#Wild clawfish in us how to#

Sometimes whatever you do, you’ll still not be able to save your fish. Not all of the clownfish will have the same lifespan.

#Wild clawfish in us how to#

How to Increase Your Clownfish Life Expectancy Something that tank-raised clownfish don’t face.

The most common problems to wild clownfish are predators and shortage of food. How Long Do Clownfish Live in the WildĬlownfish in the wild tend to live a shorter life, somewhere between 6 to 10 years, if they are lucky. With proper care, a good diet and clean water, you can extend their lifespans to 10, 15, or even 20 years. However, that’s not even close to their potential lifespan. Most clownfish raised in home aquariums will live between 4 and 6 years. In fact, there are a lot of factors in play that determines the lifespan of the clownfish. Which brings us to the question: How long do clownfish live? Now, every kid knows what kind of fish is Nemo. Finding Nemo has brought all of us closer to these fascinating species. Even those not involved in the aquarium hobby. Let’s get started! Average Lifespan of a Clownfish in CaptivityĮveryone is familiar with the Clownfish. And if that’s not enough, I’ll answer some related questions, as well. I’ll show you some tips on how to prolong your clownfish’s life. In this article, we’ll cover that topic in depth. You probably love your clownfish, and you will do everything it needs to be done to ensure it has a quality life. Their lifespan mainly depends on the care they get, the environment they live, and the food they eat. And now, you are wondering what’s the average lifespan of a clownfish.Ĭlownfish can live between 10 to 15 years in captivity. Ice-cold Abita Amber or Abita Andygator are two Louisiana-made beauties that pair perfectly.īarton Seaver is a chef, sustainable seafood expert, National Geographic Explorer, and the author of several books, including For Cod and Country.If you search the answer to this question, you’ve probably bought a clownfish. Maybe a Sazerac cocktail to get you warmed up, sure. (The flavor is pure essence of the South!) Discard the head and use your thumb and forefinger to peel the shell back and pop the meat from the tail. Snap the head away from the body, and, if you'd like, squeeze the juices from the head into your mouth. Amid the steamy heat and banks of crawfish, you'll find the mayor presiding. So, if you want to find great food and a slice of Acadian culture, ease off the interstate and ramble your way down the levee until you hear the zydeco thumping.

A proper 'boil' (see my recipe) is almost always served family style, and includes other ingredients such as spicy andouille sausage, corn, and potatoes. When they are almost cooked through, the heat is turned off, and the crawfish are left to simmer and absorb all of the flavorful liquid. Looking a bit like miniature Maine lobsters, whole crawfish are traditionally submerged in boiling water, beer, and large quantities of 'boil spice'-usually a mix of paprika, garlic, onion, herbs, and chiles. These crawfish-or 'mudbugs,' as they're sometimes known here-are one of the great delicacies of Creole cuisine.īut there is nothing delicate about eating these red-shelled beauties. But the mayor tells me that his favorite time to eat them is after Mardi Gras, when they are feeding in abundance, yielding fat that is yellow and rich. The season for crawfish usually begins around mid-November and carries on through the spring. Moments later, we're in the next cypress grove, repeating the process at impressive speed. Spanish moss is dangling, obstructing our view, but he gracefully pulls the traps from the murky water and empties the crawfish onto the deck of the boat. We skim out in an aluminum boat to retrieve his crawfish bags-mesh sacks hung from hollowed cypress trees. Today, Collette is showing me how it's done. A small percentage, however, is wild-caught. Most of the crawfish we eat in this country are sustainably farmed here (though you can find small harvests in other states, too). Perhaps chief among them is the iconic Louisiana crawfish. Collette has seen these changes, and knows what bounties these waters have to offer. This wetland, the largest in the country, is constantly shifting under pressure from dams, diversion, drainage, siltation, and storms. He's also been the mayor here in Henderson for the past 12 years. A proud Acadian, Sherbin Collette has been fishing the swamps of the Atchafalaya basin since he was 12. Meandering down country lanes, up and over the levee, I'm on my way to see a legend in the lore of Louisiana seafood culture. Driving just north of Vermilion Bay, I pull off I-10 and find my way back, back into the misty swampscape of Henderson, Louisiana.