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Why just asian restaurants? They're basically fresh water lobsters, you should be able to market them anywhere that serves lobster/prawn/shrimp.
by flukus 9y ago
Why just asian restaurants? They're basically fresh water lobsters, you should be able to market them anywhere that serves lobster/prawn/shrimp.
- jimmywanger 9y agoWell, you'd do a general marketing push, but Asian markets are a fairly narrow target market, some of them specialize in spicy crayfish boils, so it seems easier since the supplier and the demand are both there and you'd get more bang for your marketing buck. But if you could pick up 150 crawfish in an hour with just your hands, think of what a lighted trap could do overnight.
- logfromblammo 9y agoA certain age cohort of Chinese people will eat anything, likely resulting from when their parents had to do just that to avoid starvation. US-origin crayfish only look like shrimp-sized lobsters, they don't taste as good as either. They're more like if you boiled a lobster for too long and smeared it with river-bottom mud instead of butter. And at that size, the shells are a real pain.