"The local Jerry's Seafood chain stopped using Chesapeake Bay crabmeat years ago in favor of a more reliable source of blue crabmeat from Venezuela. Chefs I spoke with generally preferred domestic crab, which comes from the Gulf, the Carolines and, of course, the Chesapeake Bay. But all agreed that Venezuelan crab is a good product...The crabs are larger than their domestic counterparts and provide great chunks of meat. Venezuelan crab also arrives fresh by air. Most crab from the Philippines and Indonesia is pasteurized and shipped by boat...Indeed, some diners find they prefer imported crabmeat. As soon as I started serving local crabmeat, people started sending it back, saying this tastes fishy...I think for the least 15 years, alost every crab cake you've had in every restaurant has been Southeast Asian crabmeat. It's washed and bleached. That takes away a lot of the flavor."
The Lump Sum
by Jane Black
http://www.washingtonpost.com/wp-dyn/content/article/2009/07/28/AR2009072800394.html
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