Green Crab Working Summit
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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.
Photo by Jonathan Taggart
Photo by Jamie Bassett (greencrabnation.com)
Media Features
News Center Maine, June 6, 2018 - "Fighting back against the voracious green crab"
SeacoastOnline, May 8, 2018, "Chef and scientist urge: Eat more green crabs"
WGME, May 14, 2018, "Serving up some off-the-beaten-path seafood"
WCVB, May 23, 2018, "Coastal New Hampshire: Embracing an Invasive Species"
For additional information please contact:
Gabriela Bradt, gabriela.bradt@unh.edu
Marissa McMahan, mmcmahan@manomet.org
June 6 - 7, 2018
Portland, ME
June 6
8:00 a.m. - Registration
8:30 a.m. - Welcome and introductory remarks
8:45 a.m. - Session 1: Population monitoring/ecological impacts
- Understanding Green Crab Population Dynamics: Results of Systematic Green crab Trapping in Freeport - Brian Beal
- Green Crabs and Soft-Shell Clams: Results from Large-Scale Field Studies Examining Measures to Mitigate Predator Effects on Clam Survival and Growth – Sara Randall
- Measuring Impacts of Invasive European Green Crabs on Maine Salt Marshes: A Novel Approach – Jeremy Miller
- Coastal Restoration in Nova Scotioa: Resilience to an Invasive Species - Gabrielle Beaulieu
- Attributes of the European Green Crab (Carcinus Maenas), a Nonindigenous Species in Massachusetts, USA - Jimmy Elliot
- Interaction between Carcinus and Hemigrapsus - Chris Baillie
- Panel Discussion
11:15 a.m. - Session 2: Green crab products
- The use of green crab extract as a food supplement, and as Bait, for comercially important invertebrates - Steve Jury
- Green Crab Uni Extraction: Maintaining the true form - Jamie Bassett
- Bait to Delicacy: Navigating and Redefining the Green Crab Market - Mary Parks
- Green crabs as food: An overview - Roger Warner
- Toward Full Utilization of the Green Crab Biomass: Food and Feed Ingredients - Denise Skonberg
- Potential Health Benefits of Green Crab Peptides Produced with Commercial Enzymes - Bouhee Kang
- Panel Discussion
2:45 p.m. - Session 3: Soft-shell crab
- Soft-shell green crab production: adapting traditional Venetian production techniques - Jonathan Taggart
- Investigating the viability of a soft-shell green crab industry in New England - Marissa McMahan
- Determining peak molting periods for European Green Crabs in New Hampshire - Gabby Bradt
- Soft-Shell Green Crab in Prince Edward Island: New Strategies and Techniques - Luke Poirier
- Panel Discussion
4:30 p.m. - Cocktail reception, posters, gear and cooking demonstrations, 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
8:30 a.m. - Welcome and introductory remarks
Introduction to outreach with West Bath Elementary
West Bath Elementary - group presentations
Breakout Groups
- Outreach/education/citizen science
- Pre-molt crab identification/SS fishery obstacles
- Monitoring protocols/strategies
- Connecting fisherment with wholesalers
- Culinary group
11:00 a.m. - Themes identified from meeting, next steps, discussion
11:15 a.m. - Concluding remarks
