[The interview is interrupted when a local customer gifts Jen and Paul with some homemade peach and blueberry pie, fresh from her oven.]

Do you have to teach people how to eat crawfish?
Paul: Sometimes we'll do a little demonstration for everyone doesn't know how to eat crawfish. So we do the whole little thing for them. With the pinch the tail and suck the head and all of that. It's a really good experience. We get 'em live, and a lot of people haven't seen this kind of stuff before so it's really funny.

Are you planning on doing a liquor license at any point, or you can't do that with a truck?
Paul: Everyone I've talked to says it's just impossible.
Jen: It's all about finding loopholes.
Paul: I mean it would be amazing; what goes better with crawfish than ice cold, delicious ber?

What first have you guys the idea to do this?
Paul: It all fell together in place because Jennifer was just like, "I'm going to open a fish truck" and I'm like, "That sounds amazing! Let's do crawfish!"
Jen: And then we found the truck on Craigslist with the American flag already on it, so we were like, "This is it, we gotta make this thing happen."
Paul: And then I figured we should just put hydraulics on this thing and make it fold out and really just make it somewhere where you enjoy yourself and it's not just another street truck.

Why'd you choose this neighborhood?
Paul: Well we live in New York.
Jen: It's interesting in New York
Paul: Yeah, cause it's really interesting out of context.
Jen: It makes it so much more interesting for the cultural displacement type thing, where you're bringing this small little closet of America that most New Yorkers don't know about and it's what we grew up with. We thought placing it in the middle of New York City is really interesting.
Paul: And we're doing this for us too, this is like a lot of fun for us and it's not like a lot of projects we could have done together, which would have just been small businesses. I feel like we're really offering something to people, and they're really just eating it up and they love it. We get a lot out of it and they get a lot out of it. It's really turning into its own little experience. And Bushwick is a really exciting place. Bushwick specifically, we tried a lot of places trying to work around permits.

So you have to get new permits every week now?
Paul: We're in the process of getting our permit.
Jen: But right now we're just doing it week by week.

A serious question. Are you guys worried about what's going on in the Gulf and how it's affecting the seafood population?
Paul: We're definitely worried about what's going on in the gulf, but fortunately the crawfish and catfish are off fish farms, and they're freshwater, so it's not really affecting us. It's the same farmers, but these particular fish aren't in the gulf so that's good.
Jen: So we're worried about the farmers, 'cause it's the same guys. But no, it's not affecting us directly.

Are you interested in the Swedish style of crawfish boils?
Paul:I think we're just going to stay within the southern realm of the United States.

And it seems like you guys are not afraid of Bloomberg and his salt war.
Paul: We are not afraid of the salt thing, and it is what it is, you know what you're getting into.

If you're eating a fried fish sandwich with mayo, you're probably not all that health conscious, at least for that day.
Jen: This is how we eat every day.