Maryland crab is known throughout the world. And the state's fisheries want to keep their competitive edge by touting its sustainable practices.
They are applying for Marine Stewardship Council certification, writes the Associated Press in an article that ran in Bloomberg Businessweek.
It is following on the footsteps of Louisiana, which sought certification for its crab harvest.
"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 AP writes. "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."
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