The total economic impact on the Louisiana economy exceeds $300 million annually, and more than 7,000 people depend directly or indirectly on the crawfish industry.
The combined annual yield ranges from 120 million to 150 million pounds. More than 800 commercial fishermen harvest crawfish from natural wetlands, primarily the Atchafalaya Basin. However, to ensure your crawfish farm is profitable, you must build a good-quality crawfish pond and ensure the pond is flooded in September. Crawfish aren't difficult to maintain, and a single female can produce about 900 hatchlings at once. More than 1,600 farmers produce crawfish in some 111,000 acres of ponds. Crawfish farming is a profitable business in Louisiana and many regions globally. Louisiana leads the nation, producing more than 90% of the domestic crop. Generally, soils that can be rolled into a ball. A clay soil is necessary to hold water and to maintain the integrity of crawfish burrows. Clay loams, sandy clay loam, and silty clay loams are satisfactory soil types. In the 1960’s, crawfish farming made its debut with the cultivation of crawfish in man-made ponds, using controlled water levels, forage management and water recalculation techniques to produce a highly marketable product.ĭuring the next 35 years, crawfish farming developed into the largest freshwater crustacean aquacultutre industry in the United States. Crawfish ponds should be located in flat, open areas, and the soils should have sufficient amounts of clay. Technological advances have explained the growth of the Louisiana crawfish industry to include farming as well as fishing in the wild. Rice farmers like Mike Frug of Cajun Crawfish in Louisiana figured out that the two year growing cycle of crawfish synced perfectly with the two year cycle. Census report listed Louisiana’s crawfish production at 88,000 pounds, with a value of $3,600. That year, a harvest of 23,400 pounds was recorded, with a value of $2,140.
The first record of a commercial crawfish harvest in the United States was in 1880. At that time, crawfish were harvested from natural waters through- out the southern region of the state. Centuries later, crawfish season in Louisiana is still exciting, with crawfish boils and backyard parties a time-honored tradition.Ĭommercial sales of crawfish in Louisiana began in the late 1800s.
Abundant in the swamps and marshes across south Louisiana, crawfish were a favorite food of early residents. Dating back to the native Americans and the early European settlers, the crawfish has been and inherent part of Louisiana culture.
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