LSU AgCenter researchers studying use of crawfish as more than a meal

By Advocate News Services

BATON ROUGE -- Crawfish might make for more than just a good meal.

Tail meat is the main reason farmers raise crawfish, but LSU AgCenter researcher Subramaniam Sathivel sees benefits in the entire crustacean.

He and other researchers are working on ways to add value to the Louisiana crawfish crop: potentially as minced meat; a source of chemicals for anti-aging products; and omega-3 oil for its potential health benefits or as a red food coloring.

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