An Investigation into the viability of Porcupine Crab-based Food Products

Porcupine Crab (Neolithodes grimaldii) is harvested off the coast of Newfoundland and Labrador and in the eastern Arctic as a by-catch in deep water during the turbot fishery. Its dark red color and long sharp spines make handling and processing very difficult. Preliminary experiments have shown that quality crab meat products can be produced from porcupine crab however no commercial fishery, processing procedures or markets, have been established. This research project focuses on processing methods/procedures of the porcupine crab and an investigation into the development of new porcupine crab food products.

Faculty Supervisor:

Heather Burke

Student:

Cherry-Lynn Benson

Partner:

Nunavut Fisheries Association

Discipline:

Other

Sector:

Fisheries and wildlife

University:

Memorial University of Newfoundland