Abstract: The shellfish rinsing system includes a tub and a basket. The shellfish rinsing system may be operable to clean shellfish and to separate the shellfish from contaminants. The shellfish may be placed into the basket and the basket may be agitated within the tub while water flows through the basket and the tub, carrying away the contaminants. After dumping the contaminants from the tub, the shellfish may be rinsed by allowing the water to flow through the basket and the tub. The basket may be adapted to prevent the shellfish from exiting from the basket.

Abstract: A crab shell cutter is provided which has first and second handles and first and second jaws which pivot relative to one another. The jaws include a tapered jaw line which comprises having a tapered surface from which a plurality of serrations extend. The serrations are pyramidal in shape. When engaging a crab shell, the plurality of serrations form linear perforations in the shell but inhibit damage of the underlying crab meat.

Abstract: A seafood sheller for cracking or cutting open shells of, for example, crustaceans is described herein. The seafood sheller having a handle member, an upper beak member and a lower bladed member. The upper beak member extending longitudinally forward from the handle member and having a distal end opposite from the handle member and an upper beak member bottom that extends longitudinally from the handle member. The lower blade member having a blade edge and a blade base, the blade edge extending longitudinally forward beneath the upper beak member bottom from the blade base. The blade base being connected to the upper beak member at a rearward portion of the upper beak member bottom. The lower blade member further having a distal end opposite from the blade base, the distal end of the upper beak member longitudinally extending forwardly beyond the distal end of the lower blade member.

Abstract: The invention relates in particular to a nut 1 for a clamping mechanism 10, a clamping mechanism 10 comprising a tie bolt 11 and two nuts 1, a vulcanizing press 20 comprising clamping mechanisms 10 and a support device 23.

Abstract: A shell cracking and retaining device for cracking shelled food products, wherein the device entirely or substantially retains food, shell portions and other debris during the cracking process, and therefore prevents said food, shell portions and other debris from being sent airborne from the device.

Abstract: A shellfish cracking utensil has a handle portion and a head portion, with the head portion comprising (a) a base region having a lower part and an upper part, with the lower part being connected to one end of the handle portion, and (b) first and second tines connected to, and extending outwardly from, the upper part of the base region. The tines are preferably of substantially equal length, extending in substantially parallel relationship and defining a gap between them for inserting a shell portion of a shellfish. The two tines are substantially prong-shaped with the second tine wider than the first tine. The second tine has a bump portion on an edge thereof facing the first tine, preferably near the end of the second tine.

Abstract: The seafood meat extraction tool includes a pair of narrow and elongated tongs with pointed members on distal ends of each tong. The pointed members each include a plurality of raised grip protuberances thereon, which are oriented inwardly and thus face one another. The pointed members are adapted for use in insertion into a crab leg in order for the raised grip protuberances to be squeezed on opposing sides for gripping of meat contained therein, and which is pulled therefrom via a handle member. The elongated tongs are further defined with an outer surface that is adorned with a non-slip member thereon for use in manually gripping the tool. The elongated tongs connect to form an acute angle being named a juncture from which the handle member extends rearwardly therefrom.

Abstract: A shell cracking device that includes a top scissor portion having a first eye ring, a first aperture, a first semi-circular cracking indenture and a first blade portion and a bottom scissor portion coupled to the top scissor portion, the bottom scissor portion having a second eye ring, a second aperture, a second semi-circular cracking indenture and a second blade portion. The device also includes a rivet inserted into the first aperture and the second aperture, the rivet allows the top scissor portion and the bottom scissor portion to open and to receive a piece of shelled food and to close down on the piece of shelled food and an eye ring covering placed on the first eye ring and the second eye ring to provide an ergonomic grip on the shell cracking device.

Abstract: A shellfish cracking utensil has a handle portion and a head portion, with the head portion comprising (a) a base region having a lower part and an upper part, with the lower part being connected to one end of the handle portion, and (b) first and second tines connected to, and extending outwardly from, the upper part of the base region. The tines are preferably of substantially equal length, extending in substantially parallel relationship and defining a gap between them for inserting a shell portion of a shellfish. The two tines are substantially prong-shaped with the second tine wider than the first tine. The second tine has a bump portion on an edge thereof facing the first tine, preferably near the end of the second tine.

