With an increasing demand worldwide for most seafood species, over 100 new species have entered the aquaculture scene in the last 15 years. Freshwater crayfish have been recognized because of their culinary adaptability and market acceptance. However, capture volumes for several species have declined, particularly because of diseases in Europe and the USA. Production of 20-40 g crawfish, Procambarus clarkii, is centered in China, where there is a market for more than 1.2 million tons per year. It now represents the 5th most valuable cultured species worldwide. Now the markets are looking for larger sizes to support an increasing demand worldwide. Australian freshwater crayfishes are often considered in that regard, with Redclaw, Cherax quadricarinatus, at the top of the list. Since 1985, the species has been translocated to several regions in the world, to evaluate its potential for culture. In spite of this, commercial production has not met expectations. We discuss traditional commercial production techniques and their limitations, and offer new available technologies that improve harvest sizes, survival, and yield consistency, reducing production costs and improving the potential for a new thriving industry to develop.