ST. PETERSBURG, Fla. — Stone crab season is upon us, and the waters off Tampa Bay are teeming with life.
And if stone crab season is open — then look for Matt Nuemann on the water — his workspace for more than 20 years.
He’s checking his stone crab traps one buoy at a time a few miles off Clearwater Beach, looking for claws.
There are keeper claws and throwback claws.
Some crabs are too light because they are molting.
Some crabs are pregnant.
And some crabs’ claws are too little, measuring under 2 7/8 inches.
Under or over, they all live and the claws regenerate.
“And this is the only sustainable industry out here, and it’s a pretty cool thing to be a part of,” said Nuemann.
Nuemann also discards by-catch like puffer fish, and mother-in-law fish.
Finally, he reloads bait, replaces the trap and heads in to Hookin’ Ain’t Easy for the boil.
Nuemann adds gulf water for seasoning and adds the claws when the water boils.
He brings it back to a boil for eight minutes.
Then he puts them in an ice bath for thirty minutes.
“The reason I put them in the ice bath is so they release from the shell,” said Nuemann.
And then the claws are ready to enjoy.