628 MARINE PRODUCTS OF COMMERCE 



In 1941 the United States Government sponsored an investigation to obtain in- 

 formation as to the potential value of this industry. The experimental factory 

 vessel was fitted to conduct biological research into crab populations and loca- 

 tions, technological research into methods of canning, and fishing gear research 

 to determine the most efficient methods for catching the crabs. Both tangle nets, 

 similar to those used by the Japanese, and the Atlantic Coast-type otter trawls 

 were used in the investigation. 



In 1946 several commercial vessels were fitted to operate in the king-crab 

 fishery in Alaskan waters. One of these vessels, the "Deep Sea," was fitted to can 

 the crab meat at sea and, also, to freeze it for the fresh market; others were de- 

 signed for freezing only. After one trip the canning line of the "Deep Sea" was 

 discontinued because of mechanical difficulties in operating in rough weather. 

 These vessels have continued to produce frozen king-crab meat. 



The factory ship, "Pacific Explorer," under lease to a commercial fishing firm in 

 1948, operated in the Bering Sea area. This vessel has 8,500-tons displacement and 

 is equipped with a canning line, freezer, and by-products plant. It operated in 

 conjunction with 4 smaller fishing vessels, processing their catch. At the end of 

 the operating period of 4 months 18,235 cases of 48/2-pound flat cans were packed. 



Trawl Fishing. The otter trawl used in fishing for king crab varies only slightly 

 from that used for years in the North Atlantic for taking bottom fish. The vessels 

 operating in the Bering Sea area are equipped to handle fish as well as crabs. 

 This type gear is more efficient as it skims the bottom and captures all species 

 of sea animal. When the trawl has been lifted and dumped on the deck the 

 various species are separated and sorted, those s.uitable for commercial use are 

 saved, the others are thrown overboard. A description of the otter trawl and 

 its operation can be found in Chapter 13. 



Canning Procedure. Butchering the Crabs. If the crabs are kept moist with 

 ocean water and protected from the sun until they are butchered, they will re- 

 main alive and not be subject to enzymatic and bacterial breakdown, which 

 aff^ects the quality and flavor of the canned product. 



The first operation in butchering is the removal of the back shell or carapace. 

 This is done by hooking the shell over the sharp edge of the butchering tool. 

 The lower or ventral shell is then broken in two along the mid line, leaving the 

 legs attached to each portion. The gills, viscera, and all refuse are then removed 

 by washing and trimming. 



Cooking. The cleaned carcasses are immediately placed in a vat of boiling 

 water, where they remain for 15 or 17 minutes. The time is calculated as soon as 

 the water resumes boiling after the addition of the carcasses. The Japanese boil 

 the carcasses in sea water and obtain a product of very high quality. The Amer- 

 ican industry has equally good results with both fresh water and with 3-per cent 

 brine solutions. After the cooked carcasses are removed from the cooking vat, 

 they are cooled in cold running water for about 30 seconds before further handling. 



Separating the Shell and Meat. The meat separates from the shell during the 

 cooking. The legs are cut into segments the height of the can and the meat 

 is shaken out of the shell into a pan, leaving the tendons attached to the shell. 

 The leg and body meat are kept separate until packed in the cans. Only stainless 

 steel or enamel-covered steel pans are used for containers as contact with any 

 other metals causes later discoloration in the meat. When the pans are filled, 



