Invasive Green Crabs Taste Like Blue Crabs. Why Skip Them?

If invasive green crabs taste like blue crabs, why does almost nobody eat them? European green crabs are spreading along both American coasts. People who’ve cooked them say the meat is sweet and close to blue crab. Fishermen catch them by the hundreds, yet most end up as bait for under a dollar a pound. So what’s really keeping this crab off your plate? 🦀In this video you’ll learn: -Why a crab that tastes this good is so hard to sell -What happened when scientists tried to process green crab with a machine -The one city where people pay top dollar for this crab, and the trick behind it -Why even a green crab food boom might not save the shoreline I make every video on this channel by myself. If you enjoyed it, a like, comment or subscribe really helps. Thanks for watching!❤️ 📚Sources: -University of Maine: green crab meat and taste test research -Downeast Institute: soft-shell clam decline in Maine -Washington Department of Fish and Wildlife: green crab emergency in -Washington -Manomet: soft-shell green crab fishery -Smithsonian Environmental Research Center: green crab invasion history -Maine Department of Marine Resources: green crabs in Maine -Chesapeake Bay Program: blue crab size limits #greencrab #foodpsychology #seafood #bluecrab