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Author Topic: Cook or Chuck ???  (Read 4924 times)
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mattio41
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« on: August 26, 2015, 07:01:14 AM »

I know there is a lot of threads about cooking dead crab. But I have a very specific situation I wanted to ask.

Left the house yesterday with 8 crab in the cooler from the night before. Refreshed the wet towel, and placed a new frozen Ice bottle and a left over bag of some ice that was mostly melted. All of them were very healthy and feisty. Left the house at 5:30 and returned home at 8:30 with a new batch to add to the count, lifted the towel and it looked like all of them were dead. I started checking one by one, and found that all but one had their mouths closed (read that here somewhere). The one that did not, was apparently directly under the frozen Ice bottle. With a little bit of time, all except the one came back around as they warmed up.

So my question is, The one that apparently had died, but was iced down and probably had perished within an hour or two. Do you cook him or do you chuck him??

Side not: I tagged him with a zip tie, and placed him at the bottom of the steamer, and did cook him with the rest. I have not picked him yet, because I was curious as to what the answer you guys say.
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arti0972
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« Reply #1 on: August 26, 2015, 07:26:07 AM »

I would venture to say that I'd toss the dead one. If I knew for certain how long ago it perished, then I may steam it. I usually don't let it go any further than 1/2 hour to an hour max.
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thbub61
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« Reply #2 on: August 26, 2015, 07:35:25 AM »

ive had them die on the trip home and steamed them several hours later with no problems
if caught the same day it died i would eat it
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lostrap
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« Reply #3 on: August 26, 2015, 07:50:08 AM »

That is a Loaded Question  Huh with many answers and opinions.
Markets will Steam Lobsters and Crabs when found dead.
Processors when bushels are delivered directly from the Boat to the Steamer are not sorted.
Fish Markets will Clean dead crabs meaning remove top shell, lungs some times, flush gut out , put on ice and sell. Never heard of any board of health warning or fining for this practice.
    
The Answer to many of those loaded questions Is.  IS IT WORTH THE RISK.

My question why put a suspect anything in the same pot as you said you did and cook it, you just cross contaminated,       Shell Fish make more people sick then any other Sea Food.

  And as your Avatar says
« Last Edit: August 26, 2015, 07:56:20 AM by lostrap » Logged
JLM66
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« Reply #4 on: August 26, 2015, 09:18:35 AM »

If you pull the backfin out and it sucks back in the crab is good. If you pull the backfin out and it doesn't suck back in toss it.
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lostrap
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« Reply #5 on: August 26, 2015, 12:09:43 PM »

If you pull the backfin out and it sucks back in the crab is good. If you pull the backfin out and it doesn't suck back in toss it.

Must be a MD thing  Wink In NJ if U pull the Swim Fin out it will Smile    Roll Eyes Cheesy Wink
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« Reply #6 on: August 26, 2015, 12:36:43 PM »

You did fine by marking it and cooking. After cooking try the meat, if mushy chuck it, if not you good to go.
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lostrap
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« Reply #7 on: August 26, 2015, 04:48:22 PM »

 Huh
You did fine by marking it and cooking. After cooking try the meat, if mushy chuck it, if not you good to go.
Huh Shocked   Too late by then  skull
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Mikie
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« Reply #8 on: August 26, 2015, 07:20:15 PM »

You probably killed him with the ice directly on him. If everything was as you said, I have no problem cooking him. Alive, refrigerated, very cold - no problem. Crabs will die from being too cold. Most seafood related illness is caused by raw seafood, spoiled seafood from improper handing or contaminated seafood from restricted harvest areas. If I bring a bushel of crabs in off the boat that has been kept in the shade and steam them immediately and should have a dead one I still cook it.
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jack1747
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« Reply #9 on: August 26, 2015, 07:27:42 PM »

You probably killed him with the ice directly on him. If everything was as you said, I have no problem cooking him. Alive, refrigerated, very cold - no problem. Crabs will die from being too cold. Most seafood related illness is caused by raw seafood, spoiled seafood from improper handing or contaminated seafood from restricted harvest areas. If I bring a bushel of crabs in off the boat that has been kept in the shade and steam them immediately and should have a dead one I still cook it.
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« Reply #10 on: August 26, 2015, 07:33:00 PM »

I hardly have any dead ones...If I do, I chuck 'em.  Why take the risk?
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« Reply #11 on: August 26, 2015, 07:35:58 PM »

I have eaten dead crabs for years . I steam them up as soon as I get home . so I know they wern't dead long , but if I buy them that is a different storie
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« Reply #12 on: August 26, 2015, 07:40:54 PM »

I have eaten dead crabs for years .



That explains a lot!  laugh laugh laugh
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crabbywaters
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« Reply #13 on: August 26, 2015, 09:44:23 PM »



That explains a lot!  laugh laugh laugh
Shouldn't you be in the SE fourm  laugh laugh

IMO.. it's dead. Toss it. It's not worth one crab.
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« Reply #14 on: August 27, 2015, 08:00:37 AM »

I'm with you Mikie.  If I know the "history" of the bushel then I don't have an issue with steaming a dead one for us.  I would never do it for someone else.  My family also knows if it doesn't taste right or is mushy, then don't eat it.
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« Reply #15 on: August 27, 2015, 01:02:16 PM »

Just remember to tell the ER dr. that you ate a dead crab so he knows what drug to give  you!   laugh laugh laugh
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Mikie
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« Reply #16 on: August 27, 2015, 01:46:42 PM »

Do you think the picking houses sort through the crabs before they steam them? Ever see the operation at J.M.Clayton? They dump all of those bushels in the steamer baskets and off they go!
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lostrap
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« Reply #17 on: August 27, 2015, 01:48:03 PM »

Just remember to tell the ER dr. that you ate a dead crab so he knows what drug to give  you!   laugh laugh laugh

 Cheesy  No problem I marked the bad one before I cooked them  so they can do a Autopsy  skull And I leave My Boat, 300 Traps 2000 ft Line, my case of Old Bay, 500 Lbs Chicken Necks to The First guy that attends my Wake and Funeral, I would leave the cat but it died last week  Huh  Wink Wink Wink Wink Wink Wink Wink Wink
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« Reply #18 on: August 27, 2015, 07:43:05 PM »

Where's the king when you need him? He'd make a comment about a dead pussy... laugh laugh laugh





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« Reply #19 on: September 29, 2015, 03:03:20 PM »

My question why put a suspect anything in the same pot as you said you did and cook it, you just cross contaminated...      

While I agree in principle (I won't cook and eat a dead crab), I don't think cross-contamination is an issue.  If properly cooked, everything in that pot is sterilized, and sterilized well.  Think about it, the pot is essentially an autoclave; at or above boiling temperature and with a decent bit of pressure as well. 
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