Luckily, Gibson said the 2026 season is starting to see some nice quantities of big crawfish coming in. Peak crawfish season is March to May.<\/p>\n
The late January winter storm hit Louisiana affected crawfish at a vulnerable time, as they do not move or feed in the cold but still continue to grow. Once the snow melted and temperatures warmed, the mudbugs were fully grown and shedding their shells, resulting in soft crawfish that are no good for consumption.<\/p>\n
But now that the weather is warming up, it is prime-time to harvest the livestock.<\/p>\n
\u201cRight around Mardi Gras until Easter weekend is when crawfish season really ramps up,\u201d said Gibson.<\/p>\n
The only way to eat crawfish is to get your hands dirty. Bob Booth Special to the Star-Telegram <\/p>\n
About 90 percent of crawfish harvests are from a 300-mile radius in south-central Louisiana, according to Gibson.<\/p>\n
\u201cThe industry is getting the same type of product every,\u201d he said. \u201cSo, if we have a good crop week, everybody is gonna have good crawfish.\u201d<\/p>\n
How each restaurant prepares the crustacean is \u201cto each their own.\u201d<\/p>\n
Some cook the crawfish, then season. Others boil in a bag and melt some butter on top. How Gibson likes to cook his crawdads is by taking the time to season the inside of the shell, because that\u2019s where the meat is.<\/p>\n
Where to get ready-to-eat crawfish in Fort Worth<\/p>\n
Cocodries Bayou Kitchen<\/a><\/b><\/p>\n Boo Rays of New Orleans<\/a><\/b><\/p>\n Tricky Fish<\/a><\/b><\/p>\n J&J\u2019s Oyster Bar<\/a><\/b><\/p>\n Bayou Cat Seafood Restaurant<\/a><\/b><\/p>\n Razzoo\u2019s Cajun Cafe<\/a><\/b><\/p>\n Where to buy live crawfish to cook at home<\/p>\n H-E-B sells live and boiled crawfish<\/a> on Fridays, Saturdays and Sundays. While it may be a convenient option, Gibson says, it may not be the freshest.<\/p>\n \u201cWith crawfish, they\u2019re just like any other big retailer, they\u2019re buying a lot of it, they\u2019re putting it on a truck, and they\u2019re sending it wherever, and if they got too much of it, they\u2019re just going to sell it dirt cheap.\u201d<\/p>\n Since the product is live, Gibson believes that supporting local is better as small businesses have the time and labor to properly wash the crop and pick out the dead bugs.<\/p>\n \ud83d\udd25 In case you missed it… <\/p>\n This story was originally published February 20, 2026 at 2:22 PM.<\/p>\n Related Stories from Fort Worth Star-Telegram<\/p>\n\n
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