LSU AgCenter offering crawfish peeling, packaging workshops

Richard Bogren  |  2/7/2019 9:58:11 PM

(02/07/19) BATON ROUGE, La. — The LSU AgCenter will host crawfish tail meat packaging workshops on Feb. 11 and Feb. 12 in southwest Louisiana.

The workshops are designed to benefit the crawfish peeling and packaging industry and will provide recommendations on good peeling and packaging practices.

The Feb. 11 workshop will be at 10 a.m. at the LSU AgCenter Cooperative Extension Service office at 157 Cherokee Dr. in Crowley. The Feb. 12 workshop is at 10 a.m. at the LSU AgCenter Cooperative Extension Service office at 114 Courthouse Dr. in Breaux Bridge.

The AgCenter and Louisiana Sea Grant are conducting a study to evaluate fat on tail and drip loss — the liquid that a muscle loses after freezing and thawing — in fresh and frozen crawfish tail meat under current processing practices. The findings from this research will be discussed at both workshops.

For more information about the workshops, contact Evelyn Watts at egwatts@agcenter.lsu.edu or Mark Shirley at mshirley@agcenter.lsu.edu.

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