Wow....what a necrobump. It’s a good idea to “like” Boyd’s on Facebook.....then you know when they have deals like Cooked crawfish for under three bucks a pound.
that's what I always used to do...so I have to try something different this Saturday... Fully purged, getting delivered on Saturday morning...I have to keep them alive in a cooler until Sunday morning. I have the ideas, do any of yall have any experience with it?
Already purged and clean when I pick them up. Allegedly a cooler with the drain open, some ice, and the lid not totally closed, and put in the shade, will keep them live for 24+ plus hours, but I've just never done it myself.
Throw the sack in cooler with ice, leave drain plug out so they won't drown. You could put sack in trash bag and put in refrigerator if it will fit. Worked for me.
Yeah that’s about the only way, I’ve done 12-16 hrs but never over night. How many pounds are you doing?
I would not recommend this for very long. They need oxygen to live, and their gills need to stay moist. That’s why fish and crustaceans can “drown.” Once they use up the dissolved oxygen in the water, they die. Crustaceans have a leg up though in that their carapace keeps their gills moist, so they can live a while out of oxygenated water.....as long as you keep them cold and above the standing water.
Just 33# of large. 4 person Mother's Day deal. If you were going to keep them in a cooler overnight....in the bag or out? Smaller cooler or bigger cooler? Ice on top or ice on bottom? I know who to ask and all, but I'm just wondering what all yall have to say.
it’s a pain, but try to sort them before cooking. You’re likely to lose a few, and the dead ones can really wreck the flavor of your seasoning water. If you’ll have any kids there, it’s a great, fun job for them.
And put a brick or something under the cooler on the side opposite the drain.....you want as much melt water as possible to drain. Same thing with oysters.