Abstract: I have designed a new product called the ‘Seafood Spitter’. The purpose of this invention is to clean seafood, specifically crawfish and crabs, in less time and a more efficient manner prior to cooking. Cleaning seafood is a time consuming, cumbersome task that requires soaking in salt water a minimum of three times to remove unwanted byproducts such as dirt and grass. To accomplish this soaking successfully, most people must use two or more beverage coolers. Emptying these coolers is an awkward process as well since they are heavy when they are full to capacity. Additionally, they require an inordinate amount of time to drain once the cleaning process is complete. The process is even longer for users who do not have coolers with drainage spouts. This is where my Seafood Spitter comes in. It is made of a lightweight plastic, which allows for easier handling and lifting. It is a two part device and it should be used primarily where you can drain the water.

Abstract: A food product comprises a lobster tail having a sternite, a shell portion generally covering dorsal and lateral sides of the lobster tail, and a meat portion disposed generally adjacent to the shell portion and the sternite. The sternite is split or cut along the length of the lobster tail thereby exposing the meat portion. A skewer extends through a proximate sternite portion and into the meat portion so that the skewer exits from the meat portion on or near the opposite meat lateral side at a location that is generally adjacent to a distal sternite portion. The skewer does not pierce or run through the shell portion at any location.

Abstract: A crustacean preparation utensil kit for cracking the shell of and opening a crustacean body which includes an multi-rod opening device encompassing a shaft with spring-loaded rods on a front end which are released into a crustacean body upon activation of an internal rod release mechanism by pushing a push button as well as a reinforced spring-loaded shell-cracking device having operationally communicating teeth on an inside edge of each of a top portion and a bottom portion and a contoured thumb rest member atop the top portion and a contoured grip member disposed on the bottom portion allowing the user to have a firm grip on the shell-cracking device while pressing the top and bottom portions together.

Abstract: A shrimp peeling, deveining and head removal tool including a pair of handles pivoted together and urged apart by a compression spring, an upper blade attached to lower handle and a lower blade pivoted to both handles with the ends of the blades of substantially of the same configuration and disposed in close proximity one within the other when the handles are compressed, and a pair of tines extending, respectively, from the upper handle and the upper blade and being in contact substantially the entire length thereof when the handles are not compressed.

Abstract: Hand-held shellfish pliers, comprising a first handle (1), a second handle (2), first jaw (24) and second jaw (35), wherein said first jaw (24) is arranged on one of said handles (1, 2), and wherein there is arranged a pivot point (A) for interaction between the handles (1, 2), and wherein the jaws (24, 35) form a converging gap, presenting an opening (Dmax) in the diverging extension (E) of said gap, wherein there is a multiple lever structure where the force applied to the handles (1, 2) is geared via fulcrum points (A, B) in order to magnify said force.

Abstract: A shellfish utensil with a handle portion and at least one substantially circular disk attached at one end of the handle portion. The diameter of the disk is configured to be less than the diameter of an exoskeleton section of the shellfish appendage. Optionally the utensil can have a second substantially circular disk of a different diameter to the disk attached at a second end of the handle portion, or even come in a set having various diameters of between, for example, 0.5 and 1.25 centimeters. The disk can be attached to the handle at the center of the disk or at the edge. Alternate embodiments of the present invention can optionally include scissors, hook blades, crab crackers, and the like.

Abstract: A utensil for opening a shell of a crustacean, such as crab, lobster and the like, has a pair of pivotally connected elongated members. Each elongate member has a handle portion and a head portion. A cutting blade is positioned in each of the head portions, the cutting blade having sharp inner edge to form a selected cut line through the shell of the crustacean. The cut line can be a uniformly straight line or defined by punctured openings that are made by serrated teeth provided on at least a portion of the cutting blade inner edge. The cutting blades are selectively brought in contact with the shelled crustacean positioned between the blades to sever the shell along a selected cut line without damaging the meat of the crustacean.

