PEI researchers figure out how to get invasive green crabs to molt for potential soft shell market
SEAFOODNEWS.COM [CBC News] - October 3, 2014 -
Researchers at UPEI say they've made an important discovery which could help in the fight against an invasive species on Canada's east coast. Manipulating water temperature can get them to molt en masse.
Presently there is no market for green crabs but soft shells might provide fishermen with a new source of revenue, and restaurants with a signature dish.
The trouble is green crab are small, and it is difficult to get the meat out of the shell. Researcher Sophie St-Hilaire is looking to how Europeans deal with the crustaceans.
"The Italians in Venice, they've been harvesting the green crab as a soft shell crab for hundreds of years," said St-Hilaire.
Fried and eaten whole in the shell, green crabs are a delicacy in Italy. The raw product can sell for $40 a pound.
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