Blue crab clusters5/16/2023 In the Chesapeake Bay, NOAA, the Virginia Marine Resources Commission, and Maryland Department of Natural Resources work together to conduct stock assessments.In managing blue crab fisheries, resource managers look at overall trends rather than just the number of blue crabs in any given year. Blue crab populations naturally are highly variable from year to year.* Dietary fiber and sugars exist in insignificant amounts in seafoods. Boil the crab completely submerged for 16 minutes, drain and rinse in cold water.Īpproximate nutritional values for 3 ounces (85 grams) of cooked, edible portion: calories-80 calories from fat-15 total fat-1.5 grams saturated fat-0 gram cholesterol-50 milligrams sodium- 280 milligrams carbohydrate- 0 gram* protein-16 grams calcium-8% RDI** iron-2% RDI. To cook live golden crab, bring a large pot of water to a boil and season to preference. The shell of the golden crab does not turn red during cooking like other crabs, but remains golden buff in color. This species comes from extremely deep water and should remain chilled (below 45 degrees F.) until cooked. Breaking the body cartilage apart will expose the remaining crab meat. Any meat that remains in the legs or claws can be easily exposed with kitchen shears or nut-cracking utensils. Remove claw meat by pulling out the movable pincer. Pull meat out of the legs by carefully breaking them at the joints. To pick golden crab clusters, use a twisting motion to pull legs and claws from the body and remove the meat, which pulls out of the body. The meat is found in the claws, legs, and body after the upper shell and gills have been removed. Generally, golden crab may be purchased in three forms: live, cooked halves or clusters, and picked meat. It can also be used in recipes which call for blue crab or stone crab, and in many lobster and shrimp recipes. The preferred way to prepare golden crab is steamed and served with melted butter. The white meat and delicate flavor of this exotic crab lends itself to a wide variety of seafood tastes. Fishing for golden crabs is dangerous and risky work. The large traps are retrieved by grappling hooks and mechanical pulleys. Traps are set by using a long line at depths of 540-2,160 feet (East coast) and at 1,140-2,880 feet (north of the Florida Keys). This is a large (2-1/2' x 4' x 6') box-type wire trap with a bait-holding cylinder and two tapered openings located at opposite ends. Its golden-cream shell color sets this crab apart from its close relatives, the deep-sea red crabs, snow and king.Ī "condo" trap is one of the most effective means of harvesting the golden crab. Adult males typically weigh between three and five pounds, while the female is considerably smaller and with limited commercial value. The golden crab is a large, non-swimming crab from the deep waters of the Gulf of Mexico and South Atlantic Ocean. Currently, the golden crab is fished in the Gulf of Mexico and off the South Atlantic coast. Between 1980-1981, commercial fishing boats operating in the deep waters off the coast of southwest Florida found the golden crab in commercial quantities. Like the treasure from a Spanish galleon, which has laid untouched on the ocean bottom for hundreds of years, the golden crab is the Gulf and South Atlantic region's newest seafood treasure.
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