Some of you have been asking why there isn’t any crawfish on our menu. It’s a N’awlins favourite, traditionally we prepared as a boil, with corn, potatoes and Cajun spices. We’ve been having trouble finding quality crawfish to serve, so we decided to do a little digging to see what we could find out about the situation.
Our chef, Thess, called some of the local seafood suppliers to see if they could order some in for us. Our regular suppliers said that they weren’t able to, and explained that the majority of crawfish farms are in China. The tail meat from the crawfish is processed in China and then exported to us here. There’s a hitch though: they use a chemical in processing that hasn’t been approved for use in Canada.
Next we went to the source: crawfish farmers in Louisiana! One friendly farmer explained that hurricane Katrina had a devastating effect on crawfish farming in the area. Since Katrina, Louisiana has only been producing enough crawfish to meet local demand, and has not been doing much exporting. In addition to this, the BP oil spill also affected some of their fisheries and swamps. He offered to export live crawfish to us, but only in large volumes of 1000 lbs. or more. He also warned us that these live shipments often get stuck at customs, where they sit on the tarmac at the airport for hours or even days, where the live crawfish die or spoil, resulting in a 60% or higher loss.
So, the search continues! If you have any insider tips on where we could buy our crawfish, we would love to hear from you!