The cooks and laborers who built the foundation of our county's culinary traditions have often gone unnoticed throughout history.
The Chesapeake blue crab is a delicious hallmark of our region. But a few years ago, a report found that many crab cakes sold in area restaurants — and marketed as local — contained imported meat. Some of the meat came from as far away as Indonesia, and was often fished unsustainably.
So, how do restaurants meet the demand for locally sourced crabs without cutting their product with imported meat? And will consumers taste the difference?
- Beth Lowell Senior Director of Illegal Fishing and Seafood Fraud, Oceana; @oceana
- Bonnie Swanson Co-Owner, Crisfield Seafood Restaurant
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