Crab fishing and farming

 

 

 

Home

Index "Crab farming"

 

 

 

Glossary:

“moeche”: soft shell crabs;

“spiantani”: crabs that within one or two days will become moeche;

 “boni” crabs: crabs that within three weeks will become moeche;

 “matti” crabs: crabs that will not moult during the harvesting season;

 “moeche dure”: crabs that have already replaced and hardened their shell;

“mazenete”: female crabs that carry eggs.

 

CATCHING CRABS

In shallow water, crabs are captured in two types of baited trap: a pegged down net (called “tresse”) ending in a funnel-net (called “cogolli”) or a circular drop net (called “cerchi”) which is mainly utilized during the autumn to catch “mazenete” (i.e. females carrying eggs). The crabs which are caught in the "cogolli" are collected and carried in wet jute-bags.

72

97

SELECTION

Captured crabs are placed on a sloping and edged board  (called “gorna”) with a narrower end which can be shut. Through the open side, crabs that have already replaced and hardened their shell (“matti” crabs and “moeche dure”) are released back into the water.

44

45

Through experience, the “moecante” learns how to distinguish the different  types of crabs, to select the “boni” and the “spiantani” releasing the “matti” and the “moeche dure”.

“Spiantani” and “boni” crabs are selected and placed in separated baskets called “vieri”. The baskets are hanged on poles structure placed in shallow water and are periodically submerged according to tide fluctuation.

“Vieri” are frequently opened and inspected to monitor the moulting phases. A delay may turn into the growth of crabs to post-moulting stage with the result that crabs that have already hardened their shell can attack and eat “spiantani” which are less aggressive and more vulnerable.

Thus, the “boni” basket is checked every three days, while the one containing “spiantani” is inspected twice a day. “Mazenette” are never placed in the “vieri” as they may become aggressive toward more vulnerable moulting males and they may eat them.

46

71

SELECTION OF "SPIANTANI"

“Spiantani” show a greyish color; they need to be handled very carefully to avoid to pressure their abdomen which could cause their death.

“Moeche” are moved out of “vieri” and of water when their shell is still soft and they are placed into boxes with ice in order to keep them alive for two-three days.

 

DISTRIBUTION

“Moeche” are then brought to fish-market. Before the sale, two sea-water buckets are poured on each box. “Moeche” absorb the water gaining the lost water and weight.

70