| Laurel_(Bay) Description and information on Laurus nobilis. |
| Our_Bushtucker_Website Literacy project by students at Larapinta Primary School. Includes photograph, description, habitat, and method of collecting for each plant or animal, as well as information on the climate, geography |
| Our_Wild_Foods_to_the_World Australian edible plants information page. Includes photos. |
| Razor_Clams Instructions on digging, cleaning and cooking razor clams along the west coast of the USA. Includes photographs. |
| Razor_Clams,_Oregon_Coast One page of instructions for digging, catching, cleaning and cooking razor clams. |
| Samphire General information about Crithmum maritimum or sea fennel. |
| Sassafras Information and description on Sassafras officinale. |
| School_of_Self-Reliance\'s_Wild_Food_Foraging_Page Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle. |
| Seattle_Times__The_Geoduck_Chronicles How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required] |
| University_of_Kentucky_Entomology_for_Kids__Bugfood! Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography. |
| Use_of_Insects_by_Australian_Aborigines Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art. |
| Weird_Meat Blog documenting unusual eating experiences. Includes articles, travel stories, photos. |
| Wild_Harvest Information on gathering and cooking mushrooms, fiddleheads, ramps, and leaks. Calendar of seasonal availability, recipes and tips. |
| Wilderness_Survival__Edible_Plants Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties. |
| You_Can_Become_a_Hardcore_Forager Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish. |
| Disgusting_critter_just_needs_a_new_image_____and_gravy_ Humorous article from The Standard-Times containing information on eating nutria. (November 19, 1997) |
| American_Cheese_Society From the not-for-profit organization which promotes cheeses. General information for all cheese types. |
| Black_Diamond The snack that peels with a twist. Cheestrings product info, games, activities and contests. [Requires Flash.] |
| British_Cheese_Board Information on British cheeses, including links to producers and recipes. |
| Canadian_Cheese_Encyclopedia Information about cheeses including history, recipes, and cheesemaking. |
| Cheese_101 A cheese primer for beginner cooks from the Reluctant Gourmet. |
| The_Cheese_Diaries Pictures and posts from writers who adore cheese of all kinds. |
| Cheese_Island Quirky reviews of various cheeses, paying attention to the all-important distinction between "good cheese" and "bad cheese." |
| Cheese_of_France Official site on French cheese. Quizzes, recipes and suitable wines suggested. |
| Cheese_com Everything you want to know about cheese. Extensive search features. |
| Cheeses_From_Spain The Spanish Trade Commission's visual guide to hundreds of regional Spanish "quesos" |
| Cheeses_of_France Origin of cheese and specific information about French cheese. |
| The_Cheeseweb Information about cheese, cheesemakers, cheese sellers and cheese events around the world. |
| Cook\'s_Thesaurus___Cheeses Synonyms, equivalents, and substitutions for a variety of semi-firm cheeses. |
| DolceVita_Cuisine A concise look at Italy's most popular cheeses. |
| Dream_Cheese Descriptions of various types of specialty cheeses including their origins and serving suggestions, tips on buying and storing, receipes. |
| Epicurious__Cheese General introduction to cheese and links to more specific descriptions of many gourmet cheeses. |
| French_Cheeses Overview 400 French cheeses with wines, regions, and seasonal recommendations. |
| Great_Cheeses_of_New_England Descriptions of area cheeses, with chefs' cheese recipes, tips on nutrition, storage, serving and pairings. |
| Greek_Cheeses Descriptions of the varieties commonly used, including feta. |
| Hispanic_Cheeses A guide to Hispanic cheeses and creams. |
| I_Love_Cheese The American Dairy Association's official site includes recipes and information on nutrition and storage of cheese. |
| Lancewood_Cheese The official site for this South African cheese producer. Includes recipes and other helpful information. |
| Mousetrap_Cheese Information about a working cheese dairy in Herefordshire, England, and information about the cheeses. |
| Netherland\'s_Cheese Information on cheesemaking, cheese markets, museums, and serving suggestions for cheeses from the Netherlands. |
The Barney Family 
INTRODUCTION
These pages will provide detailed information on the blue crab, and can be very helpful in locating and catching this crustacean. I hope these pages will provide information for those interested in marine recreation as well as providing a tasty meal as the end result.
The scientific name (Callinectes sapidus Rathbun) of the blue crab aptly describes the species. It was derived from Latin and Greek: Calli, beautiful; nectes, swimmer; and, sapidus, savory. A literal translation might be the beautiful savory swimmer. Rathbun refers to the late Dr. Mary Rathbun, who described the species in 1896.
The blue crab is one of the most common marine invertebrates living in estuaries in the Western Atlantic Ocean. The common range of the blue crab is from New England to Florida and the Gulf of Mexico. Periodic appearances of the blue crab have also been noted in parts of Europe, most likely due to transportation of the species in ships ballast. The blue crab may be found in salt, fresh and brackish waters but is most prevalent in brackish water, a mixture of fresh and salt waters.
As a scavenger, blue crabs eat edible wastes in the water. Crabs are also predators. They feed on clams, oyster and mussel beds, as well as some types of marsh grasses and seaweeds.
The blue crab may grow up to eight inches lengthwise across the shell. Like most large crustaceans, the blue crab has a hard shell, or carapace. The carapace ranges in color from olive, brown, or reddish, to varying shades of blue and is made of chitin that is hardened with calcium. The eyes, which rest on short stalks, are compound eyes, like those of insects. Stalked compound eyes permit the crab to see even the smallest of movements in almost all directions. As a true crab, the blue crab has five pairs of legs. In the male, these legs have a bluish-grey color and are the source of the common name "blue crab". In the female, however, the tips of the legs are reddish-orange.
To some people blue crabs are as much a part of a summer vacation as sun bathing. Recreational crabbing is a popular, relatively inexpensive, and a family oriented outdoor activity that usually provides a tasty and nutritious meal. Most people "crab" primarily "to catch crabs to eat", for others it is a "family and friends, food plus the outing", but the food is always the main reason. The prospects of a "crab supper" is a necessary component of the crabbing experience.
It is estimated that approximately one third of saltwater anglers have participated in recreational crabbing at least once a year. Although crabbing is less prominent than the saltwater fishing, it is an important component of marine recreation.
The blue crab supports a large recreational sport fishery as well a tremenduous commercial fishery. Many researchers, recreational and commercial fishermen, naturalists, and consumers hold the blue crab in very high esteem. The blue crab is a highly prized commodity to consumers.
Regulations for recreational
crabbing should be reviewed. Be advised that regulations may be different
on refuges and wildlife management areas.
This set of pages will discuss
the Life Cycle and Identify the blue crab by sex and in all the adult stages.
We will continue discussion with different methods of Crabbing, and for reference we will provide
links to NJ Fish and Game regulations, Costal Tides, and links to Weather Forcasts. With our final pages we will finish up with some tasty Recipes.
Introduction
Life Cycle | Identification | Catching
Tides & Weather | NJ Crabbing Laws
Recipes
