Discover and meet the tastes of other cultures.
Blue crabs are a major Virginia seafood product.
But for decades, eggs from harvested crabs have been discarded. George Flick , professor of food science and technology, who has traveled and lectured widely in Asia, saw potential for this product overseas. He helped Virginia's seafood producers market blue crab eggs for the Asian market. Virginia Tech researchers developed processing and packaging specifications to maintain a quality product. It can be shipped fresh, frozen, or pasteurized with a shelf-life of 12 days for fresh eggs and six months for frozen or pasteurized.