Red Crabbing and the Environment: How You Can Make a Difference
September 26, 2024Red Crabbing and the Environment: A Consumer’s Action Guide to Sustainable Seafood Choices
Most articles about seafood sustainability tell consumers to “choose sustainably sourced seafood” without explaining what that actually means in practice. This article is different: it covers the specific environmental issues in the crab fishing industry with accurate context, and then provides a concrete, step-by-step consumer action guide — how to read MSC certification labels, how to use the Seafood Watch app, how to identify country of origin on seafood labels, what questions to ask when buying crab, and how to reduce waste by using crab shells for stock. The goal is to give you the tools to make genuinely informed choices, not just feel-good generalizations.
🔗 King Crab at Global Seafoods | Dungeness Crab | Golden King Crab
The Environmental Issues: Accurate Context
The 2021–2023 Bering Sea Red King Crab Closure: Climate, Not Overfishing
The most significant environmental event in the US crab fishing industry in decades was the closure of the Bering Sea red king crab season for 2021–2022 and 2022–2023, following a population collapse of approximately 90% between 2018 and 2021. It is important to understand the cause accurately: the leading scientific hypotheses attribute this collapse primarily to the 2018–2019 Bering Sea marine heat wave and its effects on the cold-water habitat that red king crab require — not to overfishing. The fishery was operating under a well-managed IFQ quota system in the years leading up to the collapse. The 1980s Bering Sea red king crab collapse was caused by overfishing; the 2021 collapse appears to be primarily a climate-driven event. The distinction matters because the appropriate responses are different: the 1980s collapse required better fisheries management (which was implemented); the 2021 collapse requires addressing ocean warming, which is a global climate policy challenge beyond the scope of fisheries management alone.
Where Overfishing Remains a Real Concern
While the US Alaskan crab fishery is well-managed, genuine overfishing concerns exist in other parts of the global crab supply chain: (1) Russian crab fisheries: Russian red king crab and snow crab fisheries have faced allegations of illegal, unreported, and unregulated (IUU) fishing; Russian crab has been subject to import restrictions in some markets; (2) Global snow crab: snow crab populations in the Bering Sea have also experienced significant declines in recent years, with both climate and fishing pressure as contributing factors; (3) Developing country fisheries: crab fisheries in some developing countries operate with weaker management systems and less effective enforcement.
Bycatch in the Crab Fishery
Bycatch (the unintentional capture of non-target species) is a genuine issue in crab pot fisheries: (1) What gets caught: undersized crab (below the legal minimum size), female crab (protected in most fisheries), Tanner crab in king crab pots, fish, and occasionally seabirds (in surface gear); (2) Mitigation measures: escape rings (circular openings of 4.5–5 inches that allow undersized crab and small non-target species to exit); biodegradable panels (allow trapped animals to escape if the pot is lost); size-selective pot designs; (3) The US Alaskan crab fishery: escape rings and biodegradable panels are required by NOAA Fisheries regulations in the Bering Sea king crab fishery; the fishery has relatively low bycatch rates compared to trawl fisheries; (4) Ghost gear: lost crab pots (“ghost gear”) can continue to trap and kill crab and other marine life indefinitely if they are made entirely of non-degradable materials; biodegradable panels address this issue.
Seafloor Habitat and Crab Pots
Crab pots rest on the seafloor and are periodically hauled up; they do not drag across the seafloor like bottom trawls. The habitat impact of crab pots is significantly lower than bottom trawling. The primary habitat concern with crab pots is in areas with sensitive benthic habitats (cold-water corals, sponge beds); most regulated crab fisheries have area closures to protect these habitats.
The Consumer Action Guide: What You Can Actually Do
Step 1: Understand the MSC Certification Label
The Marine Stewardship Council (MSC) blue label is the most widely recognized sustainability certification for wild-caught seafood: (1) What it means: the fishery has been independently assessed against the MSC Fisheries Standard, which covers three principles: (a) sustainable fish stocks (the fishery is not overfishing); (b) minimizing environmental impact (bycatch, habitat, ecosystem effects); (c) effective management (the fishery has a management system capable of responding to changes); (2) What it does not cover: labor practices; the MSC certification is an environmental standard only; it does not address working conditions or wages; (3) How to find it: look for the blue MSC fish label on the packaging; you can also search the MSC website for certified products and fisheries; (4) Alaskan crab and MSC: several Alaskan crab fisheries have held MSC certification; check the MSC website for current certification status, as certifications are renewed periodically; (5) Limitations: MSC certification is voluntary and costly; some well-managed fisheries are not MSC-certified simply because they have not applied; absence of MSC certification does not necessarily mean a fishery is unsustainable.
