Abstract

Grading, or sizing, has become a common practice in the Louisiana crayfish industry to capitalize on maximum market potentials. Prices vary, depending on supply and demand, but crayfish larger than 33 per kilogram are sold at premium prices, mainly in the export market. Crayfish of middle size, from 33 - 53 per kilogram are considered restaurant or live market grade and those smaller than 53 per kilogram are usually processed. All grading machines now used in the Louisiana crayfish industry sort live crayfish out of water, therefore out of their natural environment. As a result, the crayfish tend to grasp and hold onto one another with their chelae, carrying smaller crayfish to another grade thus mixing that grade. A new prototype crayfish grader, invented (U.S. patent number 5,248,048), developed, and tested by personnel of the Louisiana Agricultural Experiment Station, proved effective in sorting crayfish. The grading concept is passive, using no moving parts. Crayfish grade themselves in their natural aquatic environment. The machine takes advantage of the crayfish's behavioral responses to achieve better separation. This water-based system also cleans the crayfish before sacking for the market.

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