Hundreds of years ago, the invasive European green crab first arrived in the region. Today, they’re everywhere, and that is putting pressure on other seafood industries. One solution? Eat them. “It’s a good story, you’re eating an invasive species that actually tastes good, so it’s an easy sell,” said Row 34 Chef Jeremy Sewall.
European green crabs have posed a problem off the coast of Vancouver Island for decades now, and while current conservation efforts have focused on deep freezing them and throwing them in a landfill, some suggest eating them instead.
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Steven Grasse, owner of Philadelphia's Quaker City Mercantile and New Hampshire's Tamworth Distilling, has been recognized by Food & Wine as one of the 2023 Drinks Innovators of the Year. Grasse, the advertising executive who invented the brands Hendrick's Gin in 1999 and later developed Sailor Jerry Rum, drew a lot of attention last year with the release of the small-batch distillery's Crab Trapper whiskey, which is infused with boiled green crab, an invasive species.
The Harraseeket River recedes slowly but steadily around Chad Coffin’s metal skiff, until the boat is beached on a partly exposed mudflat. Coffin and his daughter, Bailey Pennell, are already out of the skiff, rakes in hand and rubber boots sinking.