By Patrick D. Bonin Branch, LA – Ever hear that old expression about needing to have “thick skin?” Crawfish in ponds across south Louisiana seem to take it to heart every summer about this time, as their shells start to harden while the heat cranks up....
By Patrick D. Bonin That’s a common question, but lots of variables play into providing a really good answer. Are you serving a group of hungry Cajuns familiar with peeling and eating mudbugs? Or is this is a gathering of first-timers experiencing the wonders of their...
By Patrick D. Bonin As we begin to transition into the full heat of summer here in south Louisiana, the weather in our region continues to be active and of interest. Storm systems moving across the central plains are projected to be potentially volatile again...
According to the Louisiana Seafood Promotion and Marketing Board, white shrimp have traditionally been considered the premium large shrimp in Louisiana. They are slightly more tender than other shrimp, and their shells are easier to peel. Brown shrimp provide the bulk...
That a tough one to answer. It depends on lots of variables, including Mother Nature, water quality, available food supply and temperature. We think a good answer is between 25 and 30. But remember, if they’re running small the count could be as high as 50, and if the...