17

CRAB

A boat and trap are needed to be successful at crab fishing.

Pacific or Dungeness crab and the red or rock crab are the two
types in British Columbia large enough to make a meal.

ROAST CRAB

Place the live crab on the hot coals of a campfire with the
upper shell away from the fire. Cook the crab ten to fifteen

minutes on each side. Let it cool away from the fire. Clean by —

removing the gills and insides located at the base of the bottom
shell. Serve in the shell. Use a hammer or rock to crack the
shell; pull out the meat.

BOILED CRAB

' Drop the live crab in boiling sea water or salted water. Cook
ten minutes. Cool under running cold water. Clean and serve in
the shell.

SEA ANEMONE

The delicate pink and green tentacles of sea anemones give
them the appearance of sea flowers. The tentacles pull back
when danger threatens leaving a leathery outside. These animals
are usually found in sheltered tidal pools.

SEA ANEMONE Johnny John —

Ahousat

1. Cut under the anemone to remove it from the rocks without
touching the animal.

2. Soak overnight in cold fresh water to remove the peppery
flavour.

3. Before cooking, scrape the outer skin off the animal.

4. Place the anemone in a covered baking dish with half an
inch of hot water.

5. Simmer in a hot over. (425%) thirty to forty minutes until
tender.
The entire anemone is -‘aten.

OCTOPUS

The octopus or “devil fish’, as it is sometimes called, can
be found under rocks at low tide. {ts lair is reportedly marked
by a pile of sheils, the remains of many meals. To force the
animal out of its hole a sharp hooked stick is often used. The
octopus is hooked on the stick, and its head ts turned inside out.
The teeth, ink sacs and entrails are removed. It 1s then pounded
on the rocks to make it tender. Finally, the brown outer skin ts
pecled off leaving the white meat behind.

FRIED OCTOPUS Lily and Diane Brown -
Skidegate

1. Clean and skin the octopus. Coarse salt helps in scraping off
the skin.

2. Cut off the arms, then cut them in half crosswise.
3. Pound the meat until tender.
Dip in flour and fry in off until cooked (about 10 minutes).

A coating of egg followed by bread crumbs also works well
for deep frying rings (small crosswise arm slices) for 3 -4
minutes

“DEVIL” BURGERS

Clean and skin the octopus

Cut off the suckers

Grind the meat.

Add an egg and rolied oats to extend the meat.

Press into patties and pan fry.

left-over meat gravy sometimes is served over the burgers.

NM & Wh