Shellfish of the Big Bend

BLUE CRABS, Callinectes sapidus, are found in coastal areas from Canada to South America and are one of the most recognizable and iconic seafood species in the United States. The Big Bend region produces up to one-third of the annual commercial blue crab harvest in Florida. Blue crabs can be harvested recreationally with traps, dip nets, or hook and line almost year-round in Florida. Female crabs without eggs are legal to harvest but it is considered a good conservation practice to release females unharmed. Blue crabs can be purchased live and steamed at home with your favorite seasoning or steamed in the market before taking home. Soft shell crabs are blue crabs that have molted by shedding their shell. Crabs that are ready to molt (called “peelers”) are held in tanks and harvested immediately after molting before the new shell can harden – they can be eaten whole and considered a delicacy.

BLUE CRABS, Callinectes sapidus, are found in coastal areas from Canada to South America and are one of the most recognizable and iconic seafood species in the United States. The Big Bend region produces up to one-third of the annual commercial blue crab harvest in Florida. Blue crabs can be harvested recreationally with traps, dip nets, or hook and line almost year-round in Florida. Female crabs without eggs are legal to harvest but it is considered a good conservation practice to release females unharmed. Blue crabs can be purchased live and steamed at home with your favorite seasoning or steamed in the market before taking home. Soft shell crabs are blue crabs that have molted by shedding their shell. Crabs that are ready to molt (called “peelers”) are held in tanks and harvested immediately after molting before the new shell can harden – they can be eaten whole and considered a delicacy.

SHRIMP, Litopenaeus, are the most popular seafood in the United States. While the overwhelming majority of shrimp consumed is imported and farm-raised, the Big Bend supports a wildcaught fishery. Landings vary with 50-100,000 pounds of these delicious crustaceans harvested annually. They are harvested under strict environmental regulations using nets equipped with turtle-excluder and by-catch-reduction devices. There are several types of wild shrimp, Farfantepenaeus and Litopenaeus species, found in the waters of the Big Bend. Pink (locally known as “hoppers”), brown (“brownies”) and white shrimp are natural, flavorful and of premium quality. While each of these species has specific times of the year when they can be found fresh, shrimp can be purchased frozen year-round. The use of shrimp as bait for sports fishing has become an important fishery in the region. Over 225,000 pounds of juvenile pink shrimp are harvested annually from inshore waters using small trawls and kept alive in aerated tanks.

SHRIMP, Litopenaeus, are the most popular seafood in the United States. While the overwhelming majority of shrimp consumed is imported and farm-raised, the Big Bend supports a wildcaught fishery. Landings vary with 50-100,000 pounds of these delicious crustaceans harvested annually. They are harvested under strict environmental regulations using nets equipped with turtle-excluder and by-catch-reduction devices. There are several types of wild shrimp, Farfantepenaeus and Litopenaeus species, found in the waters of the Big Bend. Pink (locally known as “hoppers”), brown (“brownies”) and white shrimp are natural, flavorful and of premium quality. While each of these species has specific times of the year when they can be found fresh, shrimp can be purchased frozen year-round. The use of shrimp as bait for sports fishing has become an important fishery in the region. Over 225,000 pounds of juvenile pink shrimp are harvested annually from inshore waters using small trawls and kept alive in aerated tanks.

OYSTERS, Crassostrea virginica, have a long history as a favored food in the Big Bend region. Oysters flourish in the inshore waters where nutrient-rich fresh waters meet coastal saltwater. The eastern oyster grows rapidly and reaches market size (minimum 3” shell length) in less than two years. In Levy and Dixie Counties, oysters are extensively harvested from natural reefs by fishermen using long-handled tongs from small boats or by hand during “pick up” (extremely low) tides. Farming single oysters using floating or suspended gear on aquaculture leases is a new and growing enterprise in Dixie and Wakulla Counties. Oysters are enjoyed raw on the half shell or roasted and grilled in their shells. Shucked meats are typically fried but can be prepared in a variety of ways. People with compromised immune systems are at high risk and should avoid consumption of raw oysters. For more information, go to www.BeOysterAware.com.

OYSTERS, Crassostrea virginica, have a long history as a favored food in the Big Bend region. Oysters flourish in the inshore waters where nutrient-rich fresh waters meet coastal saltwater. The eastern oyster grows rapidly and reaches market size (minimum 3” shell length) in less than two years. In Levy and Dixie Counties, oysters are extensively harvested from natural reefs by fishermen using long-handled tongs from small boats or by hand during “pick up” (extremely low) tides. Farming single oysters using floating or suspended gear on aquaculture leases is a new and growing enterprise in Dixie and Wakulla Counties. Oysters are enjoyed raw on the half shell or roasted and grilled in their shells. Shucked meats are typically fried but can be prepared in a variety of ways. People with compromised immune systems are at high risk and should avoid consumption of raw oysters. For more information, go to www.BeOysterAware.com.

