Kate Carpenter |
4/10/2006 8:54:13 PM
Live crawfish are picked through and then sent for boiling.
Boiled crawfish are dropped onto the line for peeling.
A worker peels boiled crawfish for packaging.
Crawfish are boiled in large vats.
Crawfish are then peeled and sent down the line.
Peeled crawfish are washed before being packed.
The crawfish meat is weighed out for accuracy before packing.
Peeled crawfish meat is packaged in a specially made machine.
Some of the crawfish are left unpeeled and packaged to sell whole.
The final packaged product is frozen and shipped for sale.
The LSU AgCenter and the LSU College of Agriculture