Spinoff thread....Why use salt in a crawfish boil?

People that use salt aren't using seasoning tubs that have a lot of salt already... for the most part

Most of the salt being bought is for people who believe in purging

I only add salt after the first batch.

Because there are other variables that premixed bags do not account for; the size of your pot and amount of water you use. Larger pots and more water may benefit from added salt, cayenne, etc. Sure, you could just add a little more seasoning from another bag of premix, but mortons salt and cayenne can get the job done for half the price. And added salt or cayenne may be beneficial for other applications other than your average backyard boil, but that's classified

I add additional salt and other seasonings because I don't think the default seasoning mix is spicy enough.

Like most hear eaten boiled crawfish my entire life and the large majority tasted just fine to me. The times where it wasn't good ranked from most often to least:

1. Overcooked
2. Too spicy/hot to the point it was almost inedible
3. Too salty
4. Not enough seasoning/no flavor
5. Weird sweet flavor - due to adding sugar or something else to the pot that overpowered everything else.

Those are the top 5 for sure. I'm not sure I've ever had undercooked crawfish (not sure how this is even possible during a boil), and only a handful of time have I had crawfish that needed more salt. To the point, salt is essential, but it can be overdone.