Blue crab, the Chesapeake Bay’s most iconic edible species, also appears to be its most impersonated on menus in the region that say they’re selling local seafood.
A report released today by the conservation nonprofit Oceana found that 38 percent of crab cakes labeled as local were comprised of an entirely different species of crab, predominantly imported from the Indo-Pacific region. In Annapolis and Baltimore, nearly 50 percent of “Maryland” or “Chesapeake Bay” crab cakes were mislabeled.[Continue Reading]
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