. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 MEAT CONTENT OF PAVLOF BAY KING CRABS By Henry M. Sakuda* Previous statements on the meat content of king crabs (Paralithodes camtscha- tica) by Wigutoff and Carlson (1950) and in Fishery Market News (May 1942 supple- ment) are based on production figures and do not include the size of crabs from which the yields were obtained. This study was undertaken to determine the meat content of various commercial-size king crabs. In order to simplify fu- ture meat-content estimates, a relationship of some
. Commercial fisheries review. Fisheries; Fish trade. COMMERCIAL FISHERIES REVIEW Vol. 19, No. 11 MEAT CONTENT OF PAVLOF BAY KING CRABS By Henry M. Sakuda* Previous statements on the meat content of king crabs (Paralithodes camtscha- tica) by Wigutoff and Carlson (1950) and in Fishery Market News (May 1942 supple- ment) are based on production figures and do not include the size of crabs from which the yields were obtained. This study was undertaken to determine the meat content of various commercial-size king crabs. In order to simplify fu- ture meat-content estimates, a relationship of some part of the crab to the entire meat yield was desired. With such a relationship established, it would only be necessary to extract and weigh meat from this body part to estimate the total available naeat of the whole crab. The raerus (thigh) section of the right third leg was selected for this SOURCES OF DATA On March 23, 1957, the M/V Deep Sea commenced king crab factoryship opera- tions in the Pavlof Bay area on the Alaska Peninsula. The commercial processing equipment aboard the vessel was used in this study. Although the meat extracting was done with more care than in com- mercial operations, thepartsof the crabs used were the same, , claws, legs, and shoulders. SAMPLING PROCEDURE Specimens were selected to include all the commercial sizes present. In an effort to keep the method of weighing constant, weights were taken immediate- ly upon removal of crabs from the live tanks and subsequently upon removal from the cooling tanks after cooking. Both weighing procedures required ap- proximately 30 seconds and did not ex- ceed 45 seconds. To standardize weight variations due to water loss, crabs were kept on their backs at all times. The specimens were cooked with the com- mercially-butchered crab sections in wire baskets at about 200 F. for 25 min- utes. The cooked crabs were cooled in tanks containing running sea water. Prior to meat extraction, the carapace and
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