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Really interesting article in this week's City Paper about Phillips Seafood's crabs

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Really interesting article in this week's City Paper about Phillips Seafood's crabs

LooLoo | Jul 15, 2005 10:34 AM

Most of you already know this, but many restaurants around here (including expensive ones) who rely on Phillips in Baltimore for their seafood, are really using crabmeat from crabs caught in the Pacific.

They're cheaper and more plentiful there, only they're being marketed as being Chesapeake blue crab. And they don't taste like blue crab either.

Phillips seems a bit defensive of their practice - they say that customers and retailers are demanding lower prices and bigger supply, and the Ches. blue is in limited supply, moreso every year. Fine, but restaurants & store labels should make it clear that "Maryland-style" crab is really crab from the S Pacific.

When you drive to Ft McHenry, you drive right by the big Phillips processing plant...

The link to the article is
www.washingtoncitypaper.com/cover/200...

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