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Crabs are ten-legged crustaceans with species found in all oceanic regions as well as freshwater and on land. As food, crab is prized for its delicate flavour and low fat content.
A crab is a decapod (10-legged) crustacean, which generally has a thick shell (exoskeleton) and a single pair of pincers.
There is no such thing as a sustainable species of fish. Only sustainable populations of fish.
As of July 2022, there are 12 MSC certified crab fisheries around the world, including from Australia (crystal crab and blue swimmer crab), Canada (snow crab), the Gulf of Mexico (blue crab) and Shetland in Scotland (brown crab).
About 9% of the global crab catch is independently certified to the MSC Fisheries Standard.
Crabs caught for human consumption are harvested in traps.
With more sustainable varieties available than ever, crab is scuttling back into the limelight.
Cooking shellfish over hot coals adds a whole new dimension to seafood.
Snow crab on the coast of Newfoundland and Labrador has recovered thanks to sustainable management measures, finding new markets since the Covid pandemic.
In Indonesia, women are at the forefront of a sustainable fishing business. Meet the female processors and factory workers of the blue swimmer crab industry.
Home to the iconic blue swimmer crab, the Peel Harvey Estuary is the first ever commercial and recreational fishery to be MSC certified as sustainable.
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