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If you can’t defeat them, eat them.
This has become a slogan for New England Seafood industry And some fishermen who supply them when trying to eradicate – or at least control – the population of one of the most invasive species of the world: green crab.
These annoying creatures offer little meat, but have a voracious appetite of their own, applying chaos in shellfish and ecosystem.
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“They are omnivorous, so they eat everything, including many of our really important species and commercial species, such as a soft shell,” Fox News Digital said.
Green crabs are in New England from mid-1980s, making their way from Europe and West Africa through freight ships.
The invasive green crab causes damage to New England mollusc industry. (Istock)
Crabs have extensive environmental tolerances, Poppal said, so they can live from the interior to subtistal areas, from 30 to 100 feet.
“They have many ways to survive, and so they were truly successful,” Paul said. “They are so widespread in the environment and can have many different consequences.”
According to the history of Reed, the deputy director of the Massachusetts Department of Marine Fisheries (DMF).
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“There are five cities on the north shore that made the eradication programs that are mainly funded through the state to pay the fishermen to go outside and try to eradicate these things,” said Reed Fox News Digital.
“We recently heard from cities in the Kape Code, which are also interested in eradication programs because they also see an impact on their shellfish.”
As green crabs threaten the population of New England shellfish, they have become the goals of eradication programs in the area. (Greg Derr/The Patriot Ledger/USA Today Network via Imagn Images)
Fisherman Jamie Basset from the Chatem, Massachusetts, said he saw it not rumored.
“We have a problem with green crab,” he said Digital Fox News.
“I suppose that the grave woman-gravida, which contains eggs, disperse up to 180,000 eggs into the water.”
“We have a problem with green crab.”
Basset said he often meets hundreds of honored women.
“The problem of green crab as an invasive species does not disappear,” he said.
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“One because they recreate so much. And two, because it’s just not in demand.”
He said the search for green crabs is a problem.
Searching the New England invasive green crab market is a problem, FOX News Digital said. (Greg Derr/The Patriot Ledger/USA Today Network via Imagn Images)
“How many pounds of green crabs restaurant Going the order from one of the wholesalers from the seafood in Boston? “” He said.
“They’re not too edible. It’s not the way you can choose them as lobsters. You will die from old age before choosing a green crab for a bump on it.”
But Sharon Saint is onash, whose family has been engaged in seafood for 45 years, hoping to change it.
“As it turns out, they are” really delicious. “
“When I learned how they destroy the oyster population from their number, I turned to my dad and said,” We can do something with this problem, “said Saint Our Fox News Digital.” We have several crabs and cooked them. “
As it turns out, they are “really delicious,” she said.
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“Their broth is much sweet than any other crabs I used to make a broth. It is much sweet than the lobster broth.”
St. Nash and the company officially made their crab powder in the product, at the Seafood Expo North American in March. He was called the finalist in nutrition Category.
Sharon Saint -Nash and her seafood company created the “Saint -Nash Crab” broth. (Greencrab.org; Greg Derr/The Patriot Ledger/USA Today Network via Imagn Image)
“It’s not yet profitable and I need to sell more,” she said.
“But I have great interest in that.”
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Broth was partly financed by the DMF seafood marketing program.
“It was really neat to see that it was a recognition on the international show and to try it,” Reed said.
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“I think it is creativity, a willingness to try new species, both from the consumer’s perspective and chefs in the culinary world. Great that people try these different things.”
