Handling of Fresh Crab and Crabmeat

Handling of Fresh Crab and Crabmeat

Don Kramer, Heidi Herter, and Al Stoner

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The publication tells crab handlers the best handling methods to use, to deliver high quality product. It brings crab fishermen, buyers, and processors up to date on handling crab, using reflex to assess whether a crab will die, rating crabmeat quality, and preventing contamination of crabmeat. The ideal method to keep crabs alive onboard is to hold them in circulated seawater. Read how to predict mortality in the live market, and how to rate the quality of crabmeat during processing.

This is part of the Alaska Sea Gram series.

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