NJ Saltwater Fisherman Forums
NJ Saltwater Fishing Reports and Information => Helping Each Other Out => Topic started by: southjerseydeedee on November 02, 2009, 02:17:27 AM
-
I have gotten mixed information about the color of the crabs lungs as a indication of the freshness of crabs. I am confused and think I may have thrown away dozens of crabs that I could have kept. Do the crabs lungs have to be 100% clear, or can I eat crabs with slightly tan or beige lungs? I saw videos of crabs with dark lungs being cleaned and cooked. What do you do? What do you think? What have you experienced? Please respond before I give up altogether. Thank you very much for any advice. Denise
-
Denise
If you have a doubt about the freshness throw them out. Sea Food is nothing to be fooled with.
I will never utilize a crab, lobster, clam, etc that is dead.
If the crustation is cooked and cleaned properly I would keep them in the Fridge for a day, no more.
It is best to error on the side of caution, getting sick from bad seafood is a serious matter.
Hope it helps t^
-
you can tell by the smell.. the lungs have nothing to do with it.. but the above statement is correct.
-
all of the above. If it smells even a bit rotten toss them.
Go Fish