A blue crab invasion in Corsica’s lagoons is threatening local fishing, as fishermen like Jean-Louis struggle to catch marketable fish due to the crabs damaging their catches. With water temperatures favoring crab proliferation, the number of lagoon fishermen has drastically decreased. While scientists seek to control the crab population through intensive fishing, some local chefs are exploring its culinary potential, hoping it becomes a staple ingredient to support local fishing livelihoods.
Each day, a small blue crab roams between 5 and 10 kilometers, having established a strong presence in Corsica’s lagoons. Near the Etang de Biguglia, a reporter follows Jean-Louis, one of the few remaining lagoon fishermen on the island. “This is usually where we catch fish, but unfortunately, we haven’t had any luck for a long time,” he shares.
The few fish he managed to catch this morning showed signs of being attacked and damaged by crabs. “The boutargue was consumed and the fish as well, making them unfit for sale,” he laments. In Jean-Louis’s nets, hundreds of crabs render fishing nearly impossible. “Almost all the nets are ruined. Each blue crab leaves a hole, making it unfeasible to fish,” he declares with a heavy heart.
For the past two winters, we’ve faced challenging water temperatures, allowing the crabs to thrive, breed, and spread.
For the past two winters, we’ve faced challenging water temperatures, allowing the crabs to thrive, breed, and spread.
Marie Garrido, an ecologist specializing in lagoons.
As he approaches retirement, Jean-Louis is considering giving up fishing altogether: “This could mark the end of our profession. Just two years ago, we had about twenty lagoon fishermen, now we’re down to six, with possibly just five next year.” He finds himself unable to sell his haul of blue crabs, as their numbers have surged, and demand remains limited on the island. He showcases a specialized creel designed for capturing this invasive species.
That morning, nearly 200 kilos were caught, which poses a significant risk due to the crab’s sharp claws. Over recent years, their population has tripled. Further south, around two hours from Bastia, fishing activities, especially eel fishing, have come to a near halt. “These crabs should stop growing once the temperatures drop below 10°C. However, our waters have remained warm for the last two winters, facilitating their growth and spread,” Marie Garrido explains.
With eradication efforts falling short, scientists are working on strategies to manage their impact. “We are advocating for increased fishing in critical areas during key reproduction times to help control their numbers,” she adds. Some local restaurateurs are starting to embrace this invasive crab. “There’s plenty of meat inside, and it’s very tender,” Chef Stéphane remarks, highlighting his culinary creations featuring blue-clawed crab and bisque. Tourists from Brittany are pleasantly surprised by the flavors, with one commenting, “Extraordinary and very fresh, but it offers a taste different from our local Breton crab.” Another tourist quips, “These crabs have displaced all the native species in the ponds, so it’s fitting that they end up on our plates.” Additionally, industry professionals acknowledge their responsibility in managing this crustacean’s population. “The best solution right now is for restaurant owners to recognize the need to promote this product to support our local fishermen,” advocates Paul Luciani, owner of L’Ebistine restaurant in Furiani. With the combination of Corsican charcuterie, blue crab could soon become a central feature in the island’s culinary scene.