Showing 1 of 6 conversations about:
View Full Discussion
As someone in the industry, the concept of seafood pliers are horrible - They are glorified nutcrackers. Worse, this particular design cracks the shell into the meat, which damages the flesh and also makes cleaning more of a hassle. If an individual was serious about releasing crustacean meat, the main tool they would use are seafood shears with thin bird-beak-shaped blades, and a mallet only when the meat in the claw is stubborn.
WLVA posted a video below showing how they function. They do not fully close to avoid cracking shells into the meat.
Would seafood shears work well with stone crab?