New Jersey's 83 miles of bayshores and 127 miles of Atlantic coastline are rich in marine sources and great for crab fishing whether for enjoyment or to catch your next meal. Fish for crab in a variety of ways on the New Jersey shore including hand line, crab trap and dip net.
Crab Types
The blue claw crab is the most common type of crab that inhabits the New Jersey shore. This type of crab is aggressive in nature, a fast mover and tends to stay in shallow waters. The blue claw crab is usually found in bay areas and the saltwater tributaries of the Atlantic Ocean.
How to Catch Them
Fish for crab on the New Jersey shoreline using a hand line, crab trap or dip net. When using a hand line it's important to use an effective bait such as chicken or turkey. Tie the bait, combined with a small weight, to a line and lower it to the bottom. Check the line by picking it up lightly between your thumb and forefinger. If you feel is a pulling or tugging motion, a crab may be feeding. Slowly pull the crab upward and with a net in hand, place the crab into the net.
A dip net is the most basic method and simply involves wading through the water, spotting a crab, and scooping it up with the net.
Crab traps are not as interactive and involve purchasing a trap from a tackle shop, putting bait, such as chicken or turkey into the trap, lowering it into the water and periodically checking the trap crabs.
Peak Fishing Times
The peak crabbing season in New Jersey is June through October. More crabs tend to roam around the bay's saltwater tributaries in the earlier summer months, but crab size increases toward the end of the summer and into the fall.
Regulations
New Jersey requires those fishing for crab to obtain a permit and license from the New Jersey Division of Fish and Wildlife's Bureau of Marine Fisheries. To get a license, fill out an application and mail it along with a $10 fee to the NJ Division of Fish and Wildlife. The fee is as of 2010.
Crab Preparation
It's important to only prepare crabs that are still alive and discard those that have died. One method of preparation is to boil live crabs for eight to 10 minutes. When crabs are fully cooked, the shell will turn a bright red color. Allow the crab to cool then lift the crab apron, pull forward and rinse out the internal organs, according to NJ Division of Fish and Wildlife. Then snap off the mouthparts, legs and claws. The edible meat is in the claws and two compartments on both sides of the crab body.
Once you remove the crab meat it's important to refrigerate as soon as possible since crab meat spoils quickly.
Member Comments