Introducing mazanetta,  a green crab caviar-crabmeat blend traditionally made in Venice Italy, to the U.S. market. Mazanetta will be featured in a free gala event on December 8, 2016 at the Boston Public Market sponsored by Red's Best seafood company.

Expanding the supply of live green crabs for restaurant chefs, for making gourmet stock or broth. Through word of mouth, through Facebook and other electronic media, and through other channels, we have helped build demand. Weekly shipments in New England and New York have long surpassed our original goal of 1,000 lbs per week than are trending rapidly higher.

And finally, developing a new product, soft-shell green crabs. When crabs molt or periodically shed their shells, they can be cooked and eaten whole, and they are a gourmet treat. Working with Italian and Canadian colleagues, our team members from mid-coast Maine figured out the pre-molting signs, a major breakthrough. Now we want to see if we can get funding to refine our production techniques in 2017, the next step in creating a new industry.