Granchio Blu: risorsa nutrizionale o danno economico?

In recent times there has been a lot of talk about the blue crab, which until recently was almost totally foreign to our coasts, and today is increasingly widespread.

Native to the western coast of the Atlantic Ocean, this species arrived in the Mediterranean thanks to the ballast water tanks of large ships, and was able to spread thanks to the rise in average temperatures, the lack of natural predators and the abundance of food.
Along our coasts, the presence of the blue crab is today considered extremely invasive and harmful, both from an environmental and economic point of view.

The debate arises from the fact that, being extremely voracious, this crustacean is able to significantly reduce the population density of other marine creatures. This means that it can attack some of the fishery and fish farming products.

Currently, the farming of molluscs in the valleys, such as clam farming, and fishing in the lower bathymetric areas, such as sea bass and sea bream, are especially affected by its presence.
In an attempt to limit the damage, some aquaculture farmers and fishermen have converted to harvesting and marketing it, even abroad.
From a nutritional point of view, the blue crab is a rich source of high quality proteins, minerals such as selenium, calcium and phosphorus, and group B vitamins. Considering the impossibility of eradicating it from our seas, and also for economic necessity , we should try to manage the presence of blue crab as a new resource. In its areas of origin, in fact, this fishing product is considered a real delicacy.

Its cleaning is quite simple. Simply eliminate the abdomen, located at the back, and, in the created crack, lever on the carapace with a small knife, removing it as if it were a lid; at this point, all that remains is to remove the internal gills and wash away the entrails. For convenience, based on the recipe, you can cut it in two.
There are numerous ways to prepare it. To maximize the delicacy of the meat, it is advisable to steam it. But we can also gratin it in the oven with fragrant bread, grill it and, above all in its moleca form, that is, as soon as the carapace changes, fry it whole.

For sauce lovers, once cooked, the blue crab can be used to prepare the classic fish soup, risotto or seafood sauce for pasta.

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