CHAPTER 14 



The Crab and Lobster Fisheries 



John A. Dassow 



The commercial species of crabs and lobsters belong to the Decapoda 

 (ten-footed Crustacea) order which includes the most highly organized 

 crustaceans from both the biological and the gastronomical viewpoint. 

 Much experience and study has been devoted to the special problems 

 of harvesting, holding, and shipping the highly perishable crab and lob- 

 ster. In the Atlantic blue crab fishery, the market for fresh crabs and 

 crab meat is of greatest significance. King crab processors in Alaska, on 

 the other hand, have had to apply modern techniques of freezing or 

 canning in order to provide the consumer, three to four thousand miles 

 from the fishing areas, with a product of high quality. The American 

 lobster industry still depends largely on shipment of the live lobsters to 

 meet market demand. 



The relative importance and value of both the catch and manufactured 

 products for the species of crabs and lobsters are shown in Table 14.1. 

 In some species, e.g. lobsters, the import volume (Table 14.1, column 4) 

 constitutes an important fraction of the total domestic supply. 



General Characteristics 



The crab and lobster fisheries share a number of species characteristics 

 that provide a simplicity of processing operations for the fresh products. 

 In processing frozen and canned products, however, technological prob- 

 lems not found in other major fisheries are encountered. 



Biological Factors. Common factors in the biology of the decapod 

 crustaceans should be considered before we look at the particular industry 

 characteristics. 



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