More than Meat: LSU AgCenter Researcher Sees Benefit in All Parts of Crawfish

By Tobie Blanchard, LSU AgCenter

BATON ROUGE --  An LSU AgCenter researcher is working on ways to add value to the Louisiana crawfish crop. Tail meat is the main reason farmers raise crawfish, but Subramaniam Sathivel sees benefits in the entire crustacean.

Sathivel, an AgCenter food processing and engineering professor, is working on a minced meat made from undersized crawfish, which have low economic value. Sathivel is also helping a local crawfish farmer start a crawfish minced meat company.

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