Invasive crabs that threaten the New England marine ecosystem are used to make WHISKEY.

Invasive green crabs are damaging the New England marine ecosystem, and in an attempt to fight the destruction New Hampshire the distillery uses animals to produce whiskey.

The result of the Crab Trapper is “a salty and better fireball”.

Tamworth Distilling developed green crab flavored bourbon, which is created by boiling crab into a broth that is then soaked in additional spices.

The result of Crab Trapper is “salty and the best Fireball,” said Stephen Grass, owner of Tamworth Distilling. food and wine Mike Pomrantz. Each bottle takes about a pound of crabs.

Each bottle, which costs $65, is made from about one pound of green crabs.

Green crabs arrived in the US aboard merchant ships from Europe about 200 years ago and have since spread throughout the eastern US, with a large population living along New England.

These animals feast on local marine life, eating a large number of shellfish per day, and also destroy algae.

Female green crabs can produce over 175,000 eggs in a lifetime, allowing these species to quickly colonize habitats wherever they are.

And over the past few years, the population has increased dramatically due to the warming of the oceans.

Each bottle, which costs $65, is made from about one pound of green crabs.  Green crabs arrived in the US aboard merchant ships from Europe about 200 years ago and have since spread throughout the eastern US, with a large population located along New England.

Each bottle, which costs $65, is made from about one pound of green crabs. Green crabs arrived in the US aboard merchant ships from Europe about 200 years ago and have since spread throughout the eastern US, with a large population located along New England.

This was told by Gabriela Bradt, a marine biologist and fisheries specialist from the University of New Hampshire. NPR: “They are probably one of the most successful invasive species we have in North America, at least in the marine world.”

“They can eat about 40 mussels a day, just one crab. So you multiply that by a basillion and you have no more clams.”

The billet is placed in a giant vacuum distillation apparatus, which holds about 20 liters of liquid and is over six feet high.

This type of distillation is carried out at subatmospheric pressure.

After distillation, spices such as paprika, dill and cinnamon are added and then everything is mixed into a bourbon base.

Green crabs feed on local marine life, eating a large number of shellfish per day, and also destroy algae.

Green crabs feed on local marine life, eating a large number of shellfish per day, and also destroy algae.

“The crab is present in a light aroma accompanied by coriander and bay to smooth out any high notes,” says the Crab Trapper description on the Tamworth Distilling website.

“The body carries hints of maple and vanilla oak notes taken from a full-bodied base. The spirit ends with heavier notes of cloves, cinnamon and allspice, leaving a light, pleasant spice in the mouth.”

Scientists in Canada are also working on new ways to deal with the growing green crab population and have developed plastic using the animal’s shell.

The project was developed by Audrey Moores, a chemist at McGill University, in collaboration with Nova Scotia’s seaside Kejimkujik National Park, which has been fighting the invasive European green crab population since the 1980s.

Moores’ small team will collect green crabs from the park and process their shells to extract a chemical called chitin.

Chitin can be used to create an environmentally friendly form of plastic that will degrade in landfills and in the ocean without any long-term toxic effects.

“If we can make this invasive species come full circle as a solution to the plastic pollution problem that all oceans face today, I really think it would be a great and innovative way to figure out the problem of invasive species,” Moores. said CBC.

Moores has developed a new and less toxic way to process chitin, which involves crushing crab shells and mixing them with a special powder.

This process uses less water and fewer chemicals, guaranteeing very little chemical waste or runoff.

Moores says the plastic made from this process is as hard as glass, and the team is working on a softer material that can be molded into items such as plastic party cups, plates and cutlery.

“We know that if we take regular crab shells, shrimp shells, lobster shells, we will get very good results, so we are pretty confident that green crab should not be different,” she said.