Step 2: Use the Seafood Watch App
The Monterey Bay Aquarium’s Seafood Watch program provides free, science-based seafood recommendations: (1) How it works: Seafood Watch rates seafood as “Best Choice” (green), “Good Alternative” (yellow), or “Avoid” (red) based on the sustainability of the fishery or farm; (2) The app: the free Seafood Watch app (iOS and Android) allows you to search for specific seafood by name and see the rating for different sources (e.g., “king crab, Alaska” vs. “king crab, Russia”); (3) Alaskan crab ratings: Alaskan Dungeness crab is consistently rated “Best Choice”; Alaskan king crab ratings vary by specific fishery and area; check the current app for up-to-date ratings; (4) Practical use: check the app before going to the grocery store or fish market; if you are buying crab at a restaurant, you can ask the server where the crab is from and check the app; (5) Limitations: Seafood Watch ratings are updated periodically but may not reflect the most recent stock assessment data; use them as a guide, not an absolute rule.
Step 3: Read Country of Origin Labels
Country of Origin Labeling (COOL) is required for seafood sold at retail in the US: (1) What to look for: the label must state the country where the seafood was caught or farmed; for wild-caught seafood, it must also state the method of production (wild-caught or farm-raised); (2) Why it matters for crab: Alaskan crab (caught and processed in the US) is subject to US fisheries management and labor law; imported crab (from Russia, China, or other countries) may come from fisheries with weaker management or labor standards; (3) Reading the label: “Product of USA” or “Wild-caught, USA” indicates US-sourced seafood; “Product of Russia” or “Product of China” indicates imported seafood; (4) Restaurant exception: COOL does not apply to restaurant seafood; restaurants are not required to disclose the country of origin of their seafood; if you want to know, ask; (5) Processed seafood: COOL requirements are more complex for processed seafood (canned crab, crab cakes, imitation crab); the country of origin may be the country where the product was processed, not where the crab was caught; read labels carefully.
Step 4: Ask the Right Questions When Buying Crab
Whether you are buying at a fish market, grocery store, or online, these questions help you make informed choices: (1) “Where was this crab caught?” — the answer should be a specific location (Alaska, Pacific Northwest, Chesapeake Bay), not just “the ocean”; (2) “Is this MSC-certified?” — a reputable supplier should be able to answer this; (3) “Is this wild-caught or farmed?” — all commercially available king crab, snow crab, and Dungeness crab are wild-caught; if a supplier claims farmed king crab, be skeptical; (4) “When was this caught and processed?” — for fresh crab, freshness matters; for frozen crab, the processing date is less critical if the cold chain has been maintained; (5) Online suppliers: reputable online seafood suppliers like Global Seafoods provide sourcing information on their product pages; look for suppliers that can trace their seafood from vessel to consumer.
Step 5: Reduce Waste — Make Crab Shell Stock
One of the most impactful things a consumer can do is reduce food waste — and crab shells are one of the most underutilized ingredients in the home kitchen: (1) What crab shell stock is: a rich, intensely flavored shellfish stock made by simmering crab shells with aromatics; it is the base for bisques, chowders, risottos, and pasta sauces; it is dramatically better than store-bought seafood stock; (2) How to make it: save the shells from your crab dinner (king crab, snow crab, or Dungeness); rinse briefly; place in a large pot with 1 onion (quartered), 2 celery stalks, 1 carrot, 1 bay leaf, a few peppercorns, and a splash of white wine; cover with cold water; bring to a simmer; cook 45–60 minutes; strain; the stock keeps in the refrigerator for 3 days or in the freezer for 3 months; (3) Uses: use as the liquid base for seafood risotto, seafood pasta sauce, clam chowder, or crab bisque; substitute for fish stock or clam juice in any recipe; (4) Why it matters environmentally: using the whole animal (including the shells) reduces waste and extracts maximum value from the crab that was harvested; it is the most direct way a consumer can reduce the environmental footprint of their crab consumption.
