Whenever crawfish pops up in the seafood section of Smith's, I grab 2 pounds. We love crawfish boils. The Hubs served his mission for our church in Baton Rouge, Louisiana (which included New Orleans and parts of Mississippi). I am a military brat with part of our time being spent in Biloxi, Mississippi. We L.O.V.E. (can I put more emphasis on that?) Southern food. So when it is a rare occasion for me to grab some lovely, tastey, ugly crawfish here in Las Vegas, I do.
(This is a crawfish boil that we had several years ago. Holy cow, this is making me salivate as I write this. But see, I told you crawfish were ugly.)
This was the case back in October. And I had every intention of making a boil for us to feast on. But they stayed in the freezer all Winter long. When I cleaned out the freezer last week and made my meal plan, I saw an excellent opportunity for us to finally have one. Until I saw this:
I bought these back in October. They should be fine, right? It's only been 6 months. And you can store meats, without compromising their quality, for up to a year! And then I read this:
AW CRAP! Epic fail. I guess my box of Zatarain's Crab Boil will have to wait until I find the next round of crawfish at Smith's. Lesson I learned? Don't leave shellfish (or fish) in the freezer longer than 3 months.