HAHAHA- My son wanted to take them home to eat, and I should have let him... but I didn't want to go through the process of leaving them in fresh clean water for a couple days.... He'd have forgotten about them and then I'd just have a crayfish tincture going on in the driveway... a nice raccoon LDC, lol

Red necks just eat em' au natural '. That keeps the real Crik flavor to them.

He's sophistacted...

Never heard of putting them in clean water for a couple days. I usually boiled them in water scooped from the creek they were in. But I always caught them out of mountain creeks with cold clear water to start with.

I’ve always gone straight from the kill I got them from and into strainer to rinse them quick just to get any vegetation and debris off and then go right into the boil

I have heard using the same tactic for turtles....day or two in clean water before butchering

There’s really no need to soak turkey meat to clean it, you pull the skin and fat off, the fat is what leaves that nasty taste. Soak the meat in salt water for a day or two to help break down the fibrous muscle bands.

Turtles not turkey....lol

Autocorrect sorry, turtle meat only gets soaked to help tenderize