Innovations and Advancements in Onboard Handling & Holding Practices in the Snow Crab Fishery

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Donna Greene
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1 Innovations and Advancements in Onboard Handling & Holding Practices in the Snow Crab Fishery THOMAS BROWN Assistant Director Centre for Aquaculture and Seafood Development

2 Introduction Where do we Focus! Onboard Handling Holding/stowage Practices Offloading Photo Courtesy: Tavel Limited

3 Onboard Handling Culling the Catch! Things to look out for! Exposure Stow quick during warm temps Impact Shock Don t drop the animals Missing Limbs Be Gentle Lift by the carapace Photo Courtesy: Tavel Limited

4 Onboard Handling What to Cull! Things to look out for! Undersize Soft Shell (White Crab) Bitter Crab Disease (BCD) Insure that you cull in areas near the fishing grounds BCD Crab Photo Courtesy: Tavel Limited

Onboard Handling Characteristics of BCD The crab is in a weakened state and may appear dead The upper shell has an orangepink colour, especially along the edges The crab looks as if it has been

5 Onboard Handling Characteristics of BCD The crab is in a weakened state and may appear dead The upper shell has an orangepink colour, especially along the edges The crab looks as if it has been cooked. The legs are a bright orange-red colour Underside of the body is chalky white The joints of the legs are often pinkish with red streaks. The meat has almost liquefied, when cooked it has a very bitter taste BCD Crab Photo Courtesy: Tavel Limited

6 Onboard Handling Handling Crab Infected with BCD Proper disposal of infected crabs is essential in controlling dissemination of the parasite. During harvesting, all crab that show any visual signs of BCD must be retained for disposal on shore. Under no conditions should BCD infected crab be returned to the water. BCD crab must be stowed on-board the vessel, separate from the rest of the catch in closed, watertight containers. Containers must be leak proof to prevent bodily fluids such as blood from escaping.

7 Exposure Keep crab out of the elements Shelter decks Stow as quick as possible in warm weather Photo Courtesy: Tavel Limited

8 Impact Shock Dropping Crab Kills! 100% 80% 60% 40% 0 ft 2 ft 4 ft 20% 0% 12 hrs 24 hrs 36 hrs 48 hrs 72 hrs Note: crab held in flake ice, in 70L crab pans

9 Impact Shock What about Culled Crab! -Undersize -Soft Shell 60 Drop and Air Exposure Related Total Mortality of Undersized and High Graded Snow Crab Two foot drop Four foot drop Six foot drop 60 Percent Mortality Grant 2003 Air Exposure Duration (minutes)

10 Culling on Deck Chute System

11 Culling on Deck Chute System

12 Culling on Deck Chute System

13 Culling on Deck Chute System Photos Courtesy: Tavel Limited

14 Missing Limbs Rough handling can cause autotomy Pre stowage Post stowage Old vs. New Loss Photos Courtesy: Tavel Limited

15 Missing Limbs Photos Courtesy: Tavel Limited

16 Holding Practices Types of Onboard Holding Refrigerated Sea Water Systems Crab Pans Bulk Stowage Flexible Bags

17 Holding Practices Refrigerated Sea Water Low Mortality Rates Reduced handling on deck Primarily Larger Vessels $$$$ Crab has to be handled again at dockside

18 Holding Practices Crab Boxes Boxes filled to 4 inches from the top. Facilitates box stacking. Enhances proper icing of catch. Provides for less handling of catch. Speeds up off-loading. Less impact shock. Photo Courtesy: Tavel Limited

19 Holding Practices Bulk Stowed Hold should be shelved. Hold pre-chilled (Low Temp High Humidity) Shelves 2-3ft. High (NL Prov. Regulations 3 ft. max.) Bulk Stowage without shelves causes crushing. Increases off-loading time. Handle gently - reduce missing limbs Photo Courtesy: Tavel Limited

20 Icing Crab/Ice Ratio 2:1, 1:1 Pre-chilled hold Low Temp.0-4 degrees C Ice must be able to melt High Humidity (above 75% ) Too much ice may cause limb loss (cold shock) Humidity if too low the gills will dry out Humidity Temp. (C) Hours to Death

21 Comparison of Chilling Method Percent Dead Method Temp. (C) 3 days 6 days 10 days Direct Ice 2 26% 84% 100% Non Contact Ice 2-5 4% 18% 30% Moist Air 5 10% 20% 30% RSW 4 2% 3% 3%

22 Flexible Crab Handling System Issues with Bulk Stowage: Longer unloading time. Unnecessary handling Stepping on crab and mortalities due to shock. Possible downgrading of crab and lower price. Back breaking labour

23 Flexible Crab Handling System

24 Flexible Crab Handling System Table 1: 2004 limb loss and grading results data. All data for the inshore commercial fisheries were provided by Tavel limited. % of Whole % Critical Weak Crab % of New Loss INSHORE L Bulk Stowed INSHORE L Bulk Stowed TEST VESSEL 2003 Bulk Stowed TEST VESSEL 2004 Bag System Table 2: 2006 limb loss and grading results data. All data for the inshore commercial fisheries were provided by Independent Dockside Grading Inc. (IDG). Total # Crab % New Limb Loss % Lively Crab % Weak Crab % Critically Weak Bag System (2006) Bulk Stowed (2006) % Dead Inshore Fleet 2005 (IDG Grading Data) * * * Inshore Fleet 2006 (IDG Grading Data) * * *

25 Offloading Handling gently while offloading RSW and bulk stowed boats will: 1. Reduce amount of limb loss - lift by the carapace if possible 2. Reduce Shock induced mortality

26 Offloading Ensure that all boxes are: 1. Filled 4 inches from the top to allow stacking and ice 2. All limbs are inside the boxes 3. Re-iced prior to departure from dockside 4. Protected from elements and travel on insulated trucks during long hauls. Photo Courtesy: Tavel Limited

27 Summary Reduce time that crab is subjected to environmental elements by promoting timely stowing procedures. Reduce the amount of handling/dropping of crab by incorporating an appropriate sized sorting table and chute system on all vessels. Encourage use of RSW tanks on vessels that can utilize this technology. Promote appropriate handling and icing procedures, and utilization of crab boxes on older 65ft vessels and vessels ranging from 35-55ft. Assess the utility of implementing the flexible bag handling system for vessels that utilize bulk stowage. Promote appropriate handling of crab during offloading and transportation

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