live crawfish.

If kept cool and moist, they can stay alive for 1 to 2 days, but it is best to cook them the same day they are purchased.

Look for active, moving crawfish. They should pinch or move their tails when handled and should not have a strong 'fishy' or foul odor.

Place them in a large tub and cover with fresh water for about 15-20 minutes. Some people add salt to the water, though its effectiveness is debated.

No, you should never freeze live crawfish. They must be cooked first, then the meat or whole crawfish can be frozen.

Shrimp, langoustines, or small lobster tails are the best substitutes in most recipes like boils or etouffee.

A straight tail often indicates the crawfish was dead before it was cooked, which can pose a food safety risk. Curled tails indicate they were alive when they hit the water.

The yield is relatively low; you typically get about 15% to 20% meat weight relative to the whole live weight.

Yes, like many shellfish, crawfish are moderately high in cholesterol, containing about 114mg per 100g serving.