Aim for late January to June , with peak availability between Mardi Gras and May . Early-season crawfish often have more tender shells, making them easier to peel.

Look for "Cajun-certified" labels or those harvested from Louisiana for the most authentic quality. 2. Inspect for Freshness

Fresh crawfish should have a clean, briny, or slightly sweet scent . Reject any that smell sour, fishy, or like ammonia.