Stone Crab Season Is Open, Top 10 Stone Crab Trivia Facts
Today, stone crab season officially opens and runs through May 15. We have assembled some trivia you may find useful around the dinner table, at a bar with friends, or if you ever end up on a quiz show. Enjoy.
10. Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida. [FoodReference]
9. Stone crabs are a good, low-fat source of protein, vitamin 6, selenium and magnesium. [NOOA]
8. All of the stone crab claws on the market come from wild fisheries; there is no aquaculture for stone crab claws. [NOOA]
7. The only significant predator of adult stone crabs is the octopus and
human beings. Juvenile stone crabs can be eaten by carnivorous fish
such as groupers and snappers. [Wikipedia]
6. The stone crab fishery is unique because only the claws are harvested; the crab is released back into the water and can grow new claws if it survives the declawing process. [Wikipedia]
5. Stone Crab (Menippe Mercenaria) Menippe - Greek, meaning force or courage. Mercinaria - Latin, something of value. [Joe's]
4. Predators that feed on stone crabs include horse conch, grouper, sea turtles, cobia, octopi, and humans. [TexasParks&Wildlife]
3. The main two types of stone crab are the Gulf stone crab and the Florida stone crab. Interbreeding has caused a hybrid type of the two. In the fishing industry, all are caught and sold interchangeably for distribution to restaurants and other places as a food source. [EHow]
2. Stone crabs can lose their claws and then grow them back. New claws take one year to fully regenerate. The largest claw is called a crusher claw. The smaller one is the pincher claw. Stone crabs are considered right-clawed or left-clawed depending on which side their crusher claw is on. [EHow]
1. The probability of surviving the declawing process and living to grow new claws is doubled if only one claw is taken. [Wikipedia]
Get the Food & Drink Newsletter
Our weekly guide to Miami dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.