Text 17928, 101 rader
Skriven 2007-07-13 11:09:02 av hap newsom
     Kommentar till en text av MICHAEL LOO
Ärende: RE: inedible species 819
================================
HIya Michael!


->  ->  HN> I thought their yeast rolls were way too sweet.
->  HN> Blech! I could hardly finish the one I tried and that was with it
->  HN> slathered in  butter!
-> 
-> At TR, as Dale points out, the butter that comes is mixed
-> with cinnamon and sugar.
->
tooooooo sweeeeeeeeeeeet for me!
 
->  HN> Carcinus maenus only gets to be about 10cm wide at it's biggest and
->  HN> widest  stage. It is a voracious predator on small shellfish and
->  HN> oysters, and even  other crabs in it's size range or even larger.
-> 
-> People eat the 1-2 cm crabs that live within oyster shells, so
-> perhaps we should turn the tables on the green jobbers and
-> harvest the juveniles to fry up nice and crisp like chicharrones.
-> 
I've never seen any marketed anywhere but you're welcome to give em a 
try....I'm sure they're in the Chesapeake too...and maybe even Boston 
Harbor...hold on, I'll check!......D. I. SKONBERG, Department of Food Science 
and Human Nutrition, University of Maine, 5736 Holmes Hall, Orono, ME 04469-
5736 

Since its introduction, the invasive European Green Crab (Carcinus maenas) 
has become an important predator along the New England coast. Green crabs 
have not been targeted by the crab picking industry because of their small 
size and low meat yield. However, their abundance and relative ease of 
capture make them a potential resource for a new capture fishery. Research 
is currently underway to examine the feasibility of producing and marketing 
various green crab products. Basic information on chemical composition is 
needed to facilitate the processing, utilization, and marketing of green crabs 
for human consumption. 

The objective of this research was to determine the nutrient content of 
green crabs harvested in the Gulf of Maine. 

Forty-two green crab were harvested in November, 2000, individually 
weighed, and measured for carapace width. Crabs were steamed, and claw 
and leg meat was picked by hand. Raw crabs were sampled for claw meat 
only. Meat from the three treatments (steamed claws, steamed legs, raw 
claws) was subjected to moisture, ash, mineral (calcium, phosphorus, 
magnesium, sodium, potassium), crude lipid, kjeldahl nitrogen, cholesterol, 
EPA, and DHA analyses.

There were no significant differences in crab weight and size among the three 
groups. Average weight and carapace width were 124.6 ± 23.3g and 79.7 ± 
3.9mm, respectively. Moisture, protein, and total mineral content of the crab 
meat averaged 78.7g/100g, 17.3g/100g, and 2.2g/100g, respectively. Leg 
meat had significantly (p < 0.05) higher lipid concentrations (1.16 g/100g) 
than either steamed (0.62g/100g) or raw (0.54g/100) claw meat. Omega-3 
fatty acid concentrations ranged from 98-416mg/100g and 119-412mg/100g 
for DHA and EPA respectively, and were significantly higher in leg than in claw

meat. 

Results indicate that nutrient composition of green crab meat is comparable 
to that of other North Atlantic crab species and can likely be processed, 
utilized, and promoted in a similar manner


->  -> What's philine orientalis? Do you get them at philine's basement?
->  -> Are they a snail or something like that? Are they edible?
->  HN> Always with the "are they edible" (grin)
-> 
-> Well, what do you expect?
-> 
Pretty much what I got (grin)

->  HN> they  taste nasty bad as they exude an acidic slime as a 
defense...even
->  HN> the green  crabs won't eat em!
-> 
-> I'd try them happily. With and without slime.
-> 
You might try the first one happily...the second might be a bit tougher to be 
enthusiastic about (grin). I'd be willing to capture it on film...well digital
at 
least!

->  HN> As to what they are they are a sea slug about as long
->  HN> as your  pinky finger. Pale translucent white, you can see the gizzard
->  HN> plates in it's  body that it uses to grind up the shells of the tiny
->  HN> bivalves it feeds upon.  
-> 
-> How neat. It sounds as though they may actually be
-> kind of pretty.
-> 
They are nudibranchs, although not nearly as colorful or showy as most of 
their cousins....they are pretty in a ghostly pale sort of way I suppose...the 
fact that they live on mudflats and feed on clams that are maybe 6mm in size 
(gemma gemma) and (nutricula) doesn't put them in the limelight very often. 
Amanda is breaking new ground with them as so little is known about them at 
this point.

chat with you soon!
hap 
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