So, I have been a long time crawfish eater and decided to start making them myself last year. I cooked them about 4 times and have had them come out fishy evertime. It never fails. In the past I even used salt once during purging to see if that helped. Can anyone tell me if I am doing something wrong? I remove the crawfish from the bag and put them into a very large cooler. I fill them up with water and rinse them about 4 times untill the water is clear. Making sure to pick out any dead ones and trash. Here is what I add to my 120 quart pot 10 gallons water 3 - 16oz wet crab boil 4.5lbs bag of dry seasoning 6 - 3oz little bags the floating kind 1.75 oz cayanne pepper half a contaniner of salt .25 oz bay leaves 6 large lemons 4 large onions 4 heads of garlic I bring everthing to a boil and let it boil for 10 min. Drop the crawfish in and bring it up to a boil and then I turn off the flame. I left them in for 50min! I admit they tasted not AS fishy as some of mine have in the past but. It had no spicyness, very small amount of flavor and tasted fishy. Once a little colder they tasted way more fishy.