Buyer's Guide
Wholesale Crawfish Buyer's Guide
Straight answers for restaurants, grocers, and distributors buying crawfish wholesale — how pricing works, what quality standards actually mean, and which product fits your operation.
How Wholesale Crawfish Pricing Works
Why crawfish prices move week to week, the five factors behind a wholesale quote, and how to get an accurate number fast.
Read the guide →Field-Run vs. Washed & Graded Crawfish: What Wholesale Buyers Should Know
The real difference between field-run and washed-and-graded crawfish — and why it shows up in your labor, yield, and dead loss.
Read the guide →Live, Boiled, or Tail Meat: Choosing the Right Wholesale Crawfish
A quick decision guide to live crawfish, boiled crawfish, and tail meat — which fits your operation, and when.
Read the guide →When Is Crawfish Season? A Wholesale Buyer's Calendar
When Louisiana crawfish season runs, when to expect the best size and value, and how to plan your buying calendar.
Read the guide →How Much Crawfish Should You Order? A Wholesale Portioning Guide
Per-person and per-sack math for live crawfish, plus how tail meat portions compare, so you order the right volume.
Read the guide →How to Start Selling Live Crawfish at Your Business
Thinking about carrying crawfish? What you actually need to start — and why you probably don't need a live tank.
Read the guide →How to Store Live Crawfish: Receiving and Holding for Businesses
How to store live crawfish once they land — receiving, cooling, and holding them so they stay alive and your yield holds up.
Read the guide →What Certified Cajun and HACCP Mean for Wholesale Buyers
What the Certified Cajun mark and HACCP certification mean, and why they matter when you source crawfish wholesale.
Read the guide →Have a question we didn't cover?
Call our sales line and a real person from the plant will talk through pricing, products, and delivery for your operation.