Redclaw from harvest to market: a manual of handling procedures

Abstract

Optimizing the quality of redclaw crayfish (Cherax quadricarinatus) for the market is dependent on many factors throughout the production chain. Poor farming or handling practices at any time from juvenile production through to harvesting of market size stock may be reflected in poor quality product or high levels of mortality during live transport. Optimizing product quality during post-harvest processes cannot therefore be isolated from farming methods and quality assurance procedures should begin at the initial stages of production. The converse is also true, and post-harvest procedures should ensure that harvested stock is maintained at high quality until it reaches its market destination and the consumer. It is important that producers, wholesalers and buyers of live redclaw acknowledge that specialized handling techniques are necessary and that a range of alternative products for processed redclaw may have equal or better market opportunity. Procedures are recommended for holding stock, grading and purging, treatment of unattractive product, flavour enhancement, transport methods for live redclaw and processing of killed redclaw.