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Soft Shell Crab

Soft Shell Crab
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  • Post #61 - June 2nd, 2013, 12:23 pm
    Post #61 - June 2nd, 2013, 12:23 pm Post #61 - June 2nd, 2013, 12:23 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, 1:12 pm
    Post #62 - May 29th, 2016, 1:12 pm Post #62 - May 29th, 2016, 1:12 pm
    SSC3.jpg Hello gorgeous !
    Hold my beer . . .

    Low & Slow
  • Post #63 - May 30th, 2016, 6:42 am
    Post #63 - May 30th, 2016, 6:42 am Post #63 - May 30th, 2016, 6:42 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, 8:47 am
    Post #64 - May 30th, 2016, 8:47 am Post #64 - May 30th, 2016, 8:47 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, 8:59 am
    Post #65 - May 30th, 2016, 8:59 am Post #65 - May 30th, 2016, 8:59 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, 5:39 pm
    Post #66 - May 26th, 2018, 5:39 pm Post #66 - May 26th, 2018, 5:39 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
    Hold my beer . . .

    Low & Slow
  • Post #67 - June 15th, 2019, 5:40 am
    Post #67 - June 15th, 2019, 5:40 am Post #67 - June 15th, 2019, 5:40 am
    Made the yearly trek to Dirk’s for soft shells yesterday.
    Ordered ahead and got a mix of Hotels and Mediums(really small).
    They came in Thursday. Next year I’m going down on the day they come in.
    Also purchased some very nice Virginia oysters.
    Traffic wasn’t too bad going down the Eden’s but we stopped at Fresh Farms Touhy on the way back and went over to 294 where traffic came to a stop right at Lake-Cook.
    Detoured around to Half Day.
    Anyway soft shells were superb as always!-Richard
  • Post #68 - June 17th, 2019, 10:59 am
    Post #68 - June 17th, 2019, 10:59 am Post #68 - June 17th, 2019, 10:59 am
    Anyone know who is selling soft shells right now in the North, Northwest Burbs?
  • Post #69 - May 21st, 2021, 1:14 am
    Post #69 - May 21st, 2021, 1:14 am Post #69 - May 21st, 2021, 1:14 am
    Back on track this year, I performed my usual May trip to Dirk’s for soft shells.
    I call in the morning to verify a shipment has just arrived, place an order and make the trip from Wisconsin.
    I clean, a little white pepper, dredge in flour and fry in olive oil, unsalted butter.
    Served with lemon wedge and sautéed Fennel from Fresh Farms.
    Some the best soft shells we have EVER had.
    Small, pricey but pristine in flavor and freshness with some actual kicking around.
    On another note the Vienna Factory Store on Damen is finally closed.
    -Richard
  • Post #70 - May 6th, 2023, 6:57 pm
    Post #70 - May 6th, 2023, 6:57 pm Post #70 - May 6th, 2023, 6:57 pm
    in stock at Dirk's today, $12 each. i thought about changing plans and grabbing some but we had too many people coming to dinner so had to stick with side of salmon. will try to go back soon for them.
  • Post #71 - May 8th, 2023, 5:40 pm
    Post #71 - May 8th, 2023, 5:40 pm Post #71 - May 8th, 2023, 5:40 pm
    Had some @ Go4Food a few days ago.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #72 - May 8th, 2023, 7:31 pm
    Post #72 - May 8th, 2023, 7:31 pm Post #72 - May 8th, 2023, 7:31 pm
    Jazzfood

    Had some @ Go4Food a few days ago.


    My current favorite place in the city to have them.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"

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