Abstract: Apparatus and method for preparing cooked crabs for fast separation of lump crab meat from shell by a manual cleaving action is disclosed. The apparatus comprises a cutting board, having a cleaving means for severing a crab body in three easy steps. The cleaving means is used to sever the crab body along three imaginary lines as directed by instructional illustrations located on the cutting board. The cleaving means severs the crab body from the under side into three portions along diagonal imaginary lines extending between the front and rear of the crab. A third cut is made centrally along the central portion but does not cut through the upper shell of the crab thereby releasing the breastplate of crab with the lump crabmeat attached thereto for easy removal.

Abstract: A shrimp peeling, deveining and head removal tool including a pair of handles pivoted together and urged apart by a compression spring, an upper blade attached to lower handle and a lower blade pivoted to both handles with the ends of the blades of substantially of the same configuration and disposed in close proximity one within the other when the handles are compressed, and a pair of tines extending, respectively, from the upper handle and the upper blade and being in contact substantially the entire length thereof when the handles are not compressed.

Abstract: A shellfish claw cutter for precisionally cutting the claws of shellfish. The shellfish claw cutter includes a first cutting member having a first cutting portion and a first handle portion; and also includes a second cutting member being pivotally attached to the first cutting member and having a second cutting portion and a second handle portion; and further includes biased members being attached to the first and second cutting members for biasing the first and second cutting portions away from one another.

Abstract: A device for opening shellfish which includes a base and a reconfigurable handle pivotably connected to the base. The device also includes multiple blades operatively associated with the reconfigurable handle such that each of the blades may be selectively positioned in an operative orientation to open shellfish.

Abstract: A cutting tool for cutting the outer shells of shellfish such as crabs, shrimp, and the like. The tool includes an elongated handle and one or more longitudinally-outwardly-extending ends that include V-shaped openings. The openings include inner, angularly-opposed cutting edges, and the bisector of the angle defined by the cutting edges extends in a generally perpendicular direction relative to the handle longitudinal axis.

Abstract: A utensil for opening a shell of a crustacean, such as crab, lobster and the like, has a pair of pivotally connected elongated members. Each elongate member has a handle portion and a head portion. A cutting blade is positioned in each of the head portions; the cutting blades are selectively brought in contact with the shelled crustacean positioned between the blades to sever the shell along a selected cut line without damaging the meat of the crustacean.

Abstract: A utensil for opening a shell of a crustacean, such as crab, lobster and the like, has a pair of pivotally connected elongated members. Each elongate member has a handle portion and a head portion. A cutting blade is positioned in each of the head portions, the cutting blade having sharp inner edge to form a selected cut line through the shell of the crustacean. The cut line can be a uniformly straight line or defined by punctured openings that are made by serrated teeth provided on at least a portion of the cutting blade inner edge. The cutting blades are selectively brought in contact with the shelled crustacean positioned between the blades to sever the shell along a selected cut line without damaging the meat of the crustacean.

Abstract: A utensil for opening a shell of a crustacean, such as crab, lobster and the like, has a pair of pivotally connected elongated members. Each elongate member has a handle portion and a head portion. A cutting blade is positioned in each of the head portions; the cutting blades are selectively brought in contact with the shelled crustacean positioned between the blades to sever the shell along a selected cut line without damaging the meat of the crustacean.

Abstract: A crab meat extracting apparatus for extracting the meat from a boiled or cooked crab. The crab meat extracting apparatus includes a base including a tray having a top side; and also includes a crab support member being attached upon the top side of the tray; and further includes a crab compressing assembly including a arcuate crab compressing member being hingedly attached to the crab support member and being removably disposed upon the crab support member for compressing a shelled crab between the crab support member and the arcuate crab compressing member.

Abstract: A utensil for opening a shell of a crustacean, such as a crab, lobster and the like, has a pair of pivotally connected elongated members. Each elongate member has a handle portion and a head portion. A cutting blade is positioned in each of the head portions; the cutting blades are selectively brought in contact with the shelled crustacean positioned between the blades to sever the shell along a selected cut line without damaging the meat of the crustacean.

Abstract: A bladed lever for cutting through or splitting animal bones having a head, a handle and a knife with the head having two sides with a row of teeth at the bottom of each side to grip the bone to be cut or split and the knife having a blade positioned below and between the two sides of the head at a distance to permit the bone to be split to fit between the teeth of the head and the blade of the knife.

