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Soft Shell Crab

Soft Shell Crab
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  • Post #61 - June 2nd, 2013, 1:23 pm
    Post #61 - June 2nd, 2013, 1:23 pm Post #61 - June 2nd, 2013, 1:23 pm
    I have seen them frozen and they usually have some sort of preservative, I tried them once, the operative word is once.
    Last year we had a surplus and we cleaned and froze a couple, did not work, so to answer your question succinctly, no.
    Soft shells are among the most delicate of seafood, if you cannot detect movement, I don't purchase as experience over the years is that once they die, they spoil quickly. I also use the sniff test from about a cm, if anything but clean smelling, no sale. Note: if kept at 36F or so, they will have to warm up before movement is detected. Keeping directly on ice will kill them.-Dick
  • Post #62 - May 29th, 2016, 2:12 pm
    Post #62 - May 29th, 2016, 2:12 pm Post #62 - May 29th, 2016, 2:12 pm
    SSC3.jpg Hello gorgeous !
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #63 - May 30th, 2016, 7:42 am
    Post #63 - May 30th, 2016, 7:42 am Post #63 - May 30th, 2016, 7:42 am
    I sooooo hate you Gary!

    But I won't gainsay you your enjoyment (that would be mean and nasty!
    :wink: : ) There's no chance to find soft-shells in either upstate NY or in Montréal. Sigh.

    Enjoy!

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #64 - May 30th, 2016, 9:47 am
    Post #64 - May 30th, 2016, 9:47 am Post #64 - May 30th, 2016, 9:47 am
    Geo,

    That really surprises me, considering how much closer to the ocean you are than us. We're swimming in them here. It seems to be a particularly good year for soft shells around here. I'm surprised that none have made their way to upper New York state, at least.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #65 - May 30th, 2016, 9:59 am
    Post #65 - May 30th, 2016, 9:59 am Post #65 - May 30th, 2016, 9:59 am
    Steve,

    Upstate NY has absolutely *nothing*, food-wise (except "Michigans", the local version of conies). There is not one, single ethnic food store, not even a Jewish deli, between the border and Albany on the NY side. The biggest and best supermarket in this same region's fish counter has, for fresh fish, only tilapia and salmon. Everything else is frozen. We can get frozen snow and red crabs, that's it.

    Ten miles away, in Vermont, there's every kind of ethnic grocery you can imagine, even Mittel European. But that's a ferry ride.

    What we've discovered is that upstate NY, north of the resorts around Sarasota Springs are, in plain point of fact, the northernmost extent of Appalachia, with all the plusses (except no music) and minuses that entails.

    Montréal is its own story. Crab is not big, except for seasonal fresh snows from the Gulf of St-Lawrence. But nothing else, strangely enough. On the other hand, lobster and every kind of shellfish from the Gulf is everywhere abundant, as is a terrific range of fresh fish, gorgeous stuff, even in your neighborhood IGA.

    So the lack of crab diversity is obviously a strictly cultural thing, linked to the Québeçoise perspective, and not to availabiliity.

    Unfortunate bottom line: it's waaay easier to get a soft shell crab in Kansas City than it is in the North Country.

    Sigh....

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #66 - May 26th, 2018, 6:39 pm
    Post #66 - May 26th, 2018, 6:39 pm Post #66 - May 26th, 2018, 6:39 pm
    Soft shell crab $5 per at Dirk's Fish. The brides favorite. Happy wife, happy life.

    DirksLTH1.jpg Lively soft shell crab, $5 per at Dirk's


    Dirk's, Count me a Fan!

    Dirk's Fish
    2070 N Clybourn Ave
    Chicago, IL 60614
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow

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