New Jersey Scuba Diving

Miscellaneous Crustaceans

Cladocerans
Various Cladocerans ( not quite microscopic )
Daphnia

Look very closely, and you may see swarms of Daphnia ( right ) swimming jerkily through the water as they feed on microscopic algae. These tiny "water fleas", are an important link in the food chain, converting plant plankton into animal.

Daphnia

Tadpole shrimps ( left ) grow much larger than daphnia, up to 1 inch. They are capable of swimming but are usually found crawling on the bottom, on plants, or burrowing. Their eggs are highly resistant to drying, which makes Tadpole shrimps well-adapted to life in temporary pools.

Tadpole shrimps

Freshwater shrimps are similar to their saltwater cousins and are usually small ( 1-2" ) and transparent.

Lobstering - Cooking Your Catch

Boiling

Lobster

The number of lobsters to be boiled determines the minimum kettle size. The water should fill the pot one-half to not more than two-thirds full. Bring water to a rolling boil over high heat. Place lobsters headfirst into the pot, completely submerging them.

Cover the pot tightly and return to a boil as quickly as possible. When water boils, begin counting the time. Regulate the heat to prevent water from boiling over, but be sure to keep the liquid boiling throughout the cooking time.

Boil a lobster for 10 minutes per pound, for the first pound. Add 3 minutes per pound for each additional pound thereafter. For example, a 2-pound lobster should boil for 13 minutes and a 1 1/2 pound lobster should boil for 11 1/2 minutes.

More: Lobstering - Cooking Your Catch ...

Disclaimer:

I make no claim as to the accuracy, validity, or appropriateness of any information found in this website. I will not be responsible for the consequences of any action that is based upon information found here. Scuba diving is an adventure sport, and as always, you alone are responsible for your own safety and well being.

Copyright © 1996-2024 Rich Galiano
unless otherwise noted

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