Ways to Tag a Crawfish

A simmering hot boil, or stew with whole pieces of shellfish in them, is generally associated with crawfish. The brightly colored Louisiana product lives in the swamps and marshlands of the state. There are a variety of species of the freshwater crustacean, with two only generally consumed -- red and white river crawfish. To check stocks and ensure that the crustacean is flourishing, smaller crawfish which are not ready for public consumption will be tagged.

  1. Wiring

    • Wiring is the traditional method of tagging crustaceans. A gun is used to shoot a thin piece of wire through the exterior shell, either on the body or tail, onto which a small disk of plastic with a number is inserted. While a high number of crawfish are tagged in this manner; however, it only generally lasts for around a year, as the tag falls off during molting season.

    Internal

    • One method of avoiding the problem of molting is to apply an internal tag to the crawfish. A small gun is use to create a puncture wound. From there, a metal or celluloid label is inserted into the wound and allowed to protrude slightly. The label can be inserted all the way into the crustacean if it contains a chip that can be read by scanning the animal.

    Glued Tags

    • Scientists developed a waterproof glue that has become widely used when tagging crawfish. Since glue does not require a completely dry surface to bond to, it is a fast and durable means of tagging. However, as with other methods, it only lasts around a year until the shell is discarded. The area where the tag is placed, usually on the main body of the crawfish, before the tail, is first sanded lightly then a small dollop of glue is applied. The tag is placed on the glue with tweezers and pressed down firmly.

    Dart and Loop Tags

    • Dart and loop tags are similar to wire tags, but are generally made out of plastic. However, the dart is smaller than the wire and is inserted in the area between the front body section and the first tail section of the crawfish. This prevents the tag from being lost during molting. However, this is also more difficult than the usual tagging due to the size of the crawfish, and is much easier on larger cousins of the crustacean, such as lobster.