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Started By
Message
Made Etouffee, bad crawfish ruined it
Posted on 2/17/11 at 9:58 pm
Posted on 2/17/11 at 9:58 pm
Paid $12 for a pound of Large crawfish (frozen). Good size. Went to make my etouffee and as soon as i they heated up there was a fishy odor.
It said Louisiana, no china peeled or anything. Got them from that seafood place up on Jones Creek not far from Coursey.
This happen much to anyone else? I usually buy from Winn-Dixie and it has never been nearly this bad.
I could've just bought Chinese crawfish, it would've tasted the same, and I saved me alot of money. It took alot of effort to get that taste to bearable eating levels (aka alot of extra stuff I normally don't use in my recipe)
It said Louisiana, no china peeled or anything. Got them from that seafood place up on Jones Creek not far from Coursey.
This happen much to anyone else? I usually buy from Winn-Dixie and it has never been nearly this bad.
I could've just bought Chinese crawfish, it would've tasted the same, and I saved me alot of money. It took alot of effort to get that taste to bearable eating levels (aka alot of extra stuff I normally don't use in my recipe)
This post was edited on 2/17/11 at 10:00 pm
4
Posted on 2/17/11 at 9:59 pm to tetu
go say something to them tommorrow
Posted on 2/17/11 at 9:59 pm to tetu
:PLANTATIONCOOKBOOKRECIPE:
Posted on 2/17/11 at 10:00 pm to Walt OReilly
quote:
go say something to them tommorrow
I would but I live near campus. Very far away and not worth my time. Maybe I'll call them up. I'd like to think that they wouldn't sell a bad product if they new about it, them being a seafood company
Posted on 2/17/11 at 10:22 pm to tetu
did you wash them before use or did you use the fat as well? provided the fat was included in your frozen package. i once had a chef tell me that frozen crawfish fat goes rancid after about six months and he always made us wash all frozen crawfish for this reason. some links from google seem to back up his belief.
Posted on 2/18/11 at 7:31 am to ssand
What the previous poster said...
Was this that Jimbo's place on Jones Creek?
Was this that Jimbo's place on Jones Creek?
Posted on 2/18/11 at 7:45 am to ssand
quote:Heard this before.
frozen crawfish fat goes rancid after about six months
Posted on 2/18/11 at 8:30 am to ssand
quote:
i once had a chef tell me that frozen crawfish fat goes rancid after about six months
that's disheartening to hear...do they have dates on the 1lb packages of frozen?
Posted on 2/18/11 at 8:33 am to tetu
quote:
fishy odor.
a buddy of mine said to use a can of cream of shrimp and a spoonful of remoulade sauce in an etouffee and it would take care of the fishy smell.
Posted on 2/18/11 at 8:42 am to ssand
quote:
did you wash them before use or did you use the fat as well? provided the fat was included in your frozen package. i once had a chef tell me that frozen crawfish fat goes rancid after about six months and he always made us wash all frozen crawfish for this reason. some links from google seem to back up his belief.
This
Get a few lbs of fresh boiled bugs and get some fat off them for flavor.
Posted on 2/18/11 at 8:46 am to Kajungee
quote:
Get a few lbs of fresh boiled bugs and get some fat off them for flavor.
You have to have the fat or it won 't work.
Posted on 2/18/11 at 9:36 am to Martini
quote:
Get a few lbs of fresh boiled bugs and get some fat off them for flavor.
You have to have the fat or it won 't work.
Yep. It's an essential component of the dish.
It's why I will almost never order it in a restaurant and NEVER EVER outside of crawfish season. You simply can't make a decent version with frozen tails.
Posted on 2/18/11 at 9:58 am to Y.A. Tittle
I ate it at Piccadilly growing up. Back then they only had it during crawfish season and used fresh crawfish and it was the best I've ever eaten even to this day. I wouldn't touch it there now. Only one I eat at a restaurant is Don's Seafood on Airline. It's a close resemblance and again only during season.
Posted on 2/18/11 at 10:05 am to Martini
quote:
ate it at Piccadilly growing up. Back then they only had it during crawfish season and used fresh crawfish and it was the best I've ever eaten even to this day.
It's amazing how that was pretty much considered the gold standard of restaurant etouffees for so many years.
Posted on 2/18/11 at 10:14 am to Y.A. Tittle
quote:
It's amazing how that was pretty much considered the gold standard of restaurant etouffees for so many years.
and I have the recipe!
Can't tell how I got it!
But the secret is to use fresh crawfish that has never been frozen and cooked at a crawfish boil.
Posted on 2/18/11 at 10:19 am to Martini
quote:
Don's Seafood
Thats the recipe I use..
agree hard to find a good ettouffe. I never order it in resturants..
But when its done right... one of my favorite dishes.
Posted on 2/18/11 at 1:22 pm to Kajungee
Here is a great tip I will give you all out there:
If a package of crawfish smells fishy when you open it, dump everything into a bowl of milk or whipping cream and let the crawfish soak for an hour or longer in the frig. I usually use milk, but I had some whipping cream and tried it and I thought it worked a lot better. Pour the milk or cream out and use the crawfish. Fishy smell and taste gone.
If a package of crawfish smells fishy when you open it, dump everything into a bowl of milk or whipping cream and let the crawfish soak for an hour or longer in the frig. I usually use milk, but I had some whipping cream and tried it and I thought it worked a lot better. Pour the milk or cream out and use the crawfish. Fishy smell and taste gone.
Posted on 2/18/11 at 1:28 pm to tracytiger
I soak crappie in milk before I fry it up, so I can see how it would work on crawfish.
Posted on 2/18/11 at 3:23 pm to tracytiger
quote:
If a package of crawfish smells fishy when you open it, dump everything into a bowl of milk or whipping cream and let the crawfish soak for an hour or longer in the frig. I usually use milk, but I had some whipping cream and tried it and I thought it worked a lot better. Pour the milk or cream out and use the crawfish. Fishy smell and taste gone.
That would still render it useless for etouffee.
Posted on 2/18/11 at 3:32 pm to Y.A. Tittle
I usually wash the fat off my crawfish, but reserve the water/fat mix. I then add an onion (quartered, a cut up carrot and some left over celery stalks. Pour in some dry white wine and reduce it by @1/2 or more. This becomes a nice stock to use after you make the roux. I find that the crawfish fat needs to be cooked a lot longer than the actual crawfish. You don't cook the meat long enough to transform the fishy flavor, so I do it in the stock. Works great.
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