tag:blogger.com,1999:blog-6485301238422319100.post4072271349106437663..comments2023-10-24T05:50:58.494-07:00Comments on Look to the Earth: The Blue CrabFennerhttp://www.blogger.com/profile/06078396413157359510noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-6485301238422319100.post-4553936867011992902007-04-24T08:35:00.000-07:002007-04-24T08:35:00.000-07:00You mentioned that the sweet meat of the blue crab...You mentioned that the sweet meat of the blue crab is preferred, and it made me think of the time I had stone crab, which is NOT sweet.<BR/><BR/>I wonder what makes certain types of crab taste so different. I guess that goes for all different types of meats.<BR/><BR/>It is interesting to think that the difference in the environment in which they live, or the foods they prefer may play a role in the different tastes they provide. Or it could be linked to sometype of genetic or adaptive quality.<BR/><BR/>I do know that if a stone crab has adapted to be bitter to the taste in hopes of discouraging humans from eating them, it has worked on me.Angela Wardhttps://www.blogger.com/profile/08123671791164820118noreply@blogger.com