Taste of Schenectady® Vol. 3 • No. 6
The Mission of Taste of Schenectady® is to promote mom and pop and independent-owned food and lifestyle businesses and gastronomy—the art of good living. As former chefs and restaurateurs, we have over 32 years experience in culinary arts, fine dining, gourmet sourcing of products and travel. Taste of Schenectady® and Beyond is The Gourmet Food and Lifestyle Connection© Each issue of Taste of Schenectady® is filled with stimulating articles, recipes, and news, as well as destinations of places to dine, play, shop, and sip. Check out new destinations, and culinary tips for cooking at home. Thanks for reading Taste of Schenectady® Please make sure to patronize our advertisers who make it possible for you to receive a complimentary copy of our Gourmet Food and Lifestyle Connection© magazine!
The Mission of Taste of Schenectady® is to promote mom and pop and independent-owned food and lifestyle businesses and gastronomy—the art of good living. As former chefs and restaurateurs, we have over 32 years experience in culinary arts, fine dining, gourmet sourcing of products and travel.
Taste of Schenectady® and Beyond is The Gourmet Food and Lifestyle Connection© Each issue of Taste of Schenectady® is filled with stimulating articles, recipes, and news, as well as destinations of places to dine, play, shop, and sip. Check out new destinations, and culinary tips for cooking at home. Thanks for reading Taste of Schenectady® Please make sure to patronize our advertisers who make it possible for you to receive a complimentary copy of our Gourmet Food and Lifestyle Connection© magazine!
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22 taste<strong>of</strong>schenectady.com <strong>•</strong> <strong>Vol</strong>. 3 <strong>•</strong> <strong>No</strong>. 6<br />
SUSTAINABILITY OF<br />
SEAFOOD IS HANDY.<br />
As the world’s population<br />
increases and more people<br />
take advantage <strong>of</strong> the Earth’s<br />
resources, we are putting an<br />
ever-heavier burden on the<br />
environment. Sustainability is<br />
an important component <strong>of</strong><br />
the fishing & seafood industry.<br />
It’s the Season: S<strong>of</strong>t-Shell Crabs!<br />
By Food & Travel Editor David Long<br />
Atlantic blue crabs molt from late spring to early fall, with May<br />
through September ranking as the most productive months.<br />
In the United States,<br />
s<strong>of</strong>t-shell blue crabs<br />
are caught and sold<br />
fresh from April or May<br />
through September.<br />
NYS allows crabbers to<br />
harvest 50 crabs daily<br />
all-year-long. Minimum<br />
size limits are: Hard Shell,<br />
4 1/2”; S<strong>of</strong>t-shell 3 1/2”;<br />
and Peeler-Shedder<br />
3”. Peeler/shredder is<br />
when the crab is about to<br />
molt or shed its hard outer<br />
shell. At this stage, the<br />
crab has a fully formed<br />
s<strong>of</strong>t shell beneath the<br />
hard outer shell. The<br />
impending shedding<br />
process is evident by the<br />
white coloration along<br />
the outer rim <strong>of</strong> the<br />
paddle-like appendages<br />
on the crab’s fifth pair<br />
<strong>of</strong> legs. Deep-frying is<br />
a popular serving style<br />
for s<strong>of</strong>t-shell crab in the<br />
United States, and they<br />
are <strong>of</strong>ten served as sushi<br />
in Japan.<br />
The NYS Department <strong>of</strong><br />
Environmental Conserva-
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