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Where can I find fresh Crawfish for a traditional boil?

It's that time of the year! I'm trying to locate a fish supplier that can locate fresh, not frozen, Crawfish. I know they're in season down south and surely someone is bringing them into Toronto.

Im going to do a boil and would hate to have to use frozen over fresh.

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    1. I saw them at Starsky a couple of weeks ago.

      4 Replies
        1. re: warlock

          Yes, fresh. Does that seem odd to you? Fresh, as in they come out of the water,just like lobster, crab or clams and get shipped to Toronto. Doesn't sound too complicated to me.....

          1. re: franpelyk

            Fresh? If they're not kicking, cooked or frozen, I 'd pass, thanks.

            Only place I've ever seen live crawdads is a bait shop up north.

            1. re: franpelyk

              franpelyk....check the responses below and you will see why it seems odd....

              Check Crawfish topics over the years and you might see how rare it is

              http://chowhound.chow.com/topics/8498...

              http://chowhound.chow.com/topics/8964...

        2. I guess when I say fresh, I should have stipulated live. They're right in season in Louisiana and Mississippi. Surely, we can get them here??

          1. Dude, Fresh Crawfish, really ? Naw-leans.

            They are as rare (I mean really rare) as fresh Stone Crab or Honeybell Oranges in TO.

            8 Replies
            1. re: PoppiYYZ

              BTW, Off a boat is fresh, off a plane isn't.

              1. re: PoppiYYZ

                If you can keep them alive, they are fresh and a forty pound sack of the little buggers can stay alive for several days. Keeping them alive from Louisiana or even Texas is a different story, once dead they need to be discarded. This is the time of year when the season begins to wind down, and while the crawfish are bigger, the shells become very hard and are difficult to peel.

                1. re: PoppiYYZ

                  Always wondered why no one in Ontario has tried to aquaculture these guys. They're far from scarce in the wild.

                  1. re: Kagemusha

                    A crayfish boil would be a pretty cool cottage meal.

                    1. re: Kagemusha

                      There was an experimental commercial fishery in Georgian Bay along the east shore of the Bruce back in the 80s: the product was shipped to Scandinavia. After a couple of years it just petered out. Those Georgian Bay Crayfish are plentiful and absolutely huge. I understand that they are delicious but are now under severe restrictions because of two invasive species, the Obscure and Rusty Crawfish which pose problems to our 11 native species.

                      Commercial sales of Ontario Crayfish have not been allowed since 2005. Licencened anglers are still allowed to trap and keep up to 36 crayfish for personal use but they must be used in the immediate waters where they are caught and may not be transported.

                      1. re: DockPotato

                        Are all the species edible? There's little information in the angler guides as to whether we should be eating crayfish from x or y lake, but I wouldn't mind netting some at the cottage and trying them.

                        1. re: yakionigiri

                          I was told long ago by an MNR biologist that we have edible crayfish but I'm thinking it would depend more on the water they came from. Try contacting the MNR.

                          This guide may be useful

                          http://www.pinicola.ca/crayfishontari...

                2. Maybe, just maybe this could be of some help. I don't know if these folks ship to Ontario, but they FedEx air live crawfish all over the US. Know anyone in Buffalo? Customs, not so sure. They do ship frozen to steam for re-heating. Just a thought.

                  http://www.lacrawfish.com/Default.aspx