3 posts tagged harvest
The first crab caught at the Chesapeake Bay Maritime Museum so far this summer- a papershell sook. This has been a terrible year for crabs, but there’s a lot to admire in this little beauty, with her fire-red “fingernails” and brilliant blue claws. Here’s hoping we see a lot more of these truly “beautiful swimmers” as we enter the dog days of summer.
The Chesapeake’s most recognizable icon, the blue crab (Callinectes sapidus), is one of the significant commercially-harvested species on the East Coast, but this summer, the catches have been incredibly, scarily low.
There is a parasite lurking in the depth of the Bay that could be the source of this summer’s empty crab pots and record-breaking low harvests: hematodinium. At best, hematodinium can make the meat of the infected crab taste like aspirin, but at worst, the parasite spells large scale crab mortality- something that could have enormous consequences for the ecology of the Chesapeake environment and the watermen that rely on a bountiful harvest. Learn more about the parasite that might stop a crab from reaching your picnic table this summer.
Maryland crabcakes are a veritable melting pot of crabmeat from different parts of the world these days. Often, when you order a “Maryland” crabcake off the menu at your favorite crab house, it may have no Maryland-originating crab meat in it at all, thanks to the globalization of the crabmeat markets. In an economy where Chesapeake crab meat is competing with brands sourcing their far-less-expensive crabmeat in the Gulf of Mexico, the Carolinas, and even as far away Venezula or Indonesia, consumers (whether restaurants buying in bulk or individuals ponying up $20 a pound) may have a hard time justifying how eating Bay seafood make sense to their wallet’s bottom line.
But some things are tough to put a price on- and that’s exactly what Maryland is hoping customers will think when spending a little more for Chesapeake crabmeat that’s not only delicious, but certified ‘sustainably harvested’. Maryland is still in the early stages of applying for the certification through the Marine Stewardship Council, which has provided similar stamps of approval (and summarily increased marketability) for Oregon’s dungeness crab harvest and lobsters caught off California’s Baja peninsula. The hope is that as shoppers assess all the different options for crabmeat, that stamp of sustainability will give Maryland meat the edge.
In an article in Businessweek, Jason Ruth, a seafood buyer for Harris Seafood in Grasonville, said he also has seen a shift toward sustainability over the past three or four years.
"A lot of the food service industry — your chain food stores like Whole Foods, Wegman’s, Safeway — are all leaning toward that right now," Ruth said. "They only want to deal with MSC-certified fisheries."
And Maryland has certainly taken steps to protect the populations of blue crabs in the Chesapeake, most notably a severe restriction on the harvest of female crabs several years ago that ultimately increased substantially the amount of crabs in the Chesapeake. (I should note that crabs in particular are well-suited to respond positively and almost immediately this kind of restriction due to their very short life-cycle.) In a marketplace where almost 80 percent of the seafood is imported, population-sustaining measures protecting local species helps promote eating fresh regional seafood, harvested with an eye towards the future, while also eating well.
To read the full article on Maryland’s move towards MSC certification, click through here: http://www.businessweek.com/ap/2012-03/D9TOMKG00.htm