Crawfish Quality Question

From: George Souza (georges@oceanaresources.com)
Date: Fri Feb 02 2001 - 05:50:37 PST

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    I have come across an intermittent problem with cooked crawfish tails from China. Occasionally the meat is brown with a mushy texture.

    I have been told by one person this is a function of the vacuum packaging being breached but that does not seem plausible (if there was seal failure, the problem would be more concentrated).

    Another person suggested this was a function of seasonality. He claims that in Louisiana product harvested during the first and last two weeks of the season, the liver/fat of the crawfish is in a state which causes this condition.

    Is there anyone out there who can sort out the cause of dark crawfish tails with mushy texture?

    Thanks
    George Souza
    Southstream Seafoods

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