Green Crab Culinary Markets & Products: Virtual Panel

Written By Mary Parks
 

Green crab is one of the world's worst invasive species, threatening valuable fisheries and vulnerable ecosystems. However, it’s also a sustainable and versatile seafood.

This virtual panel hosted on October 22nd, 2024 as part of Green Crab Week explored green crab products and markets while looking toward the future of the fishery in the US. 

Panelists:

  • Tae Chong: Director of Multicultural Markets & Strategies at the Maine State Chamber of Commerce

  • Kate Masury: Eating with the Ecosystem Executive Director

  • Liam Fisher: Maine Garum Company Founder Creating a Green Crab Garum

  • John Painter: Green Crab Harvester & Maine Green Crabs Founder

  • Sharon St. Ours: Head of St. Ours Broth & Creator of St. Ours Green Crab Broth

  • Youji Iwakura: Chef & Owner of Washoku Renaissance, Recipe Developer, & GreenCrab.org Board Member

 
 

Learn More About Each Participant:

Alisha Lumea

Alisha is a founding board member of GreenCrab.org and hails from the North Shore: a region deeply impacted by invasive green crabs. She works for Wulf’s Fish: the first wholesaler to regularly offer green crabs delivered directly to consumers and restaurants. Learn more about Wulf’s work with green crabs here.

Liam Fisher

Liam is the founder of Maine Garum Company and recently launched an eel garum made from American Unagi. He’s also developing a green crab garum made with locally harvested green crab from Midcoast Maine.

Youji Iwakura

Board Member, Chef & Owner of Washoku Renaissance, and Recipe Developer Youji Iwakura has been cooking with green crabs since 2022. He’s been working alongside St. Ours company to develop recipes with their green crab broth and regularly features the invasive on his menu. Check out his recipe for green crab broth and ramen here.

Sharon St. Ours

Sharon leads St. Ours Broth, creating seafood broths that can be found in retailers across the country and are used as a base in a wide variety of products and dishes. After years of research and development, St. Ours is launching their green crab broth. Learn more about their broth here.

Tae Chong

Tae serves Director of Multicultural Markets & Strategies at the Maine State Chamber of Commerce. His work aims to better understand and support multicultural community food systems. He’s collaborated with harvesters Mike Masi and John Painter, hosting green crab giveaways for Khmer Mainers. Learn more about Tae’s work with green crabs here.

Kate Masury

Kate Masury is the Executive Director at Eating with the Ecosystem, a small non-profit whose mission is to promote a place-based approach to sustaining New England’s wild seafood, through healthy habitats, flourishing food webs, and short, adaptive seafood supply chains. Kate frequently integrates green crabs into her work with chefs and community members and has collaborated with our organization on events and resources.

John Painter

John is the Founder of Maine Green Crabs: trapping and selling green crabs out of the Weskeag River. Check out our recipe page to find John’s recipe for green crab bisque.

 

This virtual panel was hosted as part of Green Crab Week 2024: a restaurant week aimed at increasing chef and home cook participation in the fishery and spreading awareness of green crab’s invasive impact. Learn more about Green Crab Week here. 

 

Green Crabs & Oysters Virtual Panel

Learn about green crab's impact on oysters and collaboration between the oyster industry and green crab fishery

Photo by Panel Moderator & GreenCrab.org Board Member Patrick McMurray

Mary Parks
Next

Green Crabs and Oysters: Virtual Panel