Keep crawfish cool, not cold
Store them in a ventilated container
Use a cooler, cardboard box, or mesh sack with airflow
Do not seal them in an airtight container
Keep them out of direct sunlight
Place a damp towel, burlap sack, or newspaper over them
Keep the covering damp, not soaking wet
Do not submerge them in water
Remove any dead crawfish immediately
Keep them away from ice water
Maintain a temperature around 45–55°F if possible
Refrigerate only if needed and with airflow
Avoid stacking them too deeply
Keep them in a single loose layer if possible
Check them periodically overnight
Handle them as little as possible
Keep them in a quiet, shaded place
Use them as soon as possible the next day