The Crawfish Bite

Let me begin by saying I love me some crawfish. I once stayed with a family in Louisiana while practicing for the Bassmaster Classic. While I was there, I was treated to some of the best homemade crawfish etouffee ever. Ever since, I look for it on the menus at certain restaurants. On other occasions, I’ve had the pleasure of attending some massive crawfish boils hosted by the owners of Tony Chachere’s. They literally filled up a small wooden canoe (called a pirogue) with the finest boiled crawfish. One of my former baseball teammates and his family joined me since Steph and Gaige couldn’t make the trip. His wife is a Cajun girl who must have felt sorry for me, watching me struggle to peel them, and offered to help. I reluctantly agreed, and in what seemed like less than a minute, I had a pile of freshly peeled crawfish tails on my plate ready to eat. She was like a magician. 

Since my first taste of crawfish, I understood the affinity bass have for them. Many anglers, in their quest to target bass, realize the importance crawfish play in the diets of nearly all species of black bass. Even stripers will feed on them from time to time. I imagine catfish and panfish enjoy them as well, when the opportunity presents itself.