What is required for handling stone crabs immediately after harvest to ensure meat quality before reaching the processor?

Fishermen are required to keep the crabs alive by placing them in refrigerated or chilled water.

Due to the requirement that the crab survives the claw removal, immediate handling protocols are extremely strict to maintain the quality and safety of the detached claw. Fishermen must ensure the living health of the crab immediately upon capture. This is achieved by placing the crabs into chilled or refrigerated water on the boat. This procedure acts as a critical first step in the cold chain, preventing undue stress on the crab and slowing the degradation process of the meat in the detached claw while awaiting transport to the processing facility. This initial environmental control directly impacts the final flavor and safety profile of the product.