Buying on line and have them shipped is interesting, though when you add in shipping it gets up to $80 for 2lb. The ones I bought were $11 per lb, and I do I think these were from China. I’m in the Pacific Northwest and not having much choice, I can’t be too picky.
What I did learn the other day when I was at this store, Uwajimaya, they sell live, farmed crawfish, they come from Oregon. I think the next time I make this dish I’ll buy live and deal with removing the tails. Did a bit of research the other day on tail removal techniques and mostly you see people boil and then remove the tail meat, though one suggestion was to freeze them uncooked and then remove the tails. Cooking the tails in the Etoufee sounds like the best flavor, though making stock from the heads and shells will also pack a ton of flavor. In light of that, unless it was as easy to do them frozen as it is cooked, might not be worth chasing that extra flavor.
