Green Crab Working Summit
Green Crab Fishery and Market Development to Mitigate the Impacts of an Invasive Species
Join us at O’Maine Studios this summer for the Green Crab Working Summit. The summit is designed for fishermen, chefs, consumers, anyone in the seafood industry, regulators, scientists and educators who have been thinking about, studying or already fishing for, or eating green crabs. Let’s come together to strategize on how to develop a viable fishery and markets for this invasive crab -- a delicious, plentiful and full of potential crustacean that is wreaking havoc economically and environmentally!
The two-day agenda will include speakers from chefs to educators to scientists, cooking demonstrations, round-table discussions, and opportunities to make connections and strategize. This summit is an excellent opportunity to learn from each other, network and strategize on how best to mitigate the impacts of this invader.
June 6 - 7, 2018
June 6: Presentations, panel discussions, break-out groups
Topics will include
Green crab ecology/biology
- Population trends
- Impacts to local ecosystems/mitigation
Green crab fishery development
- Soft-shell crab fishery
- Bait fishery
- Roe fishery
Green crab products/marketing
- Green crab R&D
- Green crab nation
5:00 - 7:00 p.m.: Cocktail reception, live cooking demonstration and green crab tasting. This event is included in summit registration fee.
- Featuring Chef Ali Waks-Adams, owner of Butter & Salt Pop Up and Executive Cheft at The Brunswick Inn.
- Featuring Chef Matt Louis, owner of Moxy and The Franklin Oyster House in Portsmouth, NH.
June 7: Reconvene for summary, break-out groups for Next Step action items.