Now lay the crabs and the peeled legs on a sheet of metal or glass that has previously been placed in the freezer, and place back in the freezer for an hour or so. Next, place them on some good absorbent tissue paper to dry for a minute, and lightly pat off any excess water. The method that works for me involves first giving each crab a quick rinse in some fresh tap water to dislodge any small pieces of shell than may have gone unnoticed. Once prepared as above, crabs need to be frozen as quickly as possible. As soon as a crab dies the tissue starts to break down producing toxins, which fish can easily detect and avoid. The first rule of thumb is only freezer top quality crabs never be tempted to peel and freeze dead crabs because they make very poor baits by comparison. Starting from the pointed end, pull each leg segment free… the whole leg can be extracted segment by segment.įrozen peeler crab is a superb bait, and many anglers spend a considerable time preparing and freezing down prime crab. Carefully remove all of this material by cutting it away and the crab is ready for use.Ĭrab legs and claws are easy to peel, so long as they are ready, and make a good bait in their own right. Normally there will be some white shell matter between the leg segments: remove this, the hard eye sockets and mouth parts. Lastly lift each side of the soft body to reveal the dark coloured lungs. Carefully twist off the legs and claws at the body, cleanly removing each whole appendage. Remove the top shell, the side shells, and then prise away the shell from underneath around the leg sockets, and then pull the shell from the abdominal flap. First, kill the crab first by piercing it between the eyes with a suitable pointed tool. 5.9K In the second part of his peeler crab dossier Steve Walker deals with peeling, freezing and presenting this favourite fish-food.įollowing on from the collection of the crabs, peelers that are ready be used have to first be prepared either for mounting on the hook or for freezing… and it’s a messy business whichever way you look at it.
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