Crayfish are best eaten from late spring to late autumn. Weather conditions affect their availability and cost, as does the spawning season (when the flesh of shellfish softens and has less flavour).

Langoustines are usually sold frozen, ready-prepared with the shell removed, but they’re also available live. They are naturally pinky-orange in colour and turn a paler pink on cooking.

Crawfish season is gearing up, and after plentiful precipitation in the fall, farmers along the Louisiana and Texas coastal regions are forecasting a “normal” or good season. The majority of ...