A blue crab rests on the deck of the Virginia Institute of Marine Science.

A blue crab rests on the deck of the Virginia Institute of Marine Science.

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?

Guests

  • Beth Lowell Senior Director of Illegal Fishing and Seafood Fraud, Oceana; @oceana
  • Bonnie Swanson Co-Owner, Crisfield Seafood Restaurant

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