BALTIMORE (AP) - Deciding among the crab offerings at the supermarket can be daunting. Backfin or claw? Chesapeake, Gulf or Indonesian?
Competition is tough when it comes to the packaged blue crab meat many associate with the Chesapeake Bay but which often comes from the Gulf of Mexico, Venezuela and the Far East. That's one reason Maryland fisheries officials hope to set their catch apart by touting the state's sustainable fishing methods.
Maryland is in the early stages of seeking Marine Stewardship Council certification for its blue crab harvest, which one chef predicted would be "huge" in helping sales.
Maryland has seen its once-dwindling crab population bounce back since severe harvest restrictions were instituted in 2008. The changes included cutting the harvest by a third, shortening the season and protecting hibernating female crabs.
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