FAQ & Receiving Guide
Everything you need to order with confidence.
The questions serious buyers ask before the first order — and how to receive live crawfish like a pro.
Our Kitchen tier starts around 200 lbs/week. We'll match a program to your real volume — tell us your numbers and we'll confirm minimums for your city and cadence.
Yes — that's the whole point. We own the refrigerated fleet and control every degree from pond to door. Orders are backed by our Live-Arrival Guarantee: live and in good condition, or you get a credit or replacement.
We don't broker freight. We harvest at the farm, load onto trucks we own, and drive the corridor — Louisiana to New York in 24 hours, servicing every major city along the way. No warehouse layovers, no handoffs.
Crawfish is live and seasonal, so there's no fixed per-pound sticker. Pricing is delivered and scales with your volume and the season. Submit an inquiry and we'll quote you with a real window.
That's the norm. Most accounts run a recurring weekly cadence we schedule around your kitchen or warehouse. Lock a window and we keep it.
Receiving Guide
How to receive live crawfish.
Four steps from the truck to the table. Confirm exact holding temperatures and cook timing against your real product.
1
Inspect on arrival
Open and check immediately. Live, cool, and active is what you want. Flag anything off right away — that's what the guarantee is for.
2
Keep cool & damp
Store cool and humid, not submerged and not sealed airtight. They need to breathe. A damp cloth over the sack keeps them calm.
3
Hold, don't stockpile
Live product is happiest moving fast. Hold for short windows, not long storage — order to your real demand.
4
Boil & serve
Purge, season, and boil to your house recipe. Confirm exact cook timing against your own product on first run.