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Invasive crabs that threaten New England’s marine ecosystem are being used to make WHISKEY

Invasive green crabs are damaging New England’s marine ecosystem, and in an effort to stem the destruction, a New Hampshire distillery uses the animals to make whiskey.

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The result of the Crab Trapper is ‘a salty and better fireball’

Tamworth Distilling has developed a bourbon infused with the flavor of green crab, which is made by boiling the crabs into a stock that is then infused with additional spices.

The result of the Crab Trapper is “a salty and better fireball,” Steven Grasse, owner of Tamworth Distilling, told Food & Wine Mike Pomranz. Each bottle uses about a pound of crabs.

Each bottle, which costs $65, is made with about a pound of green crabs.

Green crabs came aboard merchant boats from Europe to the US about 200 years ago and have since spread across the eastern US, with a large population along New England.

These animals feast on the native marine life, eat large amounts of shellfish per day and they also destroy seagrass.

Female green crabs can produce more than 175,000 eggs throughout their lives, allowing the species to quickly overwhelm habitats wherever they are.

And in recent years, the population has increased enormously due to the warming of the oceans.

Each bottle, which costs $65, is made with about a pound of green crabs.  Green crabs came to the US about 200 years ago aboard merchant boats from Europe and have since spread across the eastern US, with a large population along New England

Each bottle, which costs $65, is made with about a pound of green crabs. Green crabs came to the US about 200 years ago aboard merchant boats from Europe and have since spread across the eastern US, with a large population along New England

The stock goes into a giant vacuum still (pictured) that holds about 20 gallons of liquid and is over six feet long.  This type of distillation is carried out at a pressure lower than atmospheric pressure

The stock goes into a giant vacuum still (pictured) that holds about 20 gallons of liquid and is over six feet long. This type of distillation is carried out at a pressure lower than atmospheric pressure

Gabriela Bradt, a marine biologist and fisheries specialist at the University of New Hampshire, said: NPR: ‘They are probably one of the most successful invasive species we have in North America, at least in the marine world.

‘They can eat about forty mussels a day, just one crab. And so you multiply that by a trillion, and you’re out of mussels.’

The stock still goes in a giant vacuum that holds about 20 gallons of liquid and is over six feet long.

This type of distillation is carried out at a pressure lower than atmospheric pressure.

Once distilled, spices like paprika, dill and cinnamon are added, and then everything is mixed with a bourbon base.

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Green crabs feast on native marine life, eat large amounts of shellfish per day and they also destroy sea grass

“The crab has a slight presence on the nose, accompanied by coriander and bay leaf to soften highs,” Crab Trapper’s description on Tamworth Distilling’s website reads.

The body contains hints of maple and vanilla oak, borrowed from the full base. The spirit ends with heavier notes of cloves, cinnamon and allspice, leaving a light, pleasant spice on the palate.’

Scientists in Canada are also working on new ways to combat the growing population of green crabs and have developed a plastic using the animal’s shell.

The project was developed by Audrey Moores, a chemist at McGill University, in collaboration with Kejimkujik National Park Seaside in Nova Scotia, which has struggled with a population of the invasive European green crab since the 1980s.

Moores’ small team will harvest green crabs from the park and process their shells to extract a chemical called chitin.

Chitin can be used to make an eco-friendly form of plastic that will break down in landfills and the ocean without lingering toxic effects.

“If we can bring this invasive species full circle as a solution to the plastic pollution problem facing all oceans today, I really think that will be such a great and innovative way to figure out the problem of invasive species,” says Moore. told the CBC.

Moores devised a new and less toxic way to process chitin by crushing the crab’s shells and mixing them with a special powder.

This process involves less water and fewer chemicals, producing very little chemical waste or runoff.

Moores says the plastic produced by this process is hard, just like glass, and the team is working to produce a softer substance that can be molded into items such as plastic party cups, plates and cutlery.

“What we know is that if we take regular crab shells, shrimp shells and lobster shells, we have very good results, so we’re pretty sure the green crab shouldn’t be any different,” she said.

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