Baltimore, MD, March 27, 2012 – 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.
The certification looks at the impact of harvesting on the environment and other species, whether fisheries managers have the ability to monitor the species and whether the harvest is being tracked adequately. Louisiana recently won certification for its crab harvest, and Maryland also has applied for its striped bass fishery.
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.
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"Restaurants are really looking for something like that. There are a lot of restaurants that focus on sustainability issues and they really haven't had a blue crab to be able to embrace," said Steve Vilnit, seafood marketing specialist for Maryland's Department of Natural Resources.
Crabs are the Chesapeake Bay's biggest moneymaker, bringing in $52 million in Maryland in 2009, and many chefs believe they are among the world's best. The lower salinity of the upper Chesapeake Bay makes the meat sweeter and more tender, and the crabs hibernate over the winter, storing fat that makes them taste richer than nonhibernating crabs from farther south, said Chad Wells, executive chef at Alewife in Baltimore.
But competition is tough and with prices topping $20 a pound for Maryland's picked crab meat, many buyers look elsewhere for cheaper alternatives. MSC certification would give consumers another reason to buy Maryland crab, and Wells said he thought it would be "huge" in getting it into more supply chains.