Abstract: A combination utensil for preparing and eating crustaceans comprising an elongated handle portion having opposing longitudinal ends; a crustacean shell breaking tool extending integrally from one of the longitudinal ends; and a fork extending integrally from a remaining one of the two longitudinal heads.

Abstract: A knife comprises an elongated handle, a blade attached to and extending longitudinally from an end of the handle, and a shell-slitting tine attached to the blade adjacent a tip portion of the blade. A first longitudinal edge of the blade is generally blunt and a second edge of the blade is specifically configured for severing objects. A slot extends between the shell-slitting tine and the blade from a tip end of the blade toward the handle. The slot extends generally parallel with a centerline reference axis of the blade and is positioned between the centerline reference axis of the blade and the first one of said longitudinal edges. At least a portion of an edge of the shell-slitting tine defined by the slot is sharpened and the tip end of the shell-slitting tine is substantially even with the tip end of the blade.

Abstract: A shellfish cracking device for cracking shellfish such as lobster and crabs is provided. The shellfish cracking device includes a first cracking member having a first handle portion, middle portion, and blade portion; and a second cracking member having a second handle portion, middle portion, and blade portion. The first blade portion has a substantially concaved surface, and the second blade portion has a substantially rounded surface which engage each other to crack the shell. The second blade portion has a substantially linear, tapered cutting edge for cracking the shell forcefully and cleanly.

Abstract: A combination utensil for preparing and eating crustaceans comprising an elongated handle portion having opposing longitudinal ends; a crustacean shell breaking tool extending integrally from one of the longitudinal ends; and a fork extending integrally from a remaining one of the two longitudinal heads.

Abstract: A crustacean shelling tool is employed to quickly and easily crack the underside of the tail shell of a crawfish, for example, to expose the meat contained therein for removal without damage and without loss of the associated succulent juices. The key-like tool includes a handle and an elongate rod extending therefrom. A longitudinal slit extends inwardly from a distal end of the rod to define upper and lower rod forks. An optional finger ring is attached to the handle of the tool by means of a short tether to prevent dropping or misplacement of the tool during the time required to remove and/or eat the meat from one shelled crawfish and to ready the next crawfish for shelling. In use, the lower rod fork of the tool is inserted into the open end of the tail shell such that the underside of the shell is guided into the longitudinal slit a desired distance.

Abstract: A device for dragging a killed animal when hunting. The device has a cylindrical handle and a metal hook. The hook is detachable from the handle. When in use, the hook is inserted through a hole drilled through the midpoint of the handle and then secured with a wingnut or similar device. When not in use, the hook is inserted into two other holes drilled in the handle. These holes secure the hook to the handle and protect the user from the sharp tip of the hook. The dimensions of the device allow the user to keep it in a pocket when it is not being used.

Abstract: A utensil (1) for removing the shell from the body of a crustacean prior to consumption. The utensil comprises of a body (2) having a leading end (2) and a trailing end (4), the leading end (3) includes a leading end tip (5) capable of engaging the crustacean between an underside of a shell and opposing body surface of the crustacean. The leading end comprises of contoured portions (6,7) co-operate with the leading end tip (3) to lift and separate said shell from said crustacean body. The trailing end (4) comprises of a handle which allows a user to urge the utensil (1) longitudinally of the body (2) so the shell is separated in one pass along spine.

Abstract: An apparatus for securing a fish during the process of fileting or scaling the fish. The apparatus is comprised of a handle, a body and one or more tines. The handle is shaped to be grasped within one hand. The body is attached to the handle. The one or more tines are substantially perpendicularly attached to the body for securing the fish to a solid surface. The optimal angle between the body and the one or more tines is approximately 115 degrees. Preferably, the distal end of the body is flared to increase the number of tines which may be attached to it. Preferably, a squeegee is attached to the side of the body opposite the one or more tines, to promote easy removal of fish remnants. The apparatus may also be used for securing other types of meat.

Abstract: A shellfish cutting utensil which has first and second elongated members pivotally connected together, each of the members having a jaw and a handle, one of the jaws having a recess or notch formed on an edge thereof and having a cutting edge. The cutting edge formed on the notch or recess can be utilized with a cutting edge on the other member in a scissors like movement for opening the shell of a shellfish.

