To Cook the Zatarain's crab boil in a bag simply bring a pot of water to a boil and place the Zatarain's crab boil in a bag into the boiling water and allow it to boil.
The bag that the Zatarain's crab boil in a bag comes in is meant to be boiled so you cook it with the bag.
You can cook dead crawfish especially if they have been frozen but if the dead crawfish died without refrigeration then they may cause some food poisoning or sickness if they happen to contain bacteria.
If a cooked crawfish has a straight tail, that means it was dead before it hit the boil, and it will taste rotten.
(Most cooks do try to weed out dead crawfish beforehand.)
The only difference between a crawfish and a crawdad is in the name as both a crawfish and crawdad are the same animal.
Crawfish, crayfish, and crawdads are the same exact animal.
Which term you use for them can depend much on where you live.
For example Louisianans most often say crawfish, whereas Northerners are more likely to say crayfish.
People from the West Coast or Arkansas, Oklahoma, and Kansas often use the term crawdad.
The part of the crawfish you do not eat is the tail but you can eat the meat inside of the tail as most of the crawfish meat is inside the tail of the crawfish.
You can't eat the Tails of crawfish as they can be a choking hazard and also if the crawfish tail is straight it means the crawfish was dead before it hit the boil.
The tiny morsel of edible meat that a crawfish produces is located in its tail.
When you're attending a crawfish boil or eating a pile of mudbugs at a restaurant, many people just pinch off the tail, squeeze out the meat, and eat it, leaving the crawfish head behind.
Crawfish has a very similar taste to lobster.
Crawfish are pretty tasty and delicious and taste similar to a combination of lobster, crab and shrimp, with less salinity and more sweetness.
When soaking crawfish you soak the crawfish for 20 to 30 minutes.
Place the crawfish in the strained basket and lower into the boiling/cook pot.
As soon as it reaches a boil (about 5-10 min) start a timer for 3 min.
Remove the strainer basket from the boiling pot and lower it into the soaking pot (water temp should be around 160 degrees).
Soak the crawfish for 20 min.
To get the poop out of crawfish there is a shallow 'vein' right under the outer curved part of the tail.
it's covered by a piece of meat that is easily removed.
The state that eats the most Crawfish is Louisiana.
A Louisiana Boil is also called a Crawfish Boil.
Louisiana is a hub for seafood, fresh or saltwater.
However their main claim to boiling fame is the Crawfish Boil.
These little crustaceans keep hungry boil-goers busy, busy peeling, shucking and slurping.
It is the crawfish that make this style of boil very unique and extremely regional to Louisiana.
The only difference between Frogmore Stew and Low Country Boil is in the name.
Frogmore Stew and Low Country Boil are one in the same except for the name.
Frogmore is a little area in SC between Savannah and Charleston.
Typically it will consist of potatoes, Sausage, corn, onions and shrimp boiled in a crab boil season.
The reason they call it Frogmore Stew is because it is named after a Lowcountry community on St. Helena Island.
Another name for seafood boil is Low Country Boil.
A seafood boil is also known by many other names which include Frogmore Stew, Beaufort Stew, Lowcountry boil, Louisiana Crawfish boil or a tidewater boil.
Traditionally, you'll find them in places like Louisiana, South Carolina and New England, as well as some other coastal States that focus on their regional seafood and side dishes.
For a seafood boil you need at least 1/2 lb to 3/4 lb of seafood per person for the seafood boil.
Seafood is any form of sea life regarded as food by humans.
It prominently includes fish, shellfish, and roe.
Shellfish include various species of molluscs, crustaceans, and echinoderms.
Seafood includes fish (like tuna or cod) and shellfish (like lobster or clams).
Even though they both fall into the category of "seafood," fish and shellfish are biologically different.
Crustaceans, like shrimp, crab, or lobster. mollusks, like clams, mussels, oysters, scallops, octopus, or squid.
The most unhealthy type of fish to eat include King Mackerel, Shark, Swordfish and Tilefish.
All fish advisories due to increased mercury levels should be taken seriously.
This is especially important for vulnerable populations such as young children, pregnant or breastfeeding women, and older adults.
The healthiest fish to eat is Wild Caught Alaskan Salmon.
Other healthiest fish to eat include.
Sardines, Pacific (wild-caught)
Rainbow Trout (and some types of Lake)
Herring.
Bluefin Tuna.
Orange Roughy.
Salmon (Atlantic, farmed in pens)
Mahi-Mahi (Costa Rica, Guatemala & Peru)
The most unhealthy fish to eat is the Bluefin Tuna.
The Bluefin Tuna is healthy in moderation but it is high in mercury which makes it unhealthy when eaten in excess.
This, coupled with their exorbitant value in the sushi market, has led to severely depleted populations.
Bigeye and yellowfin, also known as ahi, are common in sushi. Both types, along with bluefin, are high in mercury and should be eaten infrequently, if at all.
Other fish that are considered the most unhealthy to eat include the King Mackerel, Shark, Swordfish and Tilefish.
All fish advisories due to increased mercury levels should be taken seriously.
This is especially important for vulnerable populations such as young children, pregnant or breastfeeding women, and older adults.
Other fish that are not considered very health include.
Chilean Sea Bass (aka Patagonian Toothfish)
Grouper.
Monkfish.
Orange Roughy.
Salmon (farmed)