Methods That Keep Seafood Alive
The trapping techniques certainly provide the best opportunity for the fisherman to land and supply the freshest highest quality product. When an animal becomes trapped in a closed area, it remains alive and untouched until it is removed. Therefore, as long as the traps are judiciously operated and emptied on a reasonably cycle the seafood is removed and slaughtered just prior to sale or use.
An excellent example of the use of traps (pots) is the crab industry. In fact, most crabs must be butchered while alive in order to ensure that the meat is well bled. Otherwise there will be a “blueing” of the meat. This is due to the blood chemistry of a crustacean.
While most animals have a heme (iron) complex in their blood, crustacean have a copper complex. When the blood is not removed prior to processing, the copper oxidizes, giving the giving the white crabmeat an unsightly blue color. Although the basic nutritional value is not impaired, the sensory-oriented consumer does not like and will not purchase blue colored crab.
The ultimate in retaining live fish and shellfish in containers or penned areas is found in fish farming or aquaculture. In this case, the raw materials are raised throughout their life cycle in captivity in a normal farming type operation.
Methods That Keep Seafood Alive
