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When did people start eating spider crabs? Or is it just not common in the USA?
When I a wee lad, I used to go to this popular dockside on the south shore of Long Island where everyone is crabbing. But they always throw away the spider crabs they catch. Eventually the blue crabs were overfished, and extirpated from the dockside, so no one goes there. Yet, there is still plenty of spider crabs around. However no one is crabbing there.
So I guess spider crab has not caught on in this part of the country? Anywhere in the country it is? I dont see spider crab on the menu of Red Lobster, or Joe's Crab Shack, or at the LV Buffets.
Apparently they eat them in Mexico. If Spider crab is not really harvested in USA, then should be a new sustainable species for us to eat as we ought to have a huge supply off shore.
We have a species of spider crab that live on/in our local reefs. We call them coral crabs.They can only be caught while diving and mostly on night dives when they are out and about. They aren't bad, but I prefer blue and golden crab much more. We also have 4 species of clawless lobster which are easier to catch.
We have a species of spider crab that live on/in our local reefs. We call them coral crabs.They can only be caught while diving and mostly on night dives when they are out and about. They aren't bad, but I prefer blue and golden crab much more. We also have 4 species of clawless lobster which are easier to catch.
never heard of clawless Lobster but any Lobster sounds yummy to me.
About 25-30 years ago, I went fishing with my uncle in England. I was aghast when I saw that he was using soft shell crab as bait! He was aghast to learn that in the US they were considered a delicacy - a damned expensive one!
About 25-30 years ago, I went fishing with my uncle in England. I was aghast when I saw that he was using soft shell crab as bait! He was aghast to learn that in the US they were considered a delicacy - a damned expensive one!
I just had a softshell the other day. Meh. Depends on the softshell. I don't think they are a delicacy. Growing up 15 miles from the Chesapeake I can't think of anybody around here that considers softshell a delicacy.
Fried hard shells are more of a delicacy if you can call them that. Definitely a Balmer thing, and they tend to be expensive.
To me Rockfish is a delicacy. And Salmon is just a go to.......
never heard of clawless Lobster but any Lobster sounds yummy to me.
We have Florida/Caribbean lobster, Spanish lobster, shovel nose lobster and slipper lobster. This is a days catch of Florida/Caribbean lobster. They are commercially harvested here during season Aug 6th through March 31. These were taken when the limit was 6 per person or 24 per boat, which ever was greatest.
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Originally Posted by Digger 68
I just had a softshell the other day. Meh. Depends on the softshell. I don't think they are a delicacy. Growing up 15 miles from the Chesapeake I can't think of anybody around here that considers softshell a delicacy.
Fried hard shells are more of a delicacy if you can call them that. Definitely a Balmer thing, and they tend to be expensive.
To me Rockfish is a delicacy. And Salmon is just a go to.......
Well I think softshell blue crab is a delicacy and everyone that were in my immediate family except myself were born and raised on the Eastern Shore. Never had fried hard shell blue crabs, but really enjoy them steamed and I've had them boiled Cajun style. Nothing like a softshell crab Po'Boy. Rockfish is stripped bass and is alright, but I much prefer hogfish, mutton snapper and black grouper.
I'm guessing people started eating spider crab when they got hungry. Is it a New World creature only? Then I'd guess about 40,000 years ago, when the first Americans had had enough time to work their way down from the Bering land bridge.
When did people start eating spider crabs? Or is it just not common in the USA?
... should be a new sustainable species for us to eat as we ought to have a huge supply off shore.
Probably not sustainable, just abundant right now. If they become popular, they'll be over harvested and disappear.
Sustainability requires thoughtful management, which isn't common.
I don't know the answer to the spider crab question, but it reminds me of the popularization of rock shrimp in Florida. They were considered unmarketable for many years because of their hard shells, until 1983, when the Thompson family had the idea to split the shell, devein it, and broil it like a lobster (which it also resembles in taste). The Thompsons also invented a tool to more easily split the rock shrimp. Once it became popular, it was in danger of being overfished, but conservation efforts have been successful.
If you've never had the pleasure, plan on making a trip to the Dixie Crossroads restaurant in Titusville, FL. My husband and I have driven three hours out of our way just to enjoy a meal there. I just hope it's still in business the next time we make it to Florida...
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