![]() ![]() ![]() At this temperature, fresh crabmeat can be expected to have a shelflife of 10-14 days from the date of packaging. Cocktail claws are also available (claw with the shell removed to expose the meat except for the forward tip of the claw).įresh crabmeat should be stored below 35 degrees F. Meat types include: jumbo lump or backfin special, flake, regular or deluxe claw and mixed. Discard dead crabs.įresh and pasteurized crabmeat are packed and priced according to the size and integrity of meat pieces and chunks. If purchased live, they should show movement. Hardshell crabs can be purchased live or fresh-steamed. They are marketed in the hardshell and softshell forms, with the delectable softshell crab available fresh or frozen. During the winter months, blue crabs move into deeper water and enter a state of semi-hibernation.īlue crabs are harvested by dredges, trawls, pots, trotlines, and dipnets. Blue Crabs are omnivorous, feeding on plants and animals. A shallow-water crab, it can live in salt, fresh, and brackish waters of bays, sounds, channels, and river mouths. Before molting begins, a new soft shell forms inside, and the crab backs out of the old, loose shell.īlue crabs are found along Florida's Atlantic and Gulf coasts. The tips of the female's claws are bright red.īlue crabs shed their external shell periodically to grow this process is called molting. ![]() Male and female claws show varying amounts of blue on top. The underside of the body and legs is white. The shell is brownish-green or dark-green and drawn out on each side into a long spine. The blue crab, one of the most valuable crustaceans in the United States, is aptly described by its scientific name, Callinectes sapidus Calli beautiful nectes swimmer and sapidus savory.īlue crabs, like other crabs, possess five pairs of legs, with the first pair equipped with pincers. ![]()
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