Abstract: A cutting implement particularly useful for manually deveining shrimp or other crustaceans includes a blade with a cutting edge, a handle attached to the cutting implement, and a vein-removal brush mounted on the cutting implement. The user exposes the intestinal cavity of the crustacean with the cutting edge, and then laterally rotates the cutting implement such that the vein-removal brush is adjacent to the cavity. The user then sweeps the intestinal cavity with the vein removal brush such that the crustacean is cleaned of intestinal debris.

Abstract: A shell seafood cracking and serving device for cracking shell seafood with little mess and effort by the user. The shell seafood cracking and serving device includes a utensil having a handle member and a seafood cracking member being securely attached at an end of the handle member.

Abstract: A pair of scissors for cutting shellfish cleanly and shielding airborne matter created thereby from contacting a user. The pair of scissors include a stationary blade body, a moving blade body, and a shield. The moving blade body is pivotally attached to the stationary blade body and forms therewith a scissor-like device for cutting the shellfish. The shield shields the airborne matter created by cutting the shellfish from contacting the user, and is replaceably disposed on the moving blade body which allows the shield to be removed and washed.

Abstract: A utensil for cracking the shells of crabs, lobsters, and other shellfish. A pair of handles are pivotally connected, each handle having a jaw with a tapered cutting edge for cracking the shells without severing the meat which the shells contain. The handles are bent in such a way as to prevent complete closure of the jaws, so that the shell is cracked while leaving the meat of the shellfish intact. This construction also facilitates using the bent ends of the handles for extracting the meat from the cracked shell. For this purpose the bent ends of the handles are bevelled, and taper from wide to narrow in a direction away from their jaws and toward their free ends. When the crab cracker is ready for storage, the bent handles are locked by forcing them apart and placing them in a parallel position. This enables the crab cracker to be easily and neatly stored in a minimum of space.

Abstract: Apparatus and methods for removing skin, membranes, bones, cartilage, antennae, legs, shell, beard and/or veins from seafood prior to, during and/or after the seafood is cooked. The apparatus generally having: (a) measuring means for locating bones within the seafood; (b) cutting means for separating the skin, membrane, bone, cartilage, antennae, legs, shell, beard or vein from the seafood; and (c) pinching means for gripping and removing the skin, membrane, bone, cartilage, antennae, legs, shell, beard or vein from the seafood. The apparatus may further comprise such elements as, but not limited to: (d) handle means for holding and manipulating the measuring means, cutting means, or pinching means during use of the apparatus; (e) gripping means for enhancing the ability to securely grip the handle means during use thereof; and/or (f) means for selectively removing the cutting means from the handle means for easy cleaning thereof.

Abstract: This invention relates to the development of a new and useful improvement in fish dressing tools, which has as its prime objective a means whereby a fish may be quickly and efficiently dressed, having its skin and entrails removed. The device has two rounded tines, the sharpened ends of which are usefully engaged with the spine of the catfish that is to be cleaned after the body of said fish has been cut by a bladed instrument. Thereafter, force is applied to the skinning device in a pulling manner, typically in a direction corresponding to the long axis of said fish, and away from the cuts made so as facilitate the snapping of the spinal column and thereafter the cleaning of the fish, the skinner device firmly engaging the spinal column of the body of the fish during said pulling movement.

Abstract: A method and apparatus for cracking a crab or other similar shellfish. In this regard, the present invention provides a method for simultaneously removing the legs, pincers and back shell of the crab, comprising placing the shellfish on a surface with the back shell on the surface. Then, a tool having a curved surface is placed along one side of the shellfish adjacent the juncture of the crab body and the crab legs and pincers and over the edge of the back shell. A strong force is then exerted on the tool sufficient to sever the legs and pincers from the body and generally loosen the back shell. The above steps are then repeated on the other side of the crab so as to sever the remaining legs and pincers and further loosen the back shell.

Abstract: A tool and method for picking crab which includes a long, narrow and strong forceps that is specially adapted to be inserted into cavities within the shell for tearing the shell and picking out the crab meat. The crab picking tool is preferably formed from two halves which are joined at one end to form a large tweezer-like forceps. The tool has a handle portion and a pincer portion. In the preferred embodiment, the end of the pincer portion is made up of two roughly spoon shaped tips of a selected width. The tips are preferably textured with ridges or some other surface pattern to enhance the holding power of the tool. The pincer portion is much narrower, approximately one eighth of an inch, and is thus specially adapted to pick crabs using the method of the present invention. In use, the tool is inserted into the subchambers of the crab shell to remove crab meat.

