11.   Refrigerate tail meat.

12.   That means no exporting to other states, and the processing plants, which remove the tail meat and freeze it for gumbos and fried dishes, are idle.

13.   The rest is pre-peeled by seasonal workers, who prise out the tail meat.

14.   The tail meat should be creamy white with no translucency, and the roe, if there is any, should be bright red.