Make sure to ice and cover the crawfish while transporting from the store to home. It's important to keep the crawfish moist and cool. Best practice is to transport and store in a large cooler.
Do not put crawfish in the back of a hot truck or the trunk of a car without being covered or iced as the sudden temperature change is harmful to the crawfish.
Keep crawfish iced and covered until ready to cook. If crawfish are going to be kept overnight put them in a cooler and cover crawfish (in the bag) with a wet cloth or newspaper and put some ice on top. Keep the cooler lid open and let any water drain out of the cooler. Keep out of the direct sun.
It's best to buy the crawfish the day you plan to cook them.
When cleaning the crawfish keep a constant flow of water running. Do not leave the crawfish sitting in water in the hot sun for a long time as this will cause them to die. Rinse crawfish and drain water. Repeat until water remains clear.
Purging the crawfish in salt water will start to kill them. Purging in salt is not recommended. Handle the crawfish with care. Do not drop or throw the crawfish bags as this can crush them.
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