 at 2:14 pm to The Torch
It's very simple, stop buying it. I like crawfish as much as the next guy, but like king cake it isn't something that I can't do without.
Posted on 1/31/24 at 2:15 pm to tgrbaitn08
the chinese ones are rubbery
Posted on 1/31/24 at 2:17 pm to tgrbaitn08
quote:
None of those prices I posted are Chinese crawfish prices. Not one single one
Last year the price of LA tailmeat never dropped to $10 or $12 per pound. I don't know why people would think that it would be that cheap after they had to keep it frozen since last spring. I can get pounds from another farmer that has his undersized "peelers" processed and bagged by a plant instead of damn near giving them away at 50 cents a pound. Pretty sure he was selling them at $15/lb to the public last year and that was cheaper than store sold brands.
I had my own small ones peeled last season instead of getting screwed by the dock and stocked up my and some family members freezers that way.
Posted on 1/31/24 at 2:23 pm to Classy Doge
quote:
They should be banned from LA. Let the rest of the country that doesn't know what good crawfish tastes like eat that garbage.
some people are cheap and really don't care. Unfortunately I have a buddy like this and will sacrifice quality for price.
Posted on 1/31/24 at 2:23 pm to Topwater Trout
quote:
how many pounds of crawfish make up a pound of tails?
Depends on the size of the crawfish being peeled. SWLA92 is not far off of the average. I believe that CrawDude posted an average including the difference between small "peeler" crawfish and bigger market size ones a few days back.
In my experience, I was able to get about 15%-18% more tailmeat by only peeling small crawfish last season.
Posted on 1/31/24 at 2:28 pm to Shunface
quote:
Restaurant margins are razor thin 1-5% as is.
Now you want to talk seasonal restaurant margins?
These guys aren’t trying to take advantage, they’re trying to survive another season.
Agree completely but you'll never get the yoyo's here to believe or understand it. They have no concept of what it takes to make a boiling business or crawfish farm survive with the price volatility and environmental challenges they face a lot of years.
Posted on 1/31/24 at 2:33 pm to SWLA92
quote:
I see a lot of seasonal restaurants mark up more than others just to make a living off of 6 months of work. That’s not feasible nowadays but some are still trying.
Exactly. Those are the guys getting stuck after trying to roll over old crawfish instead of discounting it and moving it at break even or a loss before they die.
The middle and downstream positions of the crawfish distribution chain are generally the ones unwilling to eat any kind of loss. And it usually comes at the expense of producers who get their prices dropped unnecessarily to levels where it becomes unprofitable to continue to operate with low volumes like we currently see.
Posted on 1/31/24 at 2:40 pm to Puffoluffagus
quote:
It's been a couple of years since I've had crawfish. I mean I like crawfish and it's a fun social event but damn I'll just eat a filet mignon instead
THIS
Posted on 1/31/24 at 2:43 pm to tgrbaitn08
quote:
Does 20-30 crawfish per lb of tail sound about right?
Pretty sure the LSU AgCenter says that average medium size per pound is about 23 crawfish.
Small sized "peelers" yield more tailmeat weight due to less head/shell/claws in the same sized portion of medium or large crawfish. You can often buy them at a lower price in normal seasons as well.
Posted on 1/31/24 at 2:43 pm to Puffoluffagus
quote:
I'll just eat a filet mignon instead.
my wife and 16 year old daughter love little filet mignon's
Yall should dine together inside while the men are out back boiling crawfish and shotgunning beers
Posted on 1/31/24 at 2:47 pm to Classy Doge
quote:
Depends on the size of the crawfish being peeled. SWLA92 is not far off of the average. I believe that CrawDude posted an average including the difference between small "peeler" crawfish and bigger market size ones a few days back. In my experience, I was able to get about 15%-18% more tailmeat by only peeling small crawfish last season.
Correct - size and maturity determine tail meat yield. On average, 15% meat yields, thus 6.6 lbs to produce a pound of meat if averaged out over an entire season. But early in the season when crawfish are smaller and immature (thin shells, small claws) meat yield can be a high as 20-22%. But late in the season when crawfish are larger and mature (hard shells, large claws) meat yield can be as low as 10-12%.
Possible meat yield might be a little higher at processing plants nowadays because more crawfish are being graded, with larger crawfish going to the live/boiling market, with the smallest crawfish (“peelers”) being cooked and peeled.
This post was edited on 1/31/24 at 5:09 pm
Posted on 1/31/24 at 2:48 pm to Classy Doge
There’s no doubt small crawfish give you more bang for your buck if you’re peeling
Posted on 1/31/24 at 2:52 pm to SWLA92
quote:
Yep I’m with ya. If they would have dropped it to $7lb they probably could have just left it there. I’m honestly surprised they went back up, someone swallowed some pride and did the right thing.
Pretty sure they really didn't want to "do the right thing" but got blasted from both ends and took the easy way out. The drop only served to cut field prices and its not gonna magically create volume. If anything it creates increased demand for a supply that's not really out there.
It's kind of funny how these threads were a firebed of negativity when prices first spiked to $8.00, but then it turned into silence when they dropped the price 25% for no reason.
Posted on 1/31/24 at 2:53 pm to tgrbaitn08
quote:Such a man you are!
my wife and 16 year old daughter love little filet mignon's
Yall should dine together inside while the men are out back boiling crawfish and shotgunning beers
Posted on 1/31/24 at 2:56 pm to Topwater Trout
quote:
the chinese ones are rubbery
As are whole boiled crawfish that are re-dipped into a boil before selling. The texture and fat does not eat or taste the same IMO.
Posted on 1/31/24 at 3:09 pm to CrawDude
quote:
Correct - size and maturity determine tail meat yield. On average, 15% meat yields, thus 6.6 lbs to produce a pound of meat if averaged out over an entire season. But early in the season when crawfish are smaller and immature (thin shells, small claws) meat yield can be a high as 20-22%. But late in the season when crawfish are larger and mature (hard shells, large claws) meat yield can be as low as 10-12%.
Thanks for putting the numbers and facts here in front of us.
I modified my boat grader a couple seasons ago to sack peelers but up to 5/8ths and let anything 9/16ths or smaller drop to the chute overboard. It gave me a better quality peeler that some friends and customers prefer due to price and makes them not a complete pain in the arse to peel for meat.
Posted on 1/31/24 at 3:23 pm to Classy Doge
I saw a restaurant just put a FB post out saying “ Market price went up $2lb more due to that we will have to increase our price”. The price didn’t go up $2lb more you idiots, it went back where it was this weekend. It shouldn’t have went down $2lb anyway. Some of the restaurants are just trying to put them blame on others
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