In the crab fishing industry, crab fisheries capture
or farm crabs. Crabs make up about 20% of all crustaceans caught and farmed
worldwide, and nearly 1.4 million tons of crab are consumed annually. The horse
crab accounts for around one-quarter of that total. Of course, the most well-known crabs are the
Alaskan and Atlantic King Crab species and the Snow Crab. If you are a
shellfish lover, then you have several fantastic crab restaurants in Towson to try fresh,
Atlantic crab.
It’s essential that there are healthy crab stocks in
the ocean for future generations. Many
responsible locally owned and chain seafood restaurants change the crab on
their menus based on the crab that is readily available during each fishing
season.
Most seafood and crab restaurants want to serve crab that is caught in traceable, sustainable, and responsibly-sourced ways. Digging deeper, this means:
Traceable - Seafood is traceable to a known, trusted source of
long-term suppliers in the industry and is sourced ethically.
Sustainable - Sustainable crab fishing follows industry best
practices, guidelines, and rules that ensure crab stocks are protected.
Responsible - Most seafood and crab restaurants support crab
fishing that adheres to regulatory efforts intended to manage crab populations
and that require suppliers to comply with all applicable laws.
