Abstract: An apparatus for dewatering dredge spoils includes a floating barge having a planar upper surface or deck. One end of the barge, such as the stern, is partially flooded or otherwise ballasted so that the deck slopes downwardly from the bow toward the stem. Dredge spoils removed from a waterway are deposited onto the bow where they flow down toward the stem. A plurality of concrete blocks on the deck form an attenuator that, in turn, defines one or more settling ponds on the surface of the barge. A weir across the stem of the barge forms an additional settling pond at the rear of the barge. Solids suspended in the water removed from the waterway settle out onto the deck when the dredge spoils are deposited onto the bow. Remaining solids suspended in the water deposit onto the deck as the water flows through the settling ponds. The relatively clear water that remains then flows back into the waterway off the stem of the sloped barge after passing through the settling ponds.

Abstract: A pre-cut crab appendage, such as a leg, arm or claw, is provided by forming two substantially linear diametrically opposed cuts through the exterior shell portion of the appendage substantially along the length thereof. The cuts permit the shell of the appendage to be removed easily and conveniently from the fleshy interior by facilitating the separation of the exterior shell into two well-defined halves. The cuts are preferably formed in the appendage after the appendage is separated from the crab and before the appendage is frozen and/or cooked. Preferably, the cuts are formed by hand using a knife. Preferably, the crab legs are obtained from a King Crab or Snow Crab.

Abstract: A pre-portioned fish fillet is provided by cutting a fillet from a fish and thereafter cutting through the flesh side of the fillet to subdivide the fillet into smaller portions. The cuts do not extend fully through the skin so that the fillet remains a single unitary structure. Preferably the cuts do not extend fully across the flesh side of the fillet so that an uncut strip of flesh remains along one edge of the fillet. A paper separator is inserted into each cut and the fillet is frozen. Portions can be removed from the larger frozen fillet by bending the portion along one of the cuts and cutting the skin with a scissors or other implement. Preferably, a flexible, resealable outer sleeve or package is provided so that unused portions of the fillet can be stored for use at a future date.