CHAPTER 20 CUTTING FISH, SHUCKING OYSTERS, AND CLEANING CRABS

Chapters in this book

1. Frontmatter i
2. CONTENTS vi
3. INTRODUCTION 1
4. CHAPTER 1 THE GULF AND FISHING 9
5. FISH
6. CHAPTER 2 INSHORE MIXED BAG 20
7. CHAPTER 3 CROAKERS (SCIAENIDAE) AND GRUNTS (HAEMULIDAE) 39
8. CHAPTER 4 JACKS (CARANGIDAE) 49
9. CHAPTER 5 GREAT AND SMALL PELAGIC FISH Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) 58
10. CHAPTER 6 SNAPPERS (LUTJANIDAE) 71
11. CHAPTER 7 GROUPERS AND SEABASS (SERRANIDAE) 81
12. CHAPTER 8 OFFSHORE REEF, RUBBLE, AND ROCK FISH 92
13. CHAPTER 9 DEEPWATER GROUNDFISH 112
14. CHAPTER 10 ASSORTED BLUEWATER PELAGIC FISH 120
15. CHAPTER 11 ON THE SUBJECT OF GULF MARINE EELS 130
16. CHAPTER 12 RAYS, SKATES, AND SHARKS (ELASMOBRANCHS) 132
17. INVERTEBRATES
18. CHAPTER 13 BIVALVES, GASTROPODS, CEPHALOPODS, AND ODDBALL INVERTEBRATES 146
19. CHAPTER 14 SHRIMP, CRABS, AND OTHER CRUSTACEANS 171
20. CHAPTER 15 A FEW WORDS ABOUT EDIBLE PLANTS FOUND CLOSE TO THE WATER’S EDGE 182
21. CHAPTER 16 SOME HONORARY FRESHWATER INCLUSIONS 184
22. NUTS AND BOLTS
23. CHAPTER 17 FINDING, BUYING, AND PROCESSING SEAFOOD 189
24. CHAPTER 18 THE ABCS 194
25. CHAPTER 19 BUYING AND STORING SEAFOOD 203
26. CHAPTER 20 CUTTING FISH, SHUCKING OYSTERS, AND CLEANING CRABS 213
27. RECIPES
28. CHAPTER 21 WHOLE FISH 223
29. CHAPTER 22 CUT FISH 235
30. CHAPTER 23 CRUSTACEANS 250
31. CHAPTER 24 BIVALVES, GASTROPODS, AND CEPHALOPODS 255
32. CHAPTER 25 PRESERVING THE CATCH 263
33. CHAPTER 26 BITS AND PIECES 274
34. ACKNOWLEDGMENTS 280
35. APPENDIX I COMMON SEAFOOD HAZARDS 281
36. APPENDIX II SPECIES NOT DESCRIBED BUT OF INTEREST 284
37. FURTHER READING 286
38. RECIPE INDEX 289
39. GENERAL INDEX 295