Daily News | Alaska’s snow crab season is canceled — what does that mean for seafood in Philly? We asked a wholesaler.
Amar says that as inflation hits consumers, the demand for high-ticket grocery items, like crab legs, is generally lower, which in turn means less of a need to fish right now.The Alaska Department of Fish and Game said the state’s snow crab population dropped from about 8 billion in 2018 to 1 billion in 2021.
According to, officials said that overfishing was a large factor in canceling this year’s snow crab season and that fishing was outpacing the rate of natural replacement. “It’s a scary number,” Mark Stichert, Alaska’s Fish and Game Department’s groundfish and shellfish fisheries management coordinator,But scientists say overfishing is just one piece contributing to the crab population’s decline in Alaska., scientists have warned that the failure to reduce carbon emissions could lead to the extinction of most marine life as the climate continues to warm. The Bering Sea, which houses an abundant Alaskan snow crab population, has seen warming temperatures, contributing to lower sea-ice cover levels, according to Michael Litzow, the Kodiak lab director for NOAA Fisheries. Litzow says snow crabs, which are cold-water creatures, are sensitive to the loss of ice and warming temperatures.What does Alaska’s crab shortage mean for Philadelphia? Amar says that Alaska is not the only place to get crab meat, or even snow crabs, and that — for now — crab is sticking around. In Philadelphia, crab remains the star of the menu at restaurants that include Cajun Heroes Seafood & Po’boy, Amazing Crab House, and Crab Du Jour Pennsylvania.Here’s an overview of some of the most popular types of crab meat and where they’re from:King crabs are large and host bright, white meat with red edges. These are popular in seafood restaurants around the world.are found in the northern Pacific and Atlantic Oceans in deep, cold waters. They are also called spider crabs because of their spiny legs and are considered relatively affordable compared with other crabs.are mainly harvested in Florida and are lauded for their large size and sweet flavor. Only the claws are eaten, meaning fishers will pull off a singular claw and then return the crab into the ocean, where their claw will regenerate.“This is an environmental issue. With waters warming up, that’s what we should be thinking about,” he said. He added, “maybe on the surface, someone is worrying — ‘I’m not gonna get my lobster,’ but there’s also the question of ‘What’s going on out there on the waters?’” Last year, Small World Seafood paused scallop and crab sales when there were shortages. Amar wanted to let the market “settle.” He compared it to tomato season. “In August and September, the tomato quality is higher, the quantity is higher, and the prices are lower. When the price goes down, supply is up and quality tends to be up, too,” he said. “For sustainability, it’s important to be mindful.”
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