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Published July 25, 2012, 12:00 AM

PHOTO GALLERY: A tasty treat

Rusty crayfish bring a little Louisiana to your table, help the environment at the same time


When all the traps are emptied, the prep starts for cooking which includes rinsing, salting and rinsing again.

  • When all the traps are emptied, the prep starts for cooking which includes rinsing, salting and rinsing again.
  • Mason Golden pulls the skid up the embankment after the first two traps of the morning were pulled.
  • Like other crustaceans, crayfish turn bright red when boiled.
  • Emptied and ready to go out for another harvest, the entrepreneurs discovered that readily available minnow traps work well.
  • Joshua Alters pours out the boiled rusty crayfish for a typical Louisiana style crawfish boil.
  • Mason Golden, in waders, returns after retrieving two traps.
  • Joshua Alters wades out into an area stream to retrieve traps he set out the night before.
  • Larger than the native species, the rusty crayfish is also identified by a maroon spot on both sides of its shell.
  • The morning haul netted approximately 15 pounds of rusty crayfish.