1 Day
Source:
The Boston Globe
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Green Crab: From Pest to Plate
Green crabs, an invasive species threatening marine ecosystems in the Gulf of Maine, are being repurposed as a culinary resource to combat their proliferation. Fishermen and entrepreneurs are increasing the harvesting and processing of the crabs into broth, sauces, and other products, transforming what was once viewed as trash into a marketable ingredient. This approach aims to provide an economic incentive to control the population and mitigate the environmental damage caused by the crabs.
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