Fish of the month
May 2012 : Crab
Around the world there are more than 4000 species of crab, a crustacean notable for its claws and hardened protective shell. The claws of the crab contain a dense white meat, whilst the meat from the shell is soft, rich and brown.
Crab is a very delicate but versatile meat and can be used in salads, wraps, soups or soufflés.
Nutritional information
Crab is low in fat and high in protein as well as being a great source of vitamins and minerals including: iron, Vitamin C, Vitamin B-12, copper, selenium and zinc.
Fishing methods
Most crabs and lobsters are captured in baited pots (also known as traps or creels), but they can also be taken in trawls and static nets such as gill nets or tangle nets. In European waters, pots are fished individually or in strings (fleets) of up to 100 pots, at each end of which is an anchor and buoy. The total number of pots used is determined by boat size, the number of crew and the fishing ground.
Seasonality
The main fishing season for crabs is from May to December, peaking in the autumn when mainly mature females are targeted.
Sustainability
Fishing with pots is considered to be a sustainable fishing method for two reasons. First, there is a behavioural buffer against overexploitation, because capture relies on crabs being attracted to the pot only when they are feeding. Secondly, fishing with pots has very little effect on the seabed or other organisms in the fishing area.