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Dungeness Crab fresh caught.

Joys of living in the Puget sound, fresh caught Dungeness crab meat.

Spent the weekend in the San Juan islands and over 3 days and caught 17 keeper crab. :eek::):D:eek:

Brought home several POUNDS of cleaned crab meat.

Bring on the dipping butter.

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http://forums.pelicanparts.com/uploa...1662593049.jpg
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http://forums.pelicanparts.com/uploa...1662593049.jpg

excellent butter delivery vehicle. Used to eat a lot of snow crab, many times better than lobster, but moratorium tripled the price.

While talking of crab and lobster; if you are ever in Australia buy some Morton Bay Bugs. They are half way between crab and lobster, and fantastic.

Morton Bay is where the river in Brisbane city goes out to sea. And the Bugs are a by-catch of prawns or something...

Like underwater crack. Yummm.

We bought some live ones in Oregon in June. Two were really too much for us but better to have too much!

I still prefer lobster but they were very good.

The Airbnb we were in didn’t have a proper pot so we improvised:

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Quote:

Originally Posted by Shaun @ Tru6 (Post 11791747)

excellent butter delivery vehicle. Used to eat a lot of snow crab, many times better than lobster, but moratorium tripled the price.

My wife and daughter love lobster. They've ordered it from time to time over the years, and I've tried it many times. I rarely understood why they ordered it. I've since had it at two different restaurants that made it VERY well. Now I get it. When it's perfectly cooked it's amazing. When it's imperfectly cooked, it's like eating a tire. I love a well cooked lobster tail.

When I was 12-13, my parents bought some live crab, I don't remember for sure what kind, and boiled them. They were amazing. I love crab.

This is interesting:
https://www.history.com/news/a-taste-of-lobster-history

Quote:

• When the first European settlers reached North America, lobsters were so plentiful that they would reportedly wash ashore in piles up to 2 feet high. Their bounty made them a precious source of sustenance during hard times—and gave them a nasty reputation as the poor man’s protein.

• Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also ate the abundant crustaceans, preparing them by covering them in seaweed and baking them over hot rocks. According to tradition, this cooking method inspired the classic New England clambake.

• At first, lobsters were gathered by hand along the shoreline. In the late 1700s, special boats known as smacks, which featured tanks with holes that allowed seawater to circulate, were introduced in Maine for the transport of live lobsters. The workers who operated these shellfish-friendly vessels were known as smackmen. It was not until the mid-19th century that lobster trapping, also first practiced in Maine, became a more popular way to collect the sea creatures.

• Dirt-cheap because they were so copious, lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week.

Hit my usual coastal fishing spot last Saturday, the blue crabs were out in force and running towards the large side. Saw one couple fill a cooler w/ 'em, I saw one free swimming away from some oysters so I tossed my cast net on him, brought him home to use for bait next trip (wanna try for one of the big drum in the area)

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We had a lot of other shellfish during our recent trip to the PNW. One place that really stood out was raw oysters at the Jandy Oster Co!!!

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Those are PLUMP!!! Never seen lime, how was that? No minionette?

Mmmm
Do you need a license there for shellfish?

Probably what I miss most about living on Long Island.

Ya wan't lobstah, go out to the Sound and get you some.

Little knecks, walk out your back door to the beach and dig em up.

Quote:

Originally Posted by 911 Rod (Post 11792219)

Mmmm
Do you need a license there for shellfish?

Here in Florida either just a saltwater license or a shoreline saltwater license (free, required by feds, and only for "no boat involved in transport" fishing)

For Florida Lobster (spiny lobster, Spanish/slipper lobster) you need the regular saltwater fishing license plus a $5 lobster-specific permit/stamp.

For freshwater crayfish, only a freshwater fishing license is needed.

Oh YUM! You're making me hungry.

You can't compare the sweet and rich taste of Dungeness crab to lobster. They're absolutely the very best shellfish that you can find.

Quote:

Originally Posted by Shaun @ Tru6 (Post 11792215)

Those are PLUMP!!! Never seen lime, how was that? No minionette?

Growing up in Houston, I've been eating big Gulf of Mexico oysters since a little kid but I'm used to cocktail sauce with a ton of horseradish. For these plump little Jandy's oysters we just put a little hot sauce on them and they were wonderful!

We make a point of having lobster at least once a year. Here was this year's Valentine's dinner at home:

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Something I just learned about lobsters and this is from memory so don't quote me: They're valued by the shell hardness with the hardest shells worth more because they're easier to ship without dying. Softest are cheapest but also sweetest and they have to be sold soon after caught so more likely to get these close to the dock.

Where I'm currently living, there's crabs by the thousands roaming the streets. See them smashed all over the road by cars. Not sure what type of crab they are, but many are good sized.