Crab and lobster tanks

Discussion in 'Professional Chefs' started by thefatcow, Feb 20, 2017.

  1. thefatcow

    thefatcow

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    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
     
  2. cheflayne

    cheflayne

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    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.
     
  3. thefatcow

    thefatcow

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    800lbs per shelf is what a metroshelf will hold
     
  4. cheflayne

    cheflayne

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    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?
     
  5. thefatcow

    thefatcow

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    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
     
  6. zeppo shanski

    zeppo shanski

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    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. 
     
  7. rudykazudy

    rudykazudy

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    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?
     
  8. thefatcow

    thefatcow

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    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
     
    Last edited: Feb 21, 2017
  9. rudykazudy

    rudykazudy

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    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. 
     
  10. thefatcow

    thefatcow

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    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