Crawfish Farming PDF Download
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Author: Eileen McVey
Publisher:
ISBN:
Category : Crayfish culture
Languages : en
Pages : 18
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Book Description
Author: Eileen McVey
Publisher:
ISBN:
Category : Crayfish culture
Languages : en
Pages : 18
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Book Description
Author: Lee Decker
Publisher:
ISBN:
Category : Astacoidea
Languages : en
Pages : 20
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Book Description
Author: Lee Decker
Publisher:
ISBN:
Category : Astacoidea
Languages : en
Pages : 16
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Book Description
Author: James W. Avault
Publisher:
ISBN:
Category : Crayfish culture
Languages : en
Pages : 32
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Book Description
Author: D. R. Wilson
Publisher: Atlas Publications (NC)
ISBN: 9780963152619
Category : Cooking (Crawfish)
Languages : en
Pages : 50
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Book Description
This is a small but useful book - a bare bones 'how-to' manual on how to raise crayfish in a small country setting. It is a factual compilation of years of University and industry findings as well as individual research on aquaculture of the freshwater crayfish. Prepared in a number of tasty ways, freshwater crayfish are highly regarded as a delicacy both here and abroad. They are very similar to lobster and shrimp in taste and texture, and are an excellent source of high-quality low-fat protein. Targeting the small farmer or backyard hobbyist, this book outlines specific guidelines for pond construction and efficiency, food and environmental needs, and marketing, sale and processing of the best species of crayfish for culturing purposes.
Author: Eileen McVey
Publisher:
ISBN:
Category : Astacoidea
Languages : en
Pages : 24
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Book Description
Author: John Laudun
Publisher: Univ. Press of Mississippi
ISBN: 149680421X
Category : Social Science
Languages : en
Pages : 343
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Book Description
In any given year, the Louisiana crawfish harvest tops 50,000 tons. The Amazing Crawfish Boat chronicles the development of an amphibious boat that transformed the Louisiana prairies into alternating fields of aquaculture and agriculture. In seeking to understand how such a machine came into being, John Laudun describes the ideas and traditions that have long been a part of the Louisiana landscape and how they converged at a particular moment in time to create a new economic opportunity for both the rice farmers who used them and the fabricators who made them. Walking fields with farmers and working in shops with fabricators, Laudun gives readers a rich portrait of the Louisiana prairies and the people who live and work on them. The Amazing Crawfish Boat seeks to unearth the complex mix of folk cultures that underlie a variety of traditions that are now seen as native to an area populated not just by Cajuns but also by Germans and other groups. Over the years, this diverse mix of cultures has produced an astonishing set of artifacts that demonstrate not only their ability to adapt, but their ability to innovate, and the crawfish boat is a great example of such creativity produced by individuals deeply embedded in their culture and place. While the lives of artists and scientists have been examined for what they tell us about innovation, The Amazing Crawfish Boat seeks to address creativity as part of a larger cultural complex of ideas and behaviors. To ascertain this inventiveness, Laudun examines the historical and cultural trends that led to this creation, drawing from archives, oral histories, and ethnographic accounts. He investigates the shops and sheds where farmers and fabricators work, revealing the immense imagination and intelligence that lie behind the bolts, welds, and hydraulic lines that hold the boats together and, in so doing, hold a way of life together.
Author: Jerry G. Walls
Publisher: LSU Press
ISBN: 9780807134092
Category : Science
Languages : en
Pages : 260
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Book Description
Everyone in Louisiana knows something about crawfish -- especially how tasty they can be when boiled with just the right combination of spices. Yet these small crustaceans -- known as "crayfishes" by scientists and "mudbugs" by many fishermen -- offer more than a delicious meal. In Crawfishes of Louisiana, Jerry G. Walls identifies the state's thirty-nine types of crawfishes, explains their biology, and explores their importance in Louisiana's history, culture, and economy. Walls briefly describes each species and subspecies of crawfish currently known to live in Louisiana, as well as their natural history and complicated breeding biology. Detailed illustrations depict pertinent taxonomic features, color photographs of living specimens aid in identification, and maps indicate species distribution throughout the state. Two identification keys further assist users in classifying any crawfish they encounter. Drawing on his experiences collecting crawfishes over the past fifty years, Walls explores changes in their populations and in the environmental health of their habitats. In the early part of the twentieth century, many Louisianans thought eating crawfish outside of Lent was an embarrassing admission of poverty. Now crawfish is a celebrated delicacy in restaurants and at festivals offering crawfish boils, crawfish races, crawfish cook-offs -- even the election of a crawfish queen and court. Crawfish provide recreational fishing opportunities in ditches and lakes across southern and central Louisiana, and commercial fishermen net roughly 70,000 tons of crawfish each year and process them in a fishery employing over 2,500 people. Walls offers insights into all of these areas along with cooking tips and recipes and, at the other extreme, instructions for keeping crawfish as pets. Crawfishes of Louisiana is an invaluable and enjoyable resource for all fans of this famous Louisiana crustacean.
Author: Maggie Heyn Richardson
Publisher: LSU Press
ISBN: 0807158364
Category : Business & Economics
Languages : en
Pages : 157
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Book Description
Food sets the tempo of life in the Bayou State, where people believed in eating locally and seasonally long before it was fashionable. In Hungry for Louisiana: An Omnivore's Journey award-winning journalist Maggie Heyn Richardson takes readers to local farms, meat markets, restaurants, festivals, culinary competitions, and roadside vendors to reveal the love, pride, and cultural importance of Louisiana's traditional and evolving cuisine. Focusing on eight of the state's most emblematic foods-crawfish, jambalaya, snoballs, Creole cream cheese, filé, blood boudin, tamales, and oysters-Richardson provides a fresh look at Louisiana's long culinary history. In addition to concluding each chapter with corresponding recipes, these vignettes not only celebrate local foodways but also acknowledge the complicated dynamic between maintaining local traditions and managing agricultural and social change. From exploring the perilous future of oyster farming along the threatened Gulf Coast to highlighting the rich history of the Spanish-Indian tamale in the quirky north Louisiana town of Zwolle, Richardson's charming and thoughtful narrative shows how deeply food informs the identity of Louisiana's residents.
Author: Robert R. Stickney
Publisher: John Wiley & Sons
ISBN: 9780471131540
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
Aquaculture in the United States is a significant agribusiness industry, but it is also a troubled one whose future is clouded by doubt. Many aquaculture practices, such as deliberately introducing exotic species, hatcheries programs, and pen culture in protected waters have come under intense attack from environmentalists. Economic pressures on the industry from the value of coastal land, the unavailability of suitable supplies of water, and the legal costs of regulations have restricted growth. This book looks at the past, present and future of a troubled industry.
