by John Shelton | Jan 28, 2014 | Angler's Kitchen, Crab, Crustaceans, Prepping and Fabrication, Seafood, Softshell Crab
Market Soft Shell Crab Sizing: Sizing is based on in measurement across the back end point to end point. These are approximate market sizes and may vary with commercial company if purchasing them. Mediums: 3 1/2 to 4 inches Hotels: 4 to 4 1/2 inches...
by John Shelton | Jan 25, 2014 | Angler's Kitchen, Crab, Crustaceans, DPFishCo, Seafood, Softshell Crab
Soft shell crabs are soft-bodied, freshly molten blue crab. The blue crab, Callinectes sapidus, is a variety of swimming crab typically found in the Western Atlantic. It is ‘famous’ in the mid-Atlantic coast region of the US. This blue crab variety is being discussed...
by Dana Point Fish Company | Jan 22, 2014 | Angler's Kitchen, Crab, Crustaceans, DPFishCo, Prepping and Fabrication, Seafood, Softshell Crab
How to Prep Soft Shell Crabs Remove the head. To remove the head, make a straight cut using scissors just behind the eyes – this will remove the mouth, eyes, and entire head. Remove the gills. They are found on both the left and right side of the...
by Dana Point Fish Company | Jan 15, 2014 | Angler's Kitchen, Crustaceans, Lobster, Prepping and Fabrication, Seafood
Removing meat from a maine lobster.
by Dana Point Fish Company | Jan 10, 2014 | Angler's Kitchen, Crab, Crustaceans, Seafood
How to clean a dungeness crab.
