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Judi Lynn

(160,525 posts)
Thu May 30, 2013, 04:41 PM May 2013

Warmer seas fuel Maine crab invasion, clammers say

Warmer seas fuel Maine crab invasion, clammers say
Source: Reuters - Thu, 30 May 2013 07:50 PM
Author: Reuters

By Dave Sherwood

FREEPORT, Maine, May 30 (Reuters) - An invasion of European green crabs, encouraged by rising ocean temperatures, is eating its way north through Maine's clam flats, threatening the state's third-largest fishery and an iconic summer treat for tourists.

"If something isn't done soon, it will mean the death of the clam fishery," said Chad Coffin, president of the Maine Clammers Association. "I don't think people understand just how big a problem this is."

The invasive crabs likely reached U.S. shores in the early 1800s after hitching a ride across the Atlantic on ships, according to scientists. Once here, the crustaceans gradually worked their way to Maine, where they have been present for at least a century.

What has changed the picture, according to clammers, is that warmer water temperatures have created a crab boom, and those crabs are now consuming clam beds like never before.

More:
http://www.trust.org/item/20130530195011-ipo5x/?source=search

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Warmer seas fuel Maine crab invasion, clammers say (Original Post) Judi Lynn May 2013 OP
Sorry, couldn't resist... aristocles May 2013 #1
I got thoroughly sick of clams in New England Warpy May 2013 #2
Invasive critters are a bad thing but these guys may have an up side... wandy May 2013 #3

Warpy

(111,252 posts)
2. I got thoroughly sick of clams in New England
Thu May 30, 2013, 05:06 PM
May 2013

and the same goes for lobster and deep fried fish. I never got sick of scallops, bought unshucked by the bushel, right off the boat so I knew I was getting the real thing.

Wait until they find out how tasty crab meat is. They'll be wondering why they ever ate a clam.

wandy

(3,539 posts)
3. Invasive critters are a bad thing but these guys may have an up side...
Thu May 30, 2013, 05:52 PM
May 2013
Eat The Invaders.

Melt butter over medium heat in a pan equipped with a tight cover. Put in the crabs, cover, and sauté for about 10 minutes, shaking or turning them occasionally so they brown to an even golden color all over.

Soft-Shells should be served with French bread. Garnish the crab with lemon slices, parsley, and watercress.

http://eattheinvaders.org/green-crab/

You see they do have a natural preditor.
Us!
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