Stormy weather in the Northeast and Maryland’s blue crab certification program have increased demand for the shellfish this season.
As a result, prices have risen to USD 234 (EUR 180) per bushel retail on average for males.
“This spring, the crab prices are at very high levels. It has to do with the weather — there are thunderstorms every day — but there is also a lot of demand for Maryland crab right now,” said Steve Vilnit, Maryland Department of Natural Resources director of fisheries marketing.
Dockside prices have also soared. Last year, female blue crabs were selling for USD 20 (EUR 15.40) a bushel and this year the average is USD 35 (EUR 27) a bushel. The dockside price for males has risen from USD 70 (EUR 54) last year to USD 85 (EUR 65.50) this year.
Vilnit attributes the increased demand to the state’s “True Blue” seafood certification program for retailers, restaurants, and other foodservice operators. Restaurants and retailers that use the state’s True Blue logo on their menus and marketing materials must prove that at least 75 percent of the crab they use in a calendar year is either harvested or processed in Maryland.
Since the program began more than a year ago, the number of participating companies has soared from 26 to 150. A number of restaurants and retailers are involved, including Whole Foods Market’s mid-Atlantic region.
“I would love to get more retailers in the program but it’s more of a price point thing for them. Maryland crab is more expensive than imported crab meat,” Vilnit said.
Still the program has grown in awareness and popularity, and even some hospitals and caterers have added True Blue certification. “It is a great program for getting people excited about Maryland crab again. Plus, it is eye opening to the general public that just because they are eating a crab cake in Maryland, doesn’t mean they are eating Maryland crab,” Vilnit said.
To educate the public about Maryland crab and the True Blue program, the DNR has added information on the web site and is working with food bloggers and the local media — along with its own social media efforts — to spread the word about the program.
So far, the DNR plans to only certify blue crab.
“Oysters and striped bass have to go with a tag that says exactly where they came from. Crab meat is the only one where you don’t know where it’s coming from,” Vilnit said.
