Myths persist about saltwater purges, tail curl for cooking crawfish

CROWLEY, La. – With crawfish season underway, south Louisiana residents look forward to dining on a regional delicacy, either in a backyard setting or a restaurant.
Recipes and routines for preparing crawfish for the pot are followed closely after being passed down from generations.
“This has allowed some myths or misconceptions to creep into the practice of entertaining with crawfish,” said Ray McClain, LSU AgCenter crawfish researcher at the Rice Research Station near Crowley…