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Ask a fan of Maryland seafood, and they’ll tell you that Chesapeake Bay blue crabs are the best, sweetest crabs out there. A big reason: cold winter water encourages crabs to pack on the fat.
But despite this superiority in taste, many of Maryland’s crab and other seafood processors struggle to make a profit. That’s due in large part to the globalization of the seafood industry and competition from imported seafood, especially Asian swimming crabs.
Maryland Sea Grant Extension works to support the state’s historic seafood industry. Our seafood technology specialist helps crab and other seafood processors to develop new ways of marketing and packaging their products — without losing the taste that makes the seafood produced in Maryland special. That means helping processors to design, purchase, and use new technologies.
For more information, contact our Extension seafood technology specialist.
Some of our recent successes include:
To learn more about this project, read “Crab Processors Get High Tech,” a feature article in Chesapeake Quarterly, Maryland Sea Grant’s magazine.
To read more about this project, check out “Food Scientist Works to Sharpen Crab's Competitive Edge,” a feature story in Chesapeake Quarterly, Maryland Sea Grant’s magazine.