Open AccessPROCEDURES AFFECTING THE PRODUCTION AND PROCESSING OF SOFT‐SHELLED CRAWFISH
Author(s) -
Culley D. D.,
Said M. Z.,
Culley P. T.
Publication year - 1985
Publication title -
journal of the world mariculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0735-0147
DOI - 10.1111/j.1749-7345.1985.tb00200.x
Subject(s) - biology , carapace , procambarus clarkii , moulting , fishery , population , rostrum , zoology , botany , crustacean , crayfish , larva , demography , sociology , genus
Production technology for soft‐shelled red swamp crawfish ( Procam barus clarkii ) was investigated. Immature trapped crawfish molted when placed under intense (100/m 2 ) short‐term culture at a rate of 3.8% of the population/day when provided a diet of floating trout pellets. Other diets (carrots, cracked corn and milo, and low protein duckweed) yielded daily molting rates of 2, 1.6 and 1.4%, respectively. Pre‐ and postmolt weights of crawfish were not different. Processing by (1) removal of rostrum and gastroliths; (2) removal of internal organs, plus (1); and (3) removal of carapace plus (1) and (2) yielded 92, 79 and 72% edible product. Crawfish collected by seining yielded a greater number of molts over a 10‐day period than trapped crawfish.