I guess no one buys frozen crawfish tails. Pretty much the only way to get them in Wa.
I have recently found a source for live crawfish at Uwajimaya. they are farmed, I think in Oregon, so they have a regular supply. For this dish I didn’t want to hassle with cleaning live crawfish. I’ve never done it. Is it difficult? I imagine it’s time consuming to get 2 pounds of tail meat. Oh well, such is the life of the cook.
