Stone Crab Claw

 

 

Stone crabs are a popular seafood resource. The crab's claw can exert up to 19,000 pounds of pressure per square inch. Historically, stone crabs were harvested and thrown back alive, but this practice has been halted because of health concerns. Stone crab season is typically from October 15 through May 15.

 

To prepare stone crab meat, first crack the claw. A large heavy chef's knife is ideal for this. Use it to tap the knuckles on both sides of the stone crab claw. It may take more than one tap to break through the shell. Then, peel the knuckles. This method is similar to peeling a hard-boiled egg. Be careful not to break the claw before boiling it, or it may lose its flavor and make you spend a lot of money on dental bills.

 

Once the crab has been caught, the fishermen will empty the traps into a central bin on a makeshift table. Afterward, the crabber will measure the claw with a caliper measuring two and a half inches in diameter. Then, he will decide whether to cut off the stone crab's claw and throw it back into the water to regenerate. This method will result in a higher survival rate for the stone crab.

 

The stone crab claw season starts in October and lasts until May 1. While it's possible to find them fresh, you'll probably be happier with frozen ones. Moreover, most frozen claws are guaranteed to be of excellent quality, and you'll receive bibs and instructions that explain how to peel them and enjoy the succulent meat. The hard work and dedication of the stone crab fishermen will pay off when you purchase your prize! While it's difficult to find stone crabs on the beach in the coldest parts of the year, there are several places that sell them.

 

During the molting process, stone crabs regenerate their lost appendages. Normally, the crabs molt twice a year, and the regenerated claws are smaller than the original ones. The claws will grow throughout subsequent molts, and in some cases, a stone crab claw may re-grow up to 95 percent of its original size in just three molts. The regeneration rate is much faster for juvenile stone crabs.

 

Stone crab claws are harvested legally if they are large enough to be used as food. If you want to enjoy this delicious delicacy, however, you should look for florida stone crabs that practices sustainable harvesting. Unlike the traditional shell cracking method, stone crab claw harvesters pull the larger claw and return it to the ocean. Moreover, they don't use metal or other tools to crack the shells - so they're harder to eat.

 

When you purchase a stone crab claw, remember that you have to pay for the shell, as well as the meat. A plate of four seven-ounce stone crab claws can easily cost over $140. The reason for this is partly because they're one of the most expensive seafoods. Moreover, a stone crab's claw is mostly shell, making them expensive, despite the fact that the yield is quite high. It can cost as much as $60 to $100 per pound, depending on the size of the crab. For more details about the topic above, visit https://en.wikipedia.org/wiki/Florida_stone_crab.