Abstract: A process and device for preparing bivalves, in particular oysters, for opening. The process consists of partially opening the bivalve, then encircling the adductor muscle of the bivalve with a ring or similar, one part of which, designed for gripping, remains outside the bivalve valve, so that, when the bivalve is subsequently closed, the adductor muscle can be severed by pulling on the aforesaid gripping element. The device comprises a wire (1) shaped as a loop (12) to which a gripping element (2) is linked, to be inserted into the loop (12) after the latter has been placed around the adductor muscle (3) of the bivalve.

Abstract: A utensil is provided for facilitating the opening and removal of meat from crab legs or other types of shellfish. The utensil has an elongated handle portion and a bifurcated head section joined to the handle portion and provided with separate elongated first and second tine segments disposed in spaced, directly opposed, generally parallel relationship with the space therebetween being no greater than about twice the normal thickness of the shell of the shellfish. The first tine segment has a relatively wide planar surface facing a relatively narrow, toothed surface of the second tine segment. The second tine segment is of greater length than the first tine segment.

Abstract: A hand held utensil adapted to open elongate sections of crab leg shells and similar objects comprising a manually engagable handle, a planar blade secured to the handle and extending outwardly to a tip, with the forward portion of the blade adjacent the tip being substantially straight. A blade-protecting member is secured in a spaced relationship adjacent the substantially straight forward portion of the blade, with the blade-protecting member extending from the handle for a distance exceeding the length of the blade. An open-ended slot is defined between the substantially straight forward blade portion and the blade-protecting member, with such slot being adapted to receive the shell of a crustacean, such that the blade can cut through the shell as a user grasping the handle moves the blade longitudinally along the shell.

Abstract: A device for opening the shells of crustaceans has an inner portion and an outer portion extending from a handle section at one end to a cutting section at the other end. In the cutting section, the inner portion has a sharpened end at the start of a cutting or fracturing edge that tapers upward toward the handle. The cutting section of the outer portion has sides that taper downward on each side of the cutting edge toward the handle, overlapping the cutting edge about halfway down. The outer portion fits loosely over the inner portion, to be removable for cleaning etc. The inner portion cutting edge thickens as it tapers upward for increased strength in cutting harder shells, and the sides of the outer portion cutting section become fulcrums when the handle is raised to lever the cutting edge of the inner portion through the crustacean's shell to expose the shellfish meat.

Abstract: A seafood dressing tool includes a pair of pivotally interconnected lever members, the lever members forming a pair of grips or handles on one of their ends and a pair of curved, slender blades on their other ends. One lever member forms the lower grip or handle and the upper blade, and the other or second lever member forms the upper grip or handle and the lower blade. The blades curve downwardly with respect to the longitudinal centerline of the tool when oriented for normal use. The lower blade has a relatively sharp upper knife edge, and the upper blade has a lower edge cooperable with the upper knife edge of the lower blade for effecting scissors-like cutting action when the handles or grips are squeezed closed toward one another. The lower blade is adapted for insertion longitudinally into the body of a headless shrimp at its proximal end when the blades are in an open position, with the upper blade then being superposed along the shrimp's back.

Abstract: An opener which permits the user to easily, simply and effortlessly open the shell of crustaceans, particularly the shells of lobsters and crabs. A pair of mutually parallel, closely spaced prongs are provided, each prong projecting outwardly from a base. The mutually facing portion of each prong is provided with a blade, and each blade is uniformly spaced a predetermined distance from the other blade. Each prong tapers gently from the base to a blunted pointed end. A handle is connected with the base opposite the prongs. In operation, the opener is manipulated relative to the shell of the crustacean so that the portion of the shell to be opened is located between the prongs. An upward movement of the handle easily slices through the shell progressively along the lower of the prongs toward the blunted end. Further insertion of the prongs into the shell will yield additional slices of the shell until the shell is opened and the meat nicely exposed for eating.