Sarah Landry, co-owner of Poissonnerie Gagnon in Rimouski, is grateful for the loyalty of customers.
Crab is very festive for our customers, they are happy with the crab and the opportunity to eat it several timesshe reports.
However, the seller admits that the price of the product is difficult to swallow, both for her and for her buyers:
fois ou deuxpar semaine pendant toute la saison du crabe. Là, c’est sûr que ça devient un produit de luxe”,”text”:”on avait des clients qui achetaient unefois ou deuxpar semaine pendant toute la saison du crabe. Là, c’est sûr que ça devient un produit de luxe”}}”>we had customers who bought once or twice a week during the crab season. It is confident that it is becoming a luxury product.
In Roman fish shops, the price of a boiled snow crab ranges from $ 29 to $ 33 per pound for a boiled crab and $ 14 per pound for a live crab.
” This is difficult because it is a resource that we consider available. It is only a mile and a few from here »
Rising prices due to shortages
Gabriel Burgo-Foche, a researcher at the Institute for Research in Modern Economics, explains that the price of a snow crab is determined by global supply and demand.
The supply of snow crab in these markets is declining sharply, which explains the rise in prices even in the local market.
%. À ça s’ajoutent le conflit en Ukraine et les sanctions économiques qui coupent les importations de crabes en provenance de la Russie”,”text”:”Depuis 2015, en Alaska, il y a un effondrement des stocks. Les quotas ont été coupés de 88%. À ça s’ajoutent le conflit en Ukraine et les sanctions économiques qui coupent les importations de crabes en provenance de la Russie”}}”>Since 2015, there has been a collapse in shares in Alaska. Quotas were reduced by 88%. Added to this is the conflict in Ukraine and economic sanctions that reduce crab imports from Russiadetailed researcher.
Russia, Canada, the United States, Alaska, and South Korea are the world’s major producers of snow crab.
Quebec weighs little on world balance sheets. It provides about 8% of the world’s landings.
At the beginning of the season, a snow crab from the estuary is available (zone 17). This week, fishermen from the North Coast will go to sea, and those from Gaspezi and the islands that catch crabs in the Gulf from the sea provinces will leave in one or two weeks.
Of the 33,000 tons, it is in zone 12, the bay area where most crabs are caught. For comparison, this year estuary fishermen will share 1,200 tons.
Cook better to save
To make buying a snow crab this year profitable, Atelier Culinaire de Métis-sur-Mer chef Pierre-Olivier Ferry is sharing tips for consumers.
The strategy with luxurious ingredients is to reduce portionssays the cook. He suggests reinventing our crab lunch and cooking it as a snack or on a couch instead.
Crab can be served as a side dish.
For a side dish you can supplement a good turbo crab fillet. At the same time, it may make it a little affordablehe cites as an example.
Finally, to get the maximum total product, the chef suggests making crab broth with carcasses or crab oil.
We grind all carcasses in oil in the food processor, we transfer all in a copper with our greens and we allow to stewhe explains.
So crab lovers have even less reason to resist.
According to Chanel Guerin