Quote:
| Originally Posted by rustferret New disease in crabs and lobsters?
OK i know a lot of people don’t agree with it but I do take the odd lobster or crab, but only for my own consumption.
Any way earlier this year I had a lobster that seemed fit and well, was not in berry (would never take them), but when I cooked it the shell didn’t go the normal red colour it was more a very bark mottled colour. When I opened it up there was what I can only describe as black crude oil like substance running in strings like a fungus through all the edible meat of the tail and claws. This was not a case of puncturing the gut.
My buddy had a lobster that was the same, and then last week I had two crabs that had the same problem.
I have never seen this before, and as a kid spent much of my youth in Cornwall and used to help the fishermen pull their pots and never herd of this.
These crustation have been caught off Bridlington, has any one any idea what this is as I have asked quite a few people and now one has come across this before, and I am concerned that maybe this is a new disease or a result of pollution.
Rustferret |
I've not heard of this either
Are you getting them from the same small area? If you can pinpoint an area, it might be easier to find a cause.
Some years back I had some edible crabs off shore from Brighton. The sheels were ulcerated and wafer thin, even when hard. I only noticed when one disintegrated in my hand, just crushed in a normal grip
Adrian