The Florida Stone Crab
This is a crab known for its claws and a season we look forward to each year. Meet the Florida Stone Crab. These crabs are harvested from the waters of Southern Florida – one claw at a time.
A renewable resource from the water itself, Florida Stone Crabs are harvested exclusively for their claws, which they’re able to regenerate when removed. The Florida Stone Crab season runs from mid-October through mid-March.
ABOUT THE FLORIDA STONE CRAB
The Florida Stone Crab (Menippe mercenaria) is a type of mud crab that burrows into muddy and sandy bottoms near river mouths, estuaries and mangrove forests around the coasts of Southern Florida. The latter provides the perfect space for these crabs, which are secretive in nature and like to hide under docks, mangrove roots or in small holes away from their natural predators like sea turtles, octopuses and grouper.
These crabs typically range in sizes from 5 to 6 ½ inches across their carapace, but it’s their black-tipped claws that really make this crab stand out. It’s the biggest crab you’re likely to find on a Florida beach, with 10 pairs of legs: eight for swimming and two for powerful pinching.
IT’S ALL ABOUT THE CLAWS
Primarily feeding on clams, oysters, snails and other mollusks, Florida Stone Crabs have powerful claws. Since its primary source of food is locked behind hard shells, these crabs have developed claws that can generate 19,000 pounds per square inch of force when closing.
Unlike other crabs, Florida Stone Crabs are only harvested for their claws which can regenerate, or regrow, if it’s been removed. This means the claw can be harvested and the crabs can be released back into their natural habitats while it grows back, a process that typically takes a year.
HARVESTING THE CLAWS
Florida Stone Crab Season is open yearly from October 15 to March 15. For a claw to be harvested, it now needs to be at least 2 ⅞ inches in length from the bottom section of the claw to the elbow, or first knuckle. Claws are available in a range of sizes from medium (7 to 8 claws per pound) to colossal (1 to 2 claws per pound).
To avoid the meat sticking to the inside of the claws, Florida Stone Crab claws are always cooked right after being harvested and either immediately sold or frozen to be sold later.
While it is legal to harvest both claws from the crab if they meet the size requirements, it’s frowned upon due to the crab’s chance for survival dropping significantly without both. Claws of an egg-bearing female cannot be harvested, and they must be returned to the water immediately.
It’s possible to distinguish between claws that are original and ones that have been regenerated. Here’s how: look on the inner facing side of the claw (propodus). If it’s the original claw, you’ll see a little print with continuous lines that look like a fingerprint. If the lines are broken or dotted, it is a regenerated claw.
Over 98% of the Stone Crab catch in the United States comes from Florida which is overseen by the Florida Fish and Wildlife Conservation Commission. As the leader in the fishery management, the FFWCC places limits on trap sizes, as well as number of traps and permits issued. Over 75% of the catch comes from Collier, Dade and Monroe Counties.
FLORIDA STONE CRAB AT WATER GRILL
These delectable claws are sweet and rich in flavor with a firm, dense texture. At Water Grill, we serve Wild Florida Stone Crab Claws chilled in two sizes - Large (3 to 5 claws per order) or Jumbo (1 to 2 claws per order). A mustard dipping sauce accompanies each order. This is a Southern Florida seasonal specialty and a must-try for any crab or seafood lover when available. Check out menus and seasonal availability here.
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The Ghost of the Coast Appears at Water Grill
Show of hands: who wants a cool nickname? No matter how hard you try, it won’t hold a candle to white seabass.
Known as “the ghost of the coast”, the nickname for white seabass (Atractoscion nobilis) is a reference to the fish’s ability to stalk and haunt its prey while hiding in kelp beds. They’re voracious predators and exclusive to the West Coast. Starting this month, the California ghosts of the coast are making a seasonal appearance at Water Grill.
Local Legend
White seabass is a true local treasure, found from Central California through Baja California. However, it’s not actually a true bass. It’s a member – one of the largest, in fact – of the Croaker (Sciaenadae) family. And, while “croaker” may not be as cool of a nickname as “ghost of the coast”, it’s more descriptive, as this family of fish makes drumming noises by vibrating their air bladders.
Seasonal Catch
The commercial fishing season in California typically runs from June through March (and year-round in Mexico). White seabass is caught by gill-net and hook and line in many areas off the California coasts, including sandy and rocky bottoms, near- and offshore and, of course, in kelp beds.
They’rea Keeper
White seabass can range from 10-lbs. to 60-lbs.; however, most white seabass will be in the 20-lb. to 30-lb. range. You know it’s a keeper when it’s 28” long. Literally. That’s the length a white seabass must be to keep. It signals that the fish has had an opportunity to reproduce at least once before being pulled from the rotation. Spawning season typically occurs from March to early June.
Fisheries management is supported by NOAA Fisheries, the California Department of Fish and Wildlife, the White Seabass Fisheries Management Plan (USA) and CONAPESCA and INAPESCA in Mexico.
This is in addition to support from the Hubbs-SeaWorld Research Institute. They operate a white seabass hatchery in San Diego, which contributes fish to the wild stock from grow-out pens up and down the Southern California coast.
Flavor
White seabass is known for its sweet flavor, firm texture and medium flakes. It’s a great fish for grilling, and its seasonal arrival is timed perfectly for enjoying in the summer months.
At Water Grill, we bring this all together in a preparation of rustic ratatouille, featuring Japanese eggplant, bell peppers, a garlic emulsion and basil oil. See our menus here.
