By Garther Cheung
I love summer outings at the lake with the family; camping, fishing, boating, swimming, stargazing, and all the other awesome things that you can do when you find yourself immersed in the Canadian Shield. Especially nowadays where it seems that youths are so consumed with computers, video games, and cell phones. It’s very easy for our kids to lose sight of what nature has to offer.
Last summer on our annual Cheung’s family fishing trip to Lake of the Woods, Ontario, I added an extra activity for the whole family to take part in. If you are looking for a fun activity for the kids to do this summer, and to be honest, I have just as much fun, you should go and try crayfishing! It kept all the kids, even my mom and dad partly preoccupied, and at the end of the weekend we finished it off with a massive crawfish boil!
That’s right, fishing for crayfish! Known around the southern states as crawfish, crawdads, freshwater lobsters or mudbugs. They are a freshwater crustacean that looks like, and are related to the lobster. There are over 500 species of crayfish around the world, and over 350 of those species live in North America.
Crayfish are one of the most highly sought after shellfish worldwide, they are rich in protein and low in fat. In Europe, they are considered a culinary delicacy. In Lake of the Woods there is the local green grey crayfish, and then there is the invasive Rusty Crayfish. Rusty crayfish are larger, and very aggressive towards the local green grey, and they have also been wreaking havoc on the ecology. They are also very highly edible, so if that is the case, I’m going to start calling them “Supper!”
It doesn’t take much to catch these little scurrying crustaceans, even though they can get easily spooked during the day. You can always see them scattering all around the shorelines when you get too close to them. However, when you dangle some bait in front of their faces, they find it really hard to resist the urge not to eat it. With younger kids such as toddlers, it’s as easy as sitting them on the dock with a small fishing rod baited with a small piece of hot dog. The action can be nonstop, and it’s very entertaining for them. My kids and nieces on the other hand are older, and they want to see bigger results, that’s why we set up the crayfish traps all around the decks.
I’ve seen crayfish traps at most fishing tackle stores. They come in many various shapes and sizes, and they’re not that expensive. You can also use a minnow trap and bait it with chicken or your fish scrapes. Just like those anglers that tie their own flies, or mold and paint their own jigs, I personally like making my own crayfish traps. It’s not because I am trying to save a couple bucks. I make my own traps, because it is a great family project to do together with my girls. We’ll spend an evening constructing traps before heading out to the lake.
It gives them a great sense of accomplishment knowing they trapped the crayfish with something they built with their hands. Making your own crayfish trap is very inexpensive, and surprisingly most of materials can be found at dollar stores around the city. It is as simple as zip tying two wire waste baskets together and cutting out the bottoms.
Obviously there is a little more to it then that, but if you go on YouTube, there are quite a few videos that show you how to make you own traps. Most importantly, you must follow all provincial rules and regulations when fishing for crayfish. Your crayfish traps must fall within size specifications, and some provinces have different regulations on crayfish possession.
Crayfish Regulations in Central Canada
• Ontario traps have to be no longer than 20 inches and no wider than 12.2, and you are allowed to possess crayfish for the intent of cooking as long as they are not transported away from the lake.
• In Manitoba any possession of crayfish is prohibited.
• In Saskatchewan, crayfish originating within Saskatchewan may be used as live bait. Please see section 19 of the Fisheries Regulations: www.qp.gov.sk.ca/documents/English/ Regulations/Regulations/F16-1R1.pdf You may transport live crayfish if you are using them for bait – as indicated in section 88(2)(b) of the Fisheries Regulations.
Good Ole’ Fashion Ragin’ Cajun Louisiana Crawfish Boil
Preparing a good ole’ Ragin’ Cajun crawfish boil is becoming an art. It’s not just about boiling your crayfish in water. The Cajuns down south put a lot of love and ingredients into a good boil, allowing the flavors to infuse into the crayfish. Mind you, every Cajun has their own strong opinion of what should go into a good boil. So, I’m just going to give you a guideline of what makes a great boil, and feel free to add more or less to make it your own. Check to make sure all your crayfish are alive, discard dead ones. A lot of people like to purge their crawfish. Purging helps the crayfish clean out their insides. You can either let the crayfish soak in a salt and water solution, or you can soak them in clean fresh water, changing the water 3 to 4 times until it stays clear. At the end of the day eating a crayfish without purging it isn’t going to kill you, it’s similar to eating a shrimp without deveining it.
Ingredients / Equipment
• Very large pot, 5 gallons should do • Wire drain basket for your pot (optional) • Propane burner (optional) • Salt 6-8 table spoons • paprika • Cayenne pepper • Hot sauce (optional) • Potatoes • Black pepper • Corn • Onion powder • Mushrooms • Oregano • Celery • Thyme • Lemons • Garlic powder • Crayfish
Directions
In your large pot fill it half full with water, add the salt, pepper, onion powder, garlic powder, oregano thyme, paprika, hot sauce, cayenne pepper (add as little or lots), and bring it to a boil on high heat. Then add your corn, potatoes, celery, and mushrooms. Reduce heat down to a simmer and give it 10 minutes. Add your lemons, and you can give them a good squeeze. Then add your crayfish, give everything a good stir to combine the ingredients, bring your water back up to a boil, and cover for 8-10 minutes. Shells should be a bright red, drain into a strainer, and serve immediately. And as the Cajuns would say, “Bon Appetite!”