Crawfish are hearty crustaceans that roam in muddy terrain like creeks, rivers, and swamps. Yet this preferred environment belies the delicate, sweet flavor that comes from their tail meat.

If you have yet to try crawfish, it's worth considering for your next seafood dinner. The crustaceans—in season between March and May—are delicious, easy to cook, and a Southern staple. But eating the ...

Researchers have provided more insight into what is thought to be the first Salmonella outbreak linked to frozen pre-cooked crayfish in dill brine. In late September 2019, the Public Health Agency of ...

This is shaping up to be a strange crawfish season in New Orleans, with the early harvest severely limited due to the drought last year. Prices are high and supply is scant, though things are starting ...

Ah, crawfish season. The stained and sticky fingers, greasy lips and butter-splatted shirts. If you’re like me, a crawfish boil — aside from the camaraderie and beer — holds little allure. I don’t ...

It's Crawfish Week at Chron! For five days, the food team will be dropping fun stories about Houston's favorite crustacean. Read all our crawfish coverage here. "Thank God for frozen crawfish," Mike ...

The International Trade Commission has renewed the anti-dumping tariff on frozen Chinese crawfish meat into 2017.The tariff was first imposed in 1997 after the Commerce Department found that Chinese ...

Welcome to Chron Crawfish Week, a days-long celebration of Houston's favorite crustacean. From Feb. 12 to 16, we're bringing you daily stories about crawfish, from where to get it in Houston to chef ...

Cub's Crawfish in Warrington is set to reopen Oct. 11 after closing for much of the crawfish-barren summer. And they're still trying to get people off the traditional crawfish eating slogan, "Pinch ...