They eat green crabs, don’t they? Yes! From Venice, Italy, to Portland, Maine.
By Judson Vail
“Is that a green crab?” a woman in the next tide pool asks when she sees me with my catch. I confirm that it is and explain we’re gathering a bunch of the invasive crustaceans to eat. She looks skeptical.
“There’s a whole movement to turn them into food!” I try to explain, as if I’m part of some environmental-culinary revolution. “To help with the problem!”
“Well,” she says, still unconvinced. “Bon appétit.”
Read the full story in the digital magazine above.
Judson is just scratching the surface of how green crabs might be transformed from trash to treasure. Whether as a low cost wild caught and nutritious seafood, or value added product like StOurs dried green crab broth or Khmer Maine’s interest in developing a fermented green crab product, to their potential use by Tydra Labs in manufacturing medical grade chitosan. Maine is still very early in market development and utilization of one of the worlds worst invasive species.