Nofima, one of the largest institutes for applied research within the fields of fisheries, aquaculture and food research in Europe, have started studies of the snow crab’s biological characteristics.
Since the first five specimens of snow crab were found in the Barents Sea in 1996, the population has exploded. Model simulations indicate potential annual catches to reach the 25.000-75.000 tons range within the next 10 years—likely even more if the stock continues to grow, according to reasearchers Carsten Hvingel and Jan H Sundet at the Institute of Marine Reasearch.
There is now ten times as much snow crab than king crab in the area, the market for them is global and prices are good. “Snow crabs will be the Barents Sea’s biggest resource,” says Senior Scientist Sten Siikavuopio at Nofima to the insitute’s web site.
Many of the snow crab’s biological characteristics are still unknown. Little has been documented about its physiology, what it can tolerate and how it lives. The research institute, which has its head office in Tromsø, has started a project to study how the crab lives, how cold water they need and how closely together they can live and thrive.
In order to sell snow crabs on the fresh foods market, it will be essential to keep them alive after they are caught. As much as 70% of the king crabs that are caught by Norwegian companies are kept alive and can be sold on the market at a very different prize to the frozen version.
In addition, the scientists are cooperating with commercial companies on the development of new bait and crab pot technology.
It is the flesh in the snow crab’s legs that is eaten, but it is possible that the rest of the crab may be of values. “Because it is a cold water species, it is very interesting to look for marine enzymes and bioactive components that are adapted to the cold. We will investigate this and see how such enzymes might be used commercially,” says Research Manager Ragnhild Whitaker.
In previous research projects, scientists have found bioactive components in king crab shells and in prawns that are now used as ingredients in a range of products, including medicines and health foods.
Enzymes from Northern shrimps can be used to remove contaminating DNA in DNA tests, and an enzyme in scallops has shown to have antibacterial effect on pathogenic bacteria in humans and animals.
