Granchio Blu al sugo.! antica ricetta pugliese una ricetta per salvare il mare Oceanusonlus

#COOKINGPROGRAMS #RECIPE #FOOD The blue or king crab (Callinectes sapidus), native to the American shore of the Atlantic Ocean, particularly the east coast of the United States, is a delicacy. It lives along the entire continental coast from Nova Scotia to Argentina. It was first recorded in Italy in the Adriatic Sea in 2004, but today it can be considered widespread throughout much of the Mediterranean. Like other "alien" species, this crab was transported outside its native range, most likely in ballast water taken on board ships and then released elsewhere, allowing the blue crab to establish itself in the North Sea, the Baltic Sea, and the Mediterranean. Rising temperatures and the absence of natural predators have favored this species' ability to increase its density and expand its distribution range. In Greece and Albania, the blue crab is now considered a serious threat to the maintenance of native biodiversity and to fisheries. The species measures up to 10 cm in length and 20 cm in width. Its body is wider than it is long, elliptical in shape, with two spikes on either side and a serrated front edge. Its belly is bluish-white, and its legs have a deep blue base and tip, giving it the nickname blue crab. However, due to its size, it is also known as the king crab. This crab is putting fishing communities throughout the Mediterranean Sea to the test; it is highly aggressive and voracious, preying on bivalve mollusks, annelids, fry, carrion, and plants. It reproduces rapidly, posing a serious threat to Mediterranean ecosystems where it has no natural predators. As previously mentioned, this crab is native to the western shore of the Atlantic Ocean, where it is prized and consumed in large quantities for the deliciousness of its meat. Could this culinary peculiarity be the solution to the problem? Well, with our "A Recipe to Save the Sea" campaign, we'll suggest tasty solutions to mitigate the invasion of the blue crab in our seas! To learn how my friend Giuseppe's oil is made, click here: Extra Virgin Olive Oil Production    • Produzione olio Extravergine di Oliva   To buy my friend Giuseppe's oil, click here—you won't regret it. https://www.terradeigiganti.it/ SOME LINKS WHERE YOU CAN BUY IT BOOK: https://www.libreriauniversitaria.it/... https://www.lafeltrinelli.it/smartpho... ht tps://www.amazon.it/dp/8827601287/ref=cm_sw_r_cp_apa_i_sq2jEbQQBE2BY?fbclid=IwAR1m3-4qOH-NpRT7C9A-RLKF9ZHdZksFa3yZCNGwp0xySrxMp8oB85yZDL4 https://www.unilibro.it/libri/f/autor... https://www.chefstefanobarbato.com/it... For Subscribe to the channel, click here    / @chefstefanobarbato   Starting today, you can purchase a personalized apron with my logo and your name at this link: https://www.chefstefanobarbato.com/it... ❤NEW VIDEOS EVERY WEEK ★ SUBSCRIBE    / chefstefanobarbato   ★ FACEBOOK YT CHANNEL   / chefstefanobarbato   ★ INSTAGRAM   / chef_stefano_barbato   ★ TWITTER   / barbatostefano   ★ FB   / st.barbato   ★ WEBSITE http://www.chefstefanobarbato.com/ Music in 432 Hz by Gerardo Capaldo    / @gerrybozzio