ANAHUAC, Texas — Warmer winter temperatures in Texas have led to a stronger crawfish harvest this season and an earlier start for fishermen, according to producers and agricultural experts.
Christian Burns, a worker at a crawfish farm in Anahuac east of Houston, said he harvests about 20 sacks of crawfish daily, with yields influenced largely by weather conditions.
Burns said warmer water temperatures increase crawfish activity, improving catch rates, while colder conditions reduce movement and feeding.
Texas ranks as the second-largest crawfish producer in the United States, behind Louisiana. Producers reported a slower start to the season due to a late freeze but said warmer-than-average winter temperatures contributed to a more productive harvest overall.
Burns said the current catch includes larger crawfish, which are distributed to restaurants and seafood businesses across the state.
Dominic Mandola, owner of Ragin’ Cajun, said the season has been strong and attributed the supply to milder winter conditions. He said freezing weather can reduce harvests and has previously caused shortages during peak demand periods.
However, producers said extreme summer heat can negatively affect crawfish populations. A drought and prolonged high temperatures two years ago reduced yields, although such conditions are less common.
B.J. Baule, assistant state climatologist, said winter temperatures in Texas have increased over several decades, particularly since the 1980s.
Nikki Fitzgerald, a coastal and marine resources agent with Texas A&M AgriLife Extension Service, said warmer winters have shifted the start of crawfish season earlier in the year. She said fishermen who once began harvesting in March now often start as early as December or January.
Burns said his operation began harvesting in December this season and continued for most of the year, adding that producers are working toward extending crawfish harvesting year-round.
