CRAB AND LOBSTER FISHERIES 



201 



Fresh and Frozen Dungeness Crab. The restaurants are a major factor 

 in the demand for fresh crabs, although many retail food stores in the 

 coastal areas market them when available. During periods of shortage, 

 or in the off-season, the demand for 'Afresh" crab may be met by market- 

 ing the thawed product. In one study^ the keeping quality of commercial 

 Dungeness crab meat from different plants varied from two to eighteen 



Figure 14.3. Unloading live Dungeness crab from the live well of the fishing vessel. 

 The bottom of the well is lifted in order to raise the crabs to the top of the tank for 

 unloading by hand. {U.S. Fish and Wildlife Service.) 



days at 40°F, although seven days appeared to be the average period 

 for most lots. 



The methods for preliminary preparation of the crab and recovery of 

 the meat are similar for fresh, frozen, and canned products^ ^ The live 

 crabs are butchered by removing the carapace with the use of a fixed 

 blade, breaking the crab in half with five legs on each side, and removing 

 the gills and visceral parts. The crab halves or sections are cooked most 

 commonly in boiling fresh water for ten to twelve minutes, then cooled 

 briefly in cold water before transfer to the shaking table. The body and 



