Jim Haguewood demonstrates how to clean a crab. Haguewood, a 1981 graduate of Washington State University’s hotel and restaurant management programs, has been eating and cleaning crab for as long as he can remember. His family owned the Haguewoods Restaurant in Port Angeles, Washington, for 58 years.
He is a former director of the Clallam County Economic Development Council and works with the Dungeness Crab and Seafood Festival in Port Angeles.
Jim says his favorite way to eat Dungeness crab is the simplest: cooked in salted water and then chilled.
A few weeks ago, Brian Toste ’99 and his three-man crew set out from Westport, in southwest Washington, in Toste’s 45-foot vessel Huntress in search of Dungeness crab. They spent the first few days tying line and setting out some 500 crab traps, circles of metal and wire about the size and shape of large truck tires.
A few days later, when the traps were full, they returned to their buoys and pulled them out of the water. The crew quickly empties them by hand, says Toste. They toss the females and the male crabs smaller than 6-¼ inches across the back into the water, replenish … » More …
“You look out on the ocean, and it looks huge. It looks like there’s space for anybody or anything out there.
“But,” says Steve Harbell, “really there’s a lot going on.”
Take, for example, crabbers and ocean-going towboats. Historically, the two have not mixed well off the Pacific coast. Dungeness crab fishermen typically set 400 to 500 pots in the waters off Washington’s coast. Multiply that by 228 fishermen, and you get a thicket of buoys attached by monofilament to the pots 50 to 250 feet below.
That same ocean, near shore, is a towboat highway over which huge boats towing barges laden with various … » More …