. Commercial fisheries review. Fisheries; Fish trade. 30 COMMERCIAL FISHERIES REVIEW Vol. 14, No. 12a King crab for the storage studies were obtained by chartered vessels during commercial crab-trawling operations in 30 to 40 fathoms of water in the area north and somewhat east of Amak Island on the Bering Sea side of the Alaska Pen- insula during May and June of 1948. Only select live crabs were used. These were processed entirely by the laboratory personnel on the same day that they were caught. Butchering or "back- ing" (removal of the cara- pace) was accomplished by impaling the
. Commercial fisheries review. Fisheries; Fish trade. 30 COMMERCIAL FISHERIES REVIEW Vol. 14, No. 12a King crab for the storage studies were obtained by chartered vessels during commercial crab-trawling operations in 30 to 40 fathoms of water in the area north and somewhat east of Amak Island on the Bering Sea side of the Alaska Pen- insula during May and June of 1948. Only select live crabs were used. These were processed entirely by the laboratory personnel on the same day that they were caught. Butchering or "back- ing" (removal of the cara- pace) was accomplished by impaling the animal on the jointed hook of the butcher- ing tool and pulling it down sharply on the horizontal blade (fig. 1). This served also to divide the crab into two halves, each consisting of a claw and three legs. Gills and viscera were then cut or pulled away and the halves were washed in clean, cold, running sea FIG. 1 - THE BUTCHERING OPERATION. THE FIXED BUTCHERING TOOLS ARE TO THE LEFT OF THE CONVEYOR. At this stage, a number of raw legs with attached body segments were select- ed at random for freezing, glazing, packing, and storing. The remaining crab sections were cooked in a 30-gallon vat of boiling water for approximately 15 to 18 minutes and then cooled immediately by dipping into cold sea water. A number of cooked legs with attached body segments were also taken at random for freezing, glazing, and storing. The meat in the remaining cooked sections was removed by breaking and tearing the legs apart at the joint and shaking the meat from the shell (fig. 2), The leg meat was placed in separate shallow trays (experience indicated that baskets would have been better) and washed in clean, i-unning sea water with sufficiently rapid agitation to remove adhering coagulated proteinaceous mate- rial and blood, bits of shell, pieces of gills, tendon, and visceral material (fig. 3). After being washed and in- spected, the meat was allowed to drain completely before packing (
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