CT Chef Makes Sushi from Invasive Crab

StumbleUpon.com: Sushi chef Bun Lai has a taste for the beach. He grew up exploring the craggy shore and rocky isles of coastal Connecticut, a passion he’s carried with him into adulthood.

A few years ago, Lai and a friend were flipping over rocks along Long Island Sound, just to see what lie underneath. He was expecting to find the same green crabs he’s known since his youth. But “all of a sudden, we saw these crabs I hadn’t seen before,” he says. Lai caught some, brought them home, and looked them up.

They were Asian shore crabs, an invasive species that first showed up in the Sound in the 1980s. It’s made itself right at home, attacking the limited supply of plankton and larvae that native fish and shellfish need to survive. So Lai did what any sustainability-minded seafood chef would do: He excavated the crab meat from its shell and turned it into a sushi roll.

To read more:


Miya’s Sushi

Video: How to Catch the Invasive Asian Shore Crab


Video: Eating an Asian Shore Crab


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