Dungeness Crab Season Opens November 1

The Dungeness crab season opens this coming Saturday, November 1, here in Northern California. However, the commercial crab season will not open until after November 15. I am looking forward to indulge on Dungeness crabs this year and until next year.


Dungeness crab sport fishing season opens Saturday Wildlife officials expect decent year By Samantha Clark

SANTA CRUZ >> Dungeness crab fans can start fishing this weekend but must wait to set their nets after 12:01 a.m. Saturday.

Previous years have yielded high numbers, but Dungeness crab catches tend to be cyclical. State Fish and Wildlife expects to see more average seasons in the future.

"We're coming off really good crab years, so people might expect some leaner years to come," said local sportsfisher Mike Baxter. "But we're hoping it'll be as good as last year."

He said expectations are high.

The crabs are often found at sandy or sand-mud bottoms at depths less than 300 feet. They tend to live in cooler northern and central California waters.

Fisherman can keep a maximum of 10 Dungeness crabs with shells larger than 5.75 inches across. Cabbers on party boats can keep up to six crabs that are a minimum of 6 inches.

Regulation requires that fishers monitor their gear and raise nets every two hours to make sure undersized and unwanted species can be quickly released.

Fish and Wildlife also suggests trap fishermen watch their traps because if lost, they can kill crabs.

Crabbing is banned in the San Francisco and San Pablo bays, which are crab nursery areas.

Commercial fishers, whose season begins Nov. 15, use the sport opener to gauge roughly how their season will fare.
Advertisement

"If the sports guys get a few, the commercial guys get a little excited," said Hans Haveman, owner of H&H Fresh Fish, a local purchaser. "They are definitely watching what the sport guys are doing, but it's kind of hard to tell.
Dungeness Crab Sport Fishing

General sport regulations for Santa Cruz County:

Season: Nov. 1 to June 30

Crab size: Minimum of 5.75 inches across

Daily limit: 10 per day

Source: State Sport Fishing Regulations, Ocean Ed., http://goo.gl/eTUKb8

Roasted Duckling-A Gift from Our Neighbor

The other day, our next door neighbor surprise us by giving a roasted duck in exchange for the 2 lb whole Dungeness crab that I gave her recently. I have never cook duck by rotisserie, so I have no idea how it taste. My neighbor has an expensive rotisserie set-up. She said it was not that hard, but required an overnight of brining. THE COOKED duck THAT SHE GAVE US WAS delicious.

I searched in the Internet how to cook duck by rotisserie and here is what I learned. The duck is better if you brine it overnight before cooking it. All sorts of flavor can be added by brining. Orange juice, tea, cider, beer, wine, soy sauce and many other liquids can be used to replace the water. Then add complimentary herbs and spices to create your own special flavor blend. For directions on how to brine a duck, check out: whatscookingamerica.net/Poultry/BriningPoultry.htm

Typically a 5-pound duck will cook in 1-1/2 to 2 hours. The internal temperature at the leg joint should reach 175 degrees F. Also, check to see if the leg joint is loose and tender and juices run clear.

If using a table top rotisserie, set heat to medium-low. If using a grill, heat grill to medium and place a drip pan under the duck to catch the rendered fat.

Have You Tasted Tripe Soup?

My American-Italian neighbor and I started talking about food again yesterday. We talked about tripe and garbanzo dishes. This subject reminded me of my article on tripe dishes that I am reposting as follows: Bon Apetit!

Cow Tripe Soup-Italian-Pinoy Style

Last month, my next door neighbor who was originally from Italy surprise my wife and I with cow tripe soup that she cooked. She said she just makes this soup once and a while, but she was very grateful with us taking her out to the Casino every other week so she makes the soup as a special treat. I once mentioned to her that in the Philippines, one of my favorite dish is cow tripe cooked in tomato sauce with garbanzo beans and plantains.

I also know that the best tripe soup is the Caribbean version that a former college mate once prepared during one of our pot luck parties while I was still in graduate school. I also am aware that tripe has to be pressured cook so it will be tender or boil for at least two hours. During the boiling process, the fat that floats at the top of the pot is removed so that it still be a healthy meal for people who are overweight, diabetics or have high blood pressure like myself and my wife. Here's the recipe that my Caribbean friend gave me. He said this recipe was from his mother a native of Jamaica. The following recipe will served 6 and takes about 3 to 4 hours to prepare.

Ingredients:

2 Tsp oil
1 cup diced onions( preferably sweet onions)
4 sprigs fresh thyme, divided
2 lbs cow tripe, cut up and thoroughly washed
Salt and pepper to taste
Water
1 lb pumpkin (calabaza squash), cut into small sized chunks
2 lbs half-ripe plantains, peeled and cut into 1/2-inch
8 -10 okra
Dumplings (optional)

Preparation:

Heat oil in pressure cooker. Add onions and saute until translucent, 3-4 minutes

Add 2 sprigs of thyme and saute for 1 minute. Add tripe along with salt and pepper to taste and saute for 4 minutes. Add 6 cups water, stir and cover pressure cook and let cook for 50-55 minutes. Time begins from the first whistle.

Add enough water to make soup, cover pot and pressure cook for 6 minutes. Time begins from the first whistle. Release pressure cooker valve to let out steam and open pressure cooker. Add pumpkin, plantains and remaining thyme. Cook until plantains are almost melting. (Do not close pressure cooker at this stage, just rest the cover on top of the pot).

Add okra and dumplings to pot, cover and let cook for 7-9 minutes or until dumplings are cooked thoroughly. Taste for seasoning and adjust if necessary. Stir and serve.

The Philippines-Italian version is much simpler. Instead of plantain, my neighbor used potato cubes and no squash and okra are in the recipe. The pure Filipino version is very similar to the Caribbean recipe, but instead of okra, garbanzo beans are used. This soup is one of my favorite dishes. It is considered a main dish in the Philippines, not just a soup. There is a restaurant in Marinduque that prepares a delicious version of this tripe dish. Have You tasted a tripe dish?