STONE CRABS, Menippe mercenaria, are one of Florida’s most sought-after delicacies, even though they were once considered nuisance catch by lobster fishermen. Stone crabs can be harvested commercially or recreationally from October 15 through May 15. Baited traps are the most common method for harvesting stone crabs for both commercial and recreational fishers, though some harvest them by hand using SCUBA. In Florida, only the claws (at least 2 ¾” in length) of males and nonegg-bearing females are legal to harvest. The crab must be returned to the water and it is considered best practice to only remove one claw, though it is legal to remove both as long as they are legal size. Fresh stone crab claws are typically available in seafood markets throughout Florida during the open season. Stone crab claws are easy to recognize – bright orange-red with dark purple or black tips – and house meat that is delicate and sweet.

STONE CRABS, Menippe mercenaria, are one of Florida’s most sought-after delicacies, even though they were once considered nuisance catch by lobster fishermen. Stone crabs can be harvested commercially or recreationally from October 15 through May 15. Baited traps are the most common method for harvesting stone crabs for both commercial and recreational fishers, though some harvest them by hand using SCUBA. In Florida, only the claws (at least 2 ¾” in length) of males and nonegg-bearing females are legal to harvest. The crab must be returned to the water and it is considered best practice to only remove one claw, though it is legal to remove both as long as they are legal size. Fresh stone crab claws are typically available in seafood markets throughout Florida during the open season. Stone crab claws are easy to recognize – bright orange-red with dark purple or black tips – and house meat that is delicate and sweet.

HARD CLAMS, Mercenaria mercenaria, are marine mollusks that support an important aquaculture industry in Levy and Dixie Counties. The area’s warm waters and high natural productivity allow for fast growth and continuous production. Over 90% of the state’s crop is harvested by aquatic growers in the Cedar Key area. Clams are benthic, or bottom-dwelling, and feed by filtering microscopic plants (algae) and nutrients from the water. Their heavy shells are connected with a strong hinge, which allows clams (like oysters) to remain closed for days in refrigerated storage. Most cultured hard clams are sold as live shellstock (both shells intact) and are shipped to markets fresh under refrigerated conditions. Several sizes (littleneck, pasta) are available year-round for steaming, roasting or grilling. Natural populations of the southern quahog, Mercenaria campechiensis, are recreationally harvested primarily in the Suwannee Sound area; their meats are usually stripped for frying or minced for chowders.

HARD CLAMS, Mercenaria mercenaria, are marine mollusks that support an important aquaculture industry in Levy and Dixie Counties. The area’s warm waters and high natural productivity allow for fast growth and continuous production. Over 90% of the state’s crop is harvested by aquatic growers in the Cedar Key area. Clams are benthic, or bottom-dwelling, and feed by filtering microscopic plants (algae) and nutrients from the water. Their heavy shells are connected with a strong hinge, which allows clams (like oysters) to remain closed for days in refrigerated storage. Most cultured hard clams are sold as live shellstock (both shells intact) and are shipped to markets fresh under refrigerated conditions. Several sizes (littleneck, pasta) are available year-round for steaming, roasting or grilling. Natural populations of the southern quahog, Mercenaria campechiensis, are recreationally harvested primarily in the Suwannee Sound area; their meats are usually stripped for frying or minced for chowders.

BAY SCALLOPS, Argopecten irradians, are bivalve mollusks that live in seagrass meadows in shallow water. Scallops were historically abundant throughout much of Florida’s coastal waters but are now mostly found in Big Bend waters, where vast seagrass meadows still support healthy bay scallop populations. Bay scallops can only be harvested recreationally in Florida. The fishery is managed by opening certain zones along the Big Bend to scalloping at different times. Visit FWC’s website (myfwc.com/fishing/saltwater/) for information on open dates and zones. Popular scalloping areas in the Big Bend include areas off Horseshoe Beach, Steinhatchee, Keaton Beach, St. Marks and Spring Creek. Check out www.flseagrant.org/fisheries/scalloping/ for more information, including scalloping maps and tips for getting prepared for your scalloping trip. When searching for scallops, be sure to protect the seagrasses on which scallops and many other organisms depend by being a seagrass safe boater, more at www.beseagrasssafe.com.

BAY SCALLOPS, Argopecten irradians, are bivalve mollusks that live in seagrass meadows in shallow water. Scallops were historically abundant throughout much of Florida’s coastal waters but are now mostly found in Big Bend waters, where vast seagrass meadows still support healthy bay scallop populations. Bay scallops can only be harvested recreationally in Florida. The fishery is managed by opening certain zones along the Big Bend to scalloping at different times. Visit FWC’s website (myfwc.com/fishing/saltwater/) for information on open dates and zones. Popular scalloping areas in the Big Bend include areas off Horseshoe Beach, Steinhatchee, Keaton Beach, St. Marks and Spring Creek. Check out www.flseagrant.org/fisheries/scalloping/ for more information, including scalloping maps and tips for getting prepared for your scalloping trip. When searching for scallops, be sure to protect the seagrasses on which scallops and many other organisms depend by being a seagrass safe boater, more at www.beseagrasssafe.com.