Where To Buy: Raw Crawfish

: A favorite for those looking for "Select" grade (larger) crawfish, typically sourced from the Atchafalaya Basin. 2. Local Market Strategies

: The best time to buy is late February through May . While season can run from November to July, early-season crawfish are often small and have hard shells. where to buy raw crawfish

: Large regional chains like Publix or Kroger often carry live crawfish in their seafood departments, but you may need to call 24–48 hours in advance to reserve a sack. : A favorite for those looking for "Select"

: Never cook a crawfish that is already dead. When you wash them, any crawfish with a straight tail (not curled) after boiling was likely dead before it hit the water and should be discarded. While season can run from November to July,

: If you are in a major city, look for seafood wholesalers that typically supply restaurants; many have a "retail window" open to the public on Saturday mornings. 3. Timing and Quality Tips