Salt Brine Purging

• Generations of cooks have used a simple salt brine consisting of 2 to 3 tablespoons of salt per gallon of water to purge their crawdads, according to Texas Cooking Online. The general method is to cover the crawdads with salt water and stir them for 5 minutes, picking out any dead ones that float to the surface. They are then drained and rinsed well. The theory behind this is that being immersed in the brine makes the crawdads empty the contents of their stomachs and intestines, contributing to a better, cleaner flavor.

Purging Takes Time

• Both sides of the salt brine purge question agree that it's important to purge crawdads before cooking. In addition to helping remove impurities, it cleans the mud and grit out of the gills, extending crawdads lifespan by increasing their oxygen intake and reducing their physical stress. However, the Southeast Texas Crawfish Farm asserts that giving crawdads a quick salt brine bath isn't purging. Effective digestive tract purging takes 24 to 48 hours, according to Louisiana Cooperative Extension Service's “Crawfish Production Manual.” This process takes place in special fresh water holding tanks with a continuous stream of clean water.

Brine for Flavor

• Using a salt brine to enhance flavor is an age-old culinary technique. There's a science to making a good brine, with each ingredient playing a specific role in the process. Salt is important as a seasoning, but it can also help to preserve moisture. Sweetening ingredients balance the salt, while acidic additions to a brine work to break down proteins, increasing tenderness. The herbs and seasonings in a brine infuse the crawdads with flavor. The longer the crawdads are left in the brine, the stronger the flavor imparted will be.

Preserving Crawdads With Brine

• Salt brine has long been used to preserve foods, such as by curing and pickling. The Utah Division of Wildlife Resources recommends using a salt brine of 1/2 cup of salt to 1 gallon of water when cooking crawdads for freezing. Use frozen crawdads within three months for the best flavor. Many commercially preserved crawdads are canned, jarred or frozen in salt brine flavored with herbs and spices. Salt brine is also used when crawdads are pickled, another time-honored food preservation method.