FAQs Archive - Frenchys Stone Crab Market

Q: Do you remove the bloodline and pin bones from the fish?

Yes, we remove the bloodline and pin bones before shipping fish. Always check before consuming to ensure all bones were cut out.

Q: Is the fish fresh or frozen?

Unless otherwise stated, our fish is fresh and If you place them in the refrigerator after receiving them, they will be good for 3-5 days. If they go directly into the freezer, they can be saved for between 3-6 months.

Q: Can I leave my Stone Crab in the shipping box overnight once I receive it?

We do not recommend leaving the crab in the box once you receive it. Stone crab claws require open air to maintain freshness. If they are in an enclosed box/bag for over 48 hours, the claws will become acidic smelling. We recommend storing the claws in the refrigerator in the open air or the crisper drawer.

Q: Are the Stone Crab scored or pre-cracked?

No. We do not recommend scoring or pre-cracking stone crab claws, as the meat tends to dry out quickly once cracked.

Q: How many claws do I get per pound?

This depends on the size of the claw. Medium claws: 6-7 per pound Large claws: 4-5 per pound Jumbo claws: 3 per pound Colossal: 2 per pound Mega Colossal: 1 per pound <- These guys are HUGE!!

Q: How do I thaw frozen Stone Crab claws?

SALTWATER THAWING BRINE: You are looking for a ratio of about one-half cups of salt to one gallon of water. Put the container in your fridge or, if you don’t have room in your fridge, use ice bags to keep it cool. Keep in solution overnight for a fresh, just out of the water, taste!

Q: Are the Stone Crab fresh or frozen?

This answer depends on the time of year that they are purchased. At Frenchy's Seafood Market, our goal is to provide the freshest seafood possible. During the off-season, it is common for us to “Fresh Freeze” the crab after cooking to ensure freshness and preserve the already cooked meat. For thawing instructions, see “How do I thaw frozen Stone Crab claws?”

Q: How do you open Stone Crabs?

There are several options for opening stone crab claws. If you click HERE you will find our stone crab cracker. This is an industrial-strength cracker, which assists in opening the toughest shells! This cracker is best used for large quantities of stone crab claws. For smaller amounts, you can simply use the handle of a butter knife to open them. Use this with the same force that one would use to hit a nail with a hammer. Take care not to over crack the claws, as this will cause the shells to become embedded in the claw meat.

Q: Should I heat my claws or eat them cold?

Stone crab claws are similar to shrimp. Some people prefer them cold and dipped in mustard, while others prefer them heated. If you heat them, a quick dip (no more than a minute) in boiling water will bring them up to temperature!

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