As crawfish becomes more popular farmers are starting to run their ponds as early as late November or December.
But by harvesting that early many of the crawfish are still on the smaller size and not the best for eating.
Thus some restaurants owners would maybe like to see a season set for crawfish to make farmers wait a little longer til January for the mudbugs to get bigger.
Besides crawfish being on the smaller size there are also not as many being caught during the colder months of December and January causing prices to be ridiculously high.
And this years freezing January has really dropped the number of mudbugs available caused many vendors to push back the opening of their store by a few weeks.
Ed Wilkerson, owner of Louisiana Crawfish Time on Verot, says he typically opens around the beginning of January but this year did not open til January 31st.
However, other years have not been as bad, so restaurant owners worry that setting too defined of a season for crawfish could have negative affects on profits.
"You have a very limited time to make money with this thing so you don't want to shorten it too much because everybody's got to make money, you know there are several different factions of the crawfish industry and everybody has to be able to make a profit for the whole thing to work" says Wilkerson.
Plus Wilkerson does not want to see even more regulations placed on the industry.
And in the end Wilkerson knows the ups and downs of the crawfish industry eventually balance things out.