We carry live river crawdads(crayfish) all year long.
They come from the Sacramento River, the
Mokelumne River, Steamboat Slough and as far north as Colusa.
Just got in 140 pounds and have always at least that much
in my 300 gallon tank that you can view from outside the shop any time day or night.
They like to move during the dark,
check them out.
Due to high demand than usual in the summer please call first to reserve crawdad/crayfish
if you plan to buy more than 20 lbs and let us know:
1. Your name
2. Your pick up time
3. Your contact phone number
4. The quantity
Our contact phone numbers are 916-777-6666, 916-777-6806 or 408-893-5707.
Cooking crawdads/crayfish:
1. It's recommended to cook crawdads/crayfish with red potatos, sausages, and corn
on the cob in spicy boil until done.
2. Cooking
a. Prepare:
- Clean crawdads/crayfish with salt water to let them purge before cooking. Crawdads/crayfish
react by throwing up most their dirty parts from inside.
- Crab boil (Cajun). One bag is enough for 30 lb. of crawdads/crayfish. One or two cloves of garlic
cut in half and a couple of slices of lemon.
b. Cooking.
- Boil water with seasoning, garlic, lemon. Be sure the water is enough to cover crawdads/crayfish.
Bring water to boil and then pour crawdads into the boiled water. Wait until water is re-boiled then turn the heat off. Let
it stands for 30 minutes then remove the crawdads. Crawdads/crayfish are now ready to eat.
