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As in other parts of the world where crawfish (or crayfish) have been enjoyed for centuries, crawfish consumption is generally associated with social occasions.
This process is effective at reducing the volume of material in the hindgut – that portion of the gastrointestinal tract exposed upon removing the exoskeleton from the abdomen (Figure 1).
Yet, the practice of commercial depuration is not widely used in the high volume crawfish industry in Louisiana because of time and cost.
Others will first empty the sack of live crawfish into a tub of water for a more thorough wash.
Many households will routinely add one to two pounds of salt in the wash water with the intent of “purging” the digestive tract before cooking.