BATON ROUGE, La. (WDSU) — The crawfish industry in Louisiana is taking a big hit because restaurants are closed and large outdoor boils have essentially disappeared due to the threat of COVID-19.
Crawfish season would be booming and so would other seafood businesses.
But the new coronavirus has brought the industry to a halt. Gov. John Bel Edwards has put restrictions on restaurants while closing bars and clubs to prevent the spread of COVID-19.
Louisiana state and local officials have also put limits on large gatherings, that includes crawfish boils, which are popular among families and friends and the highlight of festivals and events in the state.
Restaurants and bars also bank with the promise of crawfish.
The Louisiana State University Agricultural Center said crawfish farmers around the state are seeing a big drop in sales. While crowded boils have disappeared for now, families can still enjoy crawfish by boiling them at home and enjoying them in their kitchens.
Evelyn Watts, LSU AgCenter food scientist, said home preparation will result in crawfish with a shelf life of about three months. The peeled crawfish can be placed in resealable plastic bags and then into the freezer.