Gary's Seafood Specialties

"Famous By Word Of Mouth"

Florida Seafood

Catfish, Lake Okeechobee - Clams, Cedar Key - Cobia - Crabs, Florida Stone Crabs - Dolphin - Escolar - Flounder - Frog Legs - Golden Tile - Grouper, Black - Grouper, Red - Grouper, Scamp - Grouper, Snowy - Grouper, Wreck - Grouper, Yellow Edge - Kingfish - Lobster, Spiny Lobster - Mahimahi - Pompano - Sheephead - Shrimp, Head On, Fresh - Shrimp, Rock Shrimp - Snapper, Atlantic Lane - Snapper, Beeliner - Snapper, Brazilian - Snapper, Dog - Snapper, Genuine American Red - Snapper, Hog - Snapper, Mangrove - Snapper, Margate - Snapper, Mutton - Snapper, Porgy - Snapper, Yelloweye - Snapper, Yellow Tail - Sturgeon, Mote Marine Aquarium - Swordfish - Tuna, Albacore - Tuna, Bluefin - Tuna, Yellowfin - Trigger Fish - Tripletail - Wahoo

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(Everything is subject to government regulations and weather)

Florida Stone Crabs

Menippe Mercenaria and Menippe Adina

Florida stone crab season runs from October 15th through May 15th. Stone Crabs are more active when there are hurricanes, and as the temperature of the water drops. The rough weather causes the crabs to be more active, feed more and hopefully stumble upon the crabbers' traps.

True Gulf of Mexico stone crabs are tightly monitored by Florida's regulatory agencies. There are actually three species of crab that are recognized as "real" stone crabs. They include Menippe Mercenaria, Menippe Adina and the interbreeding of the two species. The Florida stone crab has a "first cousin" caught in Baja of Mexico, called the "Baja Stone Crab." Unlike the true Florida species, the Baja is fished year-round.

Stone crabs inhabit the bays and estuaries along the Gulf and Eastern Seaboard. The stone crab gets its name from its hard, stone-like shell. Adult crabs are easily recognized due to their oval body and two large claws. The adults have a dark brownish red body with spots of gray. An interesting mark on the stone crab claw is a blemish that resembles a thumbprint, as well as the distinctive black tip claw.

Florida law strictly prohibits the possession of whole stone crabs. Unlike other species of crabs, only one claw is harvested from the crab. Stone crabbers twist off the large claw, including the two knuckles and then release the crab back into the water. It takes about 18 months for the claws to regenerate. It is likely that the claws will be harvested 3-4 times over the lifespan of the crab. Stone crabs are cooked immediately after they are harvested to prevent the meat from sticking to the shells. Meat that sticks to the shell is an indication of poor handling upon harvest.

The stone crab's diet consists of oysters and other shellfish, which makes the meat rich, sweet and firm. This highly nutritious meat resembles lobster in both the appearance, as well as the flavor. Stone crabs are truly a delicacy of Florida!

Floridians enjoy stone crabs with a simple mustard sauce (mayonnaise, mustard, key lime juice, Worcestershire™ sauce and a splash of Tabasco™). This way the delicate flavor of the meat can be truly savored!

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