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My crawdads were from tablerock and they are the long pincered variety which is the largest strain in north america. Mdc website talks a lot about this species and it only exists in the white river chain. Keep moving your traps if you don't get at least 3 per night in your trap but sometimes only moving it as little as 10' does the trick. I prefer table rock crawdads because the water is so clean and not muddy; therefore, less muddy tasting in my opinion vs a dirty pond or river.

I can catch up to 100 eaters in a week with one trap and I have a buddy who is on another part of lake who does equally as well and he used chicken bones and dog food

Posted

My crawdads were from tablerock and they are the long pincered variety which is the largest strain in north america. Mdc website talks a lot about this species and it only exists in the white river chain. Keep moving your traps if you don't get at least 3 per night in your trap but sometimes only moving it as little as 10' does the trick. I prefer table rock crawdads because the water is so clean and not muddy; therefore, less muddy tasting in my opinion vs a dirty pond or river.

I can catch up to 100 eaters in a week with one trap and I have a buddy who is on another part of lake who does equally as well and he used chicken bones and dog food

I'd be curious to know what species that is, vacation. Sounds like you've found a good thing.

I've eaten about 7 or 8 different species and they all tasted good to me, soft bottomed or hard. The risk of a noxious algae that can foul the taste is higher in soft bottomed habitats, but it's not necessarily going to happen. Almost all crayfish aquaculture is over soft bottomed systems. You don't know till you taste them.

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