Deciding among the crab offerings at the supermarket can be daunting. Jumbo lump, 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. The state is seeking the certification as more people become concerned about where their food comes from and how its production affects the environment.
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