Posted 02.03.2025
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At Louisiana Crawfish Company, we’ve been around long enough to know that people have strong opinions about when crawfish season really hits its stride. But if you’ve been holding off on early season mudbugs, it might be time to reconsider. There’s a case to be made that the first crawfish of the year are some of the best you'll ever put on your plate.
Here’s why:
1. Easier to Peel
In the early season, crawfish are coming out of their molts more frequently. That means their shells are thinner and softer. For anyone who's ever sat at a table peeling pile after pile, this makes a difference. You don’t have to fight the shell to get to the meat. The peel practically slides off, making your boil a whole lot more enjoyable.
2. Sweeter Meat
Some seasoned crawfish eaters swear early season meat is just plain better. It’s sweeter, more tender, and has a delicate texture you don’t always find later in the season when shells are harder and the meat can get a little tougher. The science behind it? Crawfish in their molting stage are often retaining more moisture in the muscle. That translates to flavor on your plate.
3. Beat the Rush
Everyone wants crawfish when Mardi Gras rolls around, and by March, the demand goes through the roof. Early season means you can get ahead of the crowds and enjoy your boils before prices rise and availability tightens up. You’re also supporting the first wave of hardworking crawfish farmers getting traps in the water after a long off-season.
The early season typically starts rolling in late November or December in south Louisiana (depending on the weather), and ramps up after the first few cold snaps. When the rice fields flood and the water temperature holds steady, it’s game time.
