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The remaining crawfish from each wash treatment were sacked and immediately placed in humid refrigerated storage at 42-46 degrees Fahrenheit for assessment of mortality after 72 hours, a second objective of the study.Hindgut content was collected by dissecting the crawfish and flushing the intestine with distilled water over a pre-weighed aluminum pan (Figure 3). Gut contents and abdominal muscle were pooled by sex and maturity, and dry weight was recorded after drying overnight at 167 degrees Fahrenheit.

Immigrants who settled near the waterways and swamps of Louisiana found a ready supply, and soon crawfish became an object of commerce, dating back to at least the late 1800s.

This practice is based largely on hearsay or tradition, often passed down from generations.

Though seldom employed, commercial depuration, or purging, confines freshly harvested crawfish in water for one or two days without food prior to further sales.

Freshly harvested red swamp crawfish were subjected to four treatments that simulated different preparation methods for cooking: (1) no washing (controls), (2) crawfish washed in a saltwater bath, (3) crawfish washed in fresh water without the addition of salt, and (4) crawfish subjected to a commercial purging process for 24 hours.

On each of three occasions during the spring of 2013, about 30 pounds of crawfish harvested that day were placed in a tub containing 10 gallons of fresh water and allowed to soak for 10 minutes.

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As crawfish rub against each other in a crowded water bath, it loosens material from the exoskeleton.

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