Crawfish or crayfish, the words can be used interchangeably, is one of those rare products in the culinary world that is highly revered by both gourmands and just plain folks. The "crawfish boil" is not exclusive to Cajuns in the Louisiana Bayou. Crawfish festivals now range from Scandinavia and Vienna to France and New Zealand, attesting to the massive popularity of this delicious little "mud-bug."
More than 250 species exist in America, but the Red Swamp from Louisiana is the most well know variety.
Unfortunately, the Louisiana season is now closed, and won't re-open until January 2008. For those who dote on crawfish, these are the times that try their souls. They are fraught with crawfish longing and wistful memories of fiery etouffee.
Take heart, crawfish lovers. FARM 2 MARKET to the rescue!
We presently offer two species of LIVE crawfish and frozen soft-shell crawfish that have been featured on the TV Food Network and NBC's “Today Show.” All three products are shipping daily.
Red Pacific Crawfish 
Virtually unknown, even to food professionals, a “cousin” of the red swamp crawfish is harvested now from the rice fields of Northern California. Unless you were a scientist, you could never tell the difference between the California and Louisiana species. Sized at 15-20 critters to the pound, these crawfish are purged in well water to ensure that clean, sweet flavor that is the hallmark of high-quality "crawdads." They can be shipped live to any location in America, offered daily in lots of 10, 20, or 30 pounds. If you need more than 30 lbs, email prawnking@att.net us directly with your needs and we will be glad to quote.
Signal Crawfish
The green “Signal” crawfish is the rarest species of crawfish in North America. They cook up red like their cousins, but are much larger than the red swamp variety, averaging between 8 and 10 crawfish per pound. Like many crustaceans, “Signal” crawfish are either left or right claw dominant. In this species, there is a tiny white dot between the claws on the dominant side. In repose, these critters go into a kind of trance, and as their claws open and close reflexively, this tiny white dot appears and disappears and then reappears.
We get these crawfish from Native Americans of the Quinault Nation, and their ancient wisdom believes that when they see these dots in the water, the crawfish are "Signaling" them. Hence the name.
Famous abroad, especially in Sweden,these massive crawfish are sure to delight and amaze, and can be shipped LIVE to any kitchen in America.
Frozen Soft-shell Crawfish
Like all crustaceans, crawfish shed their shells in order to grow. After they molt, their shells are soft and tissue thin. Our Soft-shell Crawfish used to be discarded as inferior. But Cajuns working on harvest crews knew these lovelies were a delicious treat. Gourmet food hobbyists can now enjoy these wonderful creatures as well. Because they are so tender and sensitive, for protection they are shipped frozen in a tray of two dozen. Fried or sautéed with a tempura-like batter, the entire crunchy critter can be relished like a soft-shell crab.
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