See
advisories for the lake you fish.
Advisories
for the fish I catch
Marine Specific Advisories
 Why is Fish Healthy for You?
How
can I prepare and cook fish in a healthy
way?
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Got
your Claws in New Jersey Blue Crabs?
How to Properly Clean and Cook Blue Crabs
See
the 8 step process below.
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1.
Stun live blue crab by placing in ice water for five minutes.
Do not harvest blue crabs from the Newark
Bay, Hackensack River or Passaic River.
Limit consumption of blue crab from the Raritan Bay to one meal per month.
Crabs from these restricted areas contain elevated levels of contaminants,
such as mercury, PCBs and dioxins.
For
a PDF version of Got your Claws in New Jersey Blue Crabs?
Click
here for English
Click
here for Spanish |
WARNING
To prevent chemical contaminants from entering your body, clean crabs
thoroughly before cooking. Scrub exterior shells and remove entrails,
as chemicals concentrate in the crab’s digestive organs. Be
sure to remove the crab's green gland (tomalley). |
DANGER
Mercury, polychlorinated biphenyls (PCBs) and dioxins
are especially harmful to babies and young children. They can cause cancer,
developmental impairments and miscarriage. Women who are pregnant or plan
to become pregnant, breastfeeding women and young children should not
eat blue crabs from restricted areas* (*see back panel). |
DANGER
Do not clean or handle crab if
you have an open cut, wound, burn or a weakened immune system. Marine
waters naturally carry bacteria called vibrios, which can cause life-threatening
illness known as sepsis. Seek immediate medical attention if you develop
bulbous lesions or other signs of infection after being pinched by a
crab or having contact with marine waters.
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