How I Catch Your Crab

My seafood is of the best quality because of the way I choose to do business. Today the consumer must rely on the honesty of the fish market as to whether or not the crab from the market is fresh, local or frozen. Our crabs are brought directly to shore each day. They are held alive in a large fiberglass tank, while thousands of gallons of fresh seawater are circulated within.

Best Tasting
They're already the freshest crab you can get, and they're also the best tasting because of how we choose to handle them. A few facts that a consumer should always remember when buying crab;

1. The “livelier the better when dealing with live crab. A dead crab often has a bitter aftertaste due to its own digestive juices permeating the meat. Some boats use steel tanks that contain rust and do not have sufficient water circulation, this will cause the crab to be lifeless or in the extreme, cause the crab to die. As a consumer of live crab you want to purchase the “liveliest” crab since you will be transporting these home, and, lively crab stay alive longer, up to 18 hours from the time you take them from a crab tank.

2. The shell should be hard, this is checked on a live crab by squeezing the back leg. If the crab is spongy this indicates a soft shell crab (molting) and the meat content of the crab will be less.

3. On occasion a crab will be missing a leg or two, this should not be used as a reason to reject an otherwise good crab. When the crab are lively and frightened, they can throw off a leg or two as a defense mechanism.

4. On large commercial orders for crab, we ice the crab prior to shipment. The icing makes the crab lethargic and they will not fight with one another causing loss of legs and punctures of the main body.

If you want the best of our best, reserve it while I'm still at sea.