Crab and lobster tanks

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Joined Feb 20, 2017
Am I able to put live tanks directly in my fridge on metro shelving to save on the cost of the cooling unit i know it would need to be salt water
 
4,769
1,019
Joined Aug 21, 2004
Playing real loose with the math, a 30 gallon (25 gallon imperial) tank with water will weigh 250# (114 kg). Will the shelves support that? Not to mention weight of lobsters, crabs, etc; plus 30 gallon is miniscule.
 
4,769
1,019
Joined Aug 21, 2004
800lbs per shelf is what a metroshelf will hold
I am gathering now that you are talking about a walk-in. You threw me with "fridge" when i saw that my mind went to reach-in. What about electrical for pumps, circulators, and filters an issue there?
 
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Joined Feb 20, 2017
Yea the fridge is in the dining room with glass windows for the bar and wine system and they are heat tempered so I can run a new power line into the fridge for pumps and filtration
 
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Joined Dec 4, 2016
You want a tank with a lot of water, and real serious filtration. Realize now what you have if you skimp on the size and gallonage. Lobsters and/or crabs living in their own waste. That is why you want lots of gallons and serious filtration. People that are paying the $$$ for live seafood know these these things. 
 
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Joined Feb 20, 2017
With the cost of the Lobsters do not try to rig one up, It would be worth it to get a new unit and service, What is your usage like?
 
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Joined Feb 20, 2017
I am going through only about 12 lobsters and 24 dungeness a week but I am currently cooking them as soon as they come in and breaking them down the issue is we are in the burbs so I am driving into the city twice a week to pick up would love to be able to only go once a week
 
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Joined Feb 20, 2017
How are you using them. It would be crazy to get a tank for that usage. What type of vendor do you use for your fresh fish? How fresh are the lobsters when you get them? If they are fresh,alive and kicking they can live for days in walkin stored in sea weed and damp paper bags. 
 
6
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Joined Feb 20, 2017
We get them directly from Taylor shellfish always feisty and alive we use the crab and lobster in a lousianna style boil and in cioppino the left over lobster meat we pull out of the shell use in mac and use all the shells for stock would like to add to the menu steamed crab or lobster but only want to do that if I can do it from fresh
 
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