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kassak
Since 18 May 2010
107 Posts
Stoked
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Wed Dec 22, 21 7:50 am |
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My answer would be whichever crab I’m eating or most likely to eat next is the best!
I spent much of my childhood in Rhode Island and continue to regularly visit. RI which is in the northern limits of blue crab habitation area has a fairly good size population available for recreational take only. It’s quite a lot of fun to float around in the early morning in very shallow water and snag blue crabs with a dip net. My crabbing highlight will always be snagging a soft shell blue. then frying the entire thing up once I get home and eating whole in an omelette or as a sandwich with tartar sauce…
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Gman
Since 11 Feb 2006
4907 Posts
Portland
Unstrapped
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Wed Dec 22, 21 1:55 pm Re: Black stuff |
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Wind Slither wrote: | I've been forking out the $10/lb for dungies at Safeway since I don't get out to the coast enough these days. Happy to support the supply chain. But they sold me a crab that was all black inside, like it got in a tangle with an octopus. It didn't smell rotten but I took it back and swapped it. The replacement also had some, but not as much black stain inside.
Anyone know what the black stuff is? |
if you clean them but miss some of lungs - whitish feathery parts - that can make the meat stain black
if it was whole - no idea
I clean them before i cook - cook faster and the saltwater flavors them nicely
also a good idea not to eat the tomalley or goo - does taste great in sauces or over rice
but up here can accumulate domoic acid and other toxins
_________________ Go Deep!
https://m.youtube.com/watch?v=eu2pBpQolKE |
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Ho-Toe
Since 30 Apr 2014
231 Posts
pissed-off science guy like Bill Nye
CO2 quantifier & upwelling specialist
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Wed Dec 22, 21 2:17 pm Re: Black stuff |
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Gman wrote: | Wind Slither wrote: | I've been forking out the $10/lb for dungies at Safeway since I don't get out to the coast enough these days. Happy to support the supply chain. But they sold me a crab that was all black inside, like it got in a tangle with an octopus. It didn't smell rotten but I took it back and swapped it. The replacement also had some, but not as much black stain inside.
Anyone know what the black stuff is? |
if you clean them but miss some of lungs - whitish feathery parts - that can make the meat stain black
if it was whole - no idea
I clean them before i cook - cook faster and the saltwater flavors them nicely
also a good idea not to eat the tomalley or goo - does taste great in sauces or over rice
but up here can accumulate domoic acid and other toxins |
I had this same thing happen with a limit I caught in late spring this year. Cooked 'em whole with the shells on (wasn't too worried about domoic acid early in the season), cleaned them afterward, but didn't pick all of the meat--and before I could eat them, a few of the halves turned black. No rotten stench, but rather unappetizing... I suspect it's some sort of digestive enzyme that's responsible, but that's just a guess. I caught more crabs later in the season and cleaned them before they hit the pot, and it didn't happen again.
And yeah, I am bummed you aren't supposed to eat the goo anymore. My crab bisque has never been quite the same.
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Ho-Toe
Since 30 Apr 2014
231 Posts
pissed-off science guy like Bill Nye
CO2 quantifier & upwelling specialist
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Wed Dec 22, 21 2:22 pm Re: Black stuff |
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Ho-Toe wrote: | Gman wrote: | Wind Slither wrote: | I've been forking out the $10/lb for dungies at Safeway since I don't get out to the coast enough these days. Happy to support the supply chain. But they sold me a crab that was all black inside, like it got in a tangle with an octopus. It didn't smell rotten but I took it back and swapped it. The replacement also had some, but not as much black stain inside.
Anyone know what the black stuff is? |
if you clean them but miss some of lungs - whitish feathery parts - that can make the meat stain black
if it was whole - no idea
I clean them before i cook - cook faster and the saltwater flavors them nicely
also a good idea not to eat the tomalley or goo - does taste great in sauces or over rice
but up here can accumulate domoic acid and other toxins |
I had this same thing happen with a limit I caught in late spring this year. Cooked 'em whole with the shells on (wasn't too worried about domoic acid early in the season), cleaned them afterward, but didn't pick all of the meat--and before I could eat them, a few of the halves turned black. No rotten stench, but rather unappetizing... I suspect it's some sort of digestive enzyme that's responsible, but that's just a guess. I caught more crabs later in the season and cleaned them before they hit the pot, and it didn't happen again.
And yeah, I am bummed you aren't supposed to eat the goo anymore. My crab bisque has never been quite the same. |
Well well, lookie what google had to say (from a post on iFish):
"I processed many millions of crab at my old plant in Newport over 40 years. You are describing classic under-cooking. There is an enzyme in crab blood that turns blue/black soon after being cooked if not at a full boil long enough, first in body meat and will follow veins down into leg meat. Not harmful but not very appetizing to look at. You need to start the cook time AFTER it reaches a boil and maintain a steady boil, during the process. Sections (halves) require about 15 minutes, whole crab at least 20-25 minutes. Putting them in ice while hot could cause spoilage by trapping the heat in an ice blanket situation. Allow them to cool to room temp prior to icing. Chalky crab have a white off-color to the meat. They lack flavor and texture as will crabs that are dead for very long prior to cooking."
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Wind Slither
Since 04 Mar 2005
2576 Posts
The 503
METAL
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Thu Dec 23, 21 8:59 am Black stuff |
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Good info!
As someone who dreads overcooking seafood, I've learned over the years that it's hard to overcook crab.
I've also determined there is at least 2 good reasons to clean the crab before cooking. As G said it's healthier to remove the guts before cooking and no creature wants to be boiled alive. I've learned to grab both sets of legs, pop the back off and break in half in under 1/4 second.
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Gman
Since 11 Feb 2006
4907 Posts
Portland
Unstrapped
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Thu Dec 23, 21 2:46 pm Re: Black stuff |
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Wind Slither wrote: | Good info!
As someone who dreads overcooking seafood, I've learned over the years that it's hard to overcook crab.
I've also determined there is at least 2 good reasons to clean the crab before cooking. As G said it's healthier to remove the guts before cooking and no creature wants to be boiled alive. I've learned to grab both sets of legs, pop the back off and break in half in under 1/4 second. |
Solid skills !!!
Sounds like a job for the Crabinator!
a dozen crabs in under 10 min from dead start
the neighbors get a bit nervous- it’s radically loud
https://vimeo.com/659794081
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81D5442E-DA8D-4928-A300-E417D7A5C428.png |
_________________ Go Deep!
https://m.youtube.com/watch?v=eu2pBpQolKE |
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