🔗 Snow Crab Legs | Dungeness Crab Meat | Golden King Crab
🔗 Also see: The Dark Side of Red Crabbing: Overfishing, Climate Collapse, and Labor Issues | The Future of Red Crabbing: Climate Risk and the Path Forward | Red Crabbing as a Business: Profitability and the IFQ System | Red Crabbing Gear: The Complete Equipment Guide
🎥 Watch crab preparation videos on the Global Seafoods YouTube Channel
FAQs: Sustainable Crab Choices
What is the difference between MSC certification and Seafood Watch ratings, and which should I trust more?
MSC certification and Seafood Watch ratings are complementary but different tools: (1) MSC certification: a formal third-party certification that a specific fishery has been independently assessed against the MSC Fisheries Standard; the fishery pays for the assessment and certification; the blue MSC label on a product means that specific product came from a certified fishery; MSC certification is binary (certified or not certified); (2) Seafood Watch ratings: an independent assessment by the Monterey Bay Aquarium’s science team; not a certification (no label on the product); rates fisheries on a green/yellow/red scale; covers a wider range of fisheries than MSC (including many that have not applied for MSC certification); updated more frequently than MSC assessments; (3) Key differences: MSC is paid for by the fishery (potential conflict of interest, though the assessment is conducted by independent third parties); Seafood Watch is funded independently; MSC covers only certified fisheries; Seafood Watch covers virtually all commercially important seafood; (4) Which to trust: both are credible; use them together; if a fishery is both MSC-certified and rated “Best Choice” by Seafood Watch, it is a strong signal of sustainability; if a fishery is MSC-certified but rated “Avoid” by Seafood Watch (or vice versa), investigate further; (5) Practical approach: use the Seafood Watch app for quick guidance at the point of purchase; look for the MSC label as a secondary confirmation; neither is perfect, but both are significantly better than no information.
How do I make crab shell stock, and what can I use it for?
Crab shell stock is one of the most flavorful and underutilized ingredients in home cooking: (1) Shells to use: king crab shells, snow crab shells, and Dungeness crab shells all work; king crab shells produce the richest, most intensely flavored stock; save shells in a zip-lock bag in the freezer until you have enough (at least 1 lb of shells); (2) Basic recipe: 1–2 lbs crab shells (rinsed); 1 onion quartered; 2 celery stalks; 1 carrot; 1 bay leaf; 6–8 black peppercorns; 1 tbsp tomato paste (adds color and depth); ½ cup dry white wine; cold water to cover (approximately 2 quarts); bring to a simmer over medium heat; skim any foam; cook 45–60 minutes; strain through a fine-mesh strainer; (3) Do not boil vigorously: a gentle simmer produces a clearer, more delicate stock; vigorous boiling makes the stock cloudy and can produce off-flavors; (4) Storage: refrigerate for up to 3 days; freeze in 1-cup portions for up to 3 months; (5) Uses: seafood risotto (substitute for chicken or vegetable stock); crab bisque (the stock is the base); seafood pasta sauce (add ½ cup to the sauce base instead of pasta water); clam chowder (substitute for clam juice); any recipe that calls for fish stock or clam juice; (6) Yield: 1–2 lbs of shells produces approximately 1.5–2 quarts of stock.
Is farmed crab more sustainable than wild-caught crab, and is farmed king crab available?
Farmed vs. wild-caught crab: (1) Is farmed crab more sustainable: not necessarily; the sustainability of aquaculture depends on the species, the farming method, and the location; for bivalves (mussels, oysters, clams), farming is generally more sustainable than wild capture; for crustaceans (crab, shrimp, lobster), the picture is more complex; (2) Farmed king crab: commercial-scale farmed red king crab does not currently exist; red king crab aquaculture is in research and development but is not commercially viable due to the slow growth rate (3–5 years to market size) and the difficulty of maintaining them through the larval and juvenile stages; if you see “farmed king crab” for sale, be skeptical — it is almost certainly mislabeled; (3) Wild-caught Alaskan crab: Alaskan Dungeness crab, king crab, and snow crab are all wild-caught; the US Alaskan fisheries are among the best-managed wild-capture fisheries in the world; for these species, well-managed wild capture is currently more sustainable than the theoretical alternative of aquaculture; (4) Farmed alternatives: if you want a farmed shellfish option, mussels and oysters are the most sustainable choices; both are rated “Best Choice” by Seafood Watch and have a minimal environmental footprint; (5) The bottom line: for crab specifically, buying from well-managed wild-capture fisheries (US Alaskan) is the most sustainable option currently available.