Mt. Hood Crayfish: The Definitive Guide

Pretty much every post I've ever made has been about trout. It's not much of a surprise, as they are the main target for most Mt. Hood anglers and thrive in the cold, clean water found throughout the area. However, there is another popular target for the thousands of campers, boaters, and fishermen that frequent the numerous lakes and ponds that dot the Mt. Hood national forest. This, of course, is none other than the humble crayfish. Known colloquially as crawfish, crawdads, mudbugs, or freshwater lobsters, these small crustaceans are extremely abundant in nearly any body of water. Catching them is extremely easy and enjoyable, and they are delicious to eat. This guide will detail the basics of crayfishing, with photos from a recent outing on the great Timothy Lake.

The "Spitfire" rigged up and ready to go. 

To outfit oneself for crayfishing, the gear is extremely simple. All that is required is one or more crayfish traps, a suitable length of buoyant rope, and a small buoy to mark the location of the trap or traps. All of the materials are available at most sporting goods stores. As for bait, it depends on who you're asking. My personal favorite baits are the carcasses of trout that I usually catch in the same location. I'm not honestly 100% sure if it's legal to use dead trout as bait, so don't quote me on that one. However, the carcasses (especially the heads and guts) of most fish work very well, as long as they remain reasonably fresh. Contrary to popular belief, crayfish generally prefer fresh bait over filth that has been rotting for several hours. In addition to fish scraps, I've also heard of raw chicken, fishy cat food, and even melon rinds being effective baits. 

When setting multiple traps on the same string, be sure to keep the boat moving so as to keep the traps well separated. 

To set your traps, paddle your boat to a rocky area relatively close to shore. Crayfish generally prefer water from 10-20 feet deep, which in Timothy Lake is just past where you can see the bottom. Look for lots of structure, as crayfish rely heavily on hiding places during the day. Drop your trap over the side and feed out line until it reaches the bottom. If you find yourself with lots of extra rope floating at the surface, coil the slack out of the line and tie it off. That way, passing boats won't stand the risk of cutting your line. Once you set your traps, you can head off for a day on the lake. There are a wide variety of activities one can do to pass the time at Timothy or any of the other lakes in the area, including (but not limited to) fishing. 

As aforementioned, the Mt. Hood country is ideal trout habitat. Nearly every pond or stream in the area has trout of some shape or form, with the larger lakes like Timothy providing particularly good fishing. Although many of these lakes are stocked with catchable hatchery trout, the cold water and rich insect life easily supports self-sustaining populations of wild trout. Nearly any method can work here, but I've always  been partial to trolling small plugs along the shoreline. Not only does this method cover a lot of water in a shorter amount of time than still fishing with bait or fly fishing, but the erratic action of these lures tend to incite the most heart-stopping takes imaginable. 

A native cutthroat caught out of Timothy Lake. 

A wild rainbow taken from the north arm of the lake. 

Eventually, the time will come to collect your traps and see if there's anything inside. They should be soaked for a minimum of a few hours to allow the crayfish time to discover and enter the traps, but can remain in the water overnight or even longer. Preferably, soaks of more than twelve hours are rarely advisable, as the crayfish usually manage to eat the bait and figure out how to escape by then. Pulling up the traps is fairly straightforward, just remember to keep the line from tangling by coiling it in a manner similar to in the picture below. 

When the trap reaches the surface, it's important to always lift it parallel to the water. Otherwise, your crayfish might fall out of the openings at either side. When the trap is properly situated in the boat, the crustaceans can be properly dispensed in a small cooler or a bucket. A cooler is ideal for long-term (more than a couple hours) storage, as the crayfish can easily dry out in a bucket. Any sort of cool, damp location works very well. Remember to check on them regularly to make sure they are moist and alive. And lastly, the limit on crayfish in Oregon is ridiculous (something like 100 a day), so if you want to collect more, it's a simple matter of rebaiting (if necessary) and sending the traps back down again. 

The first trap with about two dozen crayfish.

The second trap with close to half as many as the first.

After getting off of the water, the most important part of the crayfishing process begins. Preparing these small crustaceans for eating isn't unusually difficult, with the main key being to cook them as soon as possible. First, give them a thorough rinse with clean fresh water from an appropriate drinking source, whether it be a sink or a campsite well. This removes any parasites or bacteria that might be present from the lake or pond water the crayfish came from. 

It's best to wash crayfish in small groups like this so to ensure thorough rinsing of each one. 

Once all the crayfish are rinsed, it's time to prepare the ingredients for cooking them. The recipes are endless, from simply boiling them in water to complicated recipes requiring ingredients rarely found in this hemisphere. Different regions of the globe also have different ways to prepare them. For instance, in Sweden crayfish are traditionally prepared with fresh dill and given at least 24 hours to marinate in their cooking brine. Afterwards, they are usually eaten cold. In the New Orleans area, they are usually stewed in Zatarain's spices with an assortment of other food such as sausage, corn on the cob, and potatoes. The french also have a ridiculous number of crayfish recipes, all of which are difficult to pronounce. On camping trips, I've used the leftover broth from instant ramen packets to boil crayfish. However, my favorite crayfish recipe is a little different from the ones listed above. It's extremely simple to prepare, and all the necessary ingredients can be brought on camping or boating trips with ease.

All of the necessary ingredients.

Mountain Style Crayfish:

• Around two dozen crayfish (number isn't especially important)
• Old Bay Seasoning (or four parts celery salt, one part paprika)
• Salt
• Black Pepper
• Ground Chilies (optional)

1.) Fill a cooking pot with around half a gallon of water, enough to properly boil however many crayfish you have. Bring water to a boil.

2.) Add a tablespoon of Old Bay seasoning, and a teaspoon of salt and pepper. Add ground chilies to taste.

3.) Drop all the crayfish into the boiling water alive (or kill them more painlessly by quickly inserting a needle or similar through the head) and cover the pot.

4.) Allow to boil anywhere from 3-5 minutes, depending on the strength of your stove or campfire.

5.) Once finished cooking, drain into a colander and allow to cool. Serve with whatever else you planned on eating.

All in all, crayfishing is an excellent way to pass the time in the Mt. Hood area. The gear is inexpensive and readily available, it's easy to do once you figure out the right places to set your traps, it's an enjoyable excuse to spend a day out on the water, it goes hand in hand with trout fishing (the tails even make great bait), and best of all, they are delicious to eat. What more could you ask for?

Deadliest Catch references aren't appreciated.

Kamran Walsh