Crab on the Menu: Climate Change Could Make Local Food Available in Svalbard

Svalbard is almost completely dependent on imported food. At the same time, tourism in the archipelago is growing, and tourists are demanding local food, authentic experiences, and sustainability.

According to a study published in the International Journal of Gastronomy and Food Science, snow crab and king crab could form the basis for a completely new type of Arctic food culture on Svalbard, if regulations and framework conditions are implemented.

Warmer seas have led to an increasing occurrence of snow crab and king crab in the waters around Svalbard, and it is expected that the two crab species will become available in commercial quantities within the coming decade.

In recent years, increased tourism on Svalbard has given rise to concern. Svalbard's nature is highly vulnerable to human impacts, and the tourism strategy has shifted from prioritizing increasing the number of tourists to increasing value creation in the industry.

A greater focus on exclusive food experiences and local food traditions could be a means to increasing value creation. The researchers behind the new study write that snow crab and king crab have high food quality and are well-suited for exclusive Arctic gastronomy.

Test fishing and workshops

The researchers used several methods, including test fishing for snow crab, workshops with local stakeholders, and surveys among tourists.

Most tourists had limited knowledge of the crab species but were very interested in local cuisine and willing to pay more for fresh and locally sourced ingredients. The chefs in Svalbard also wanted to use more local ingredients.

The most attractive concept was restaurant meals with local crab. Combinations of crab fishing, sightseeing, and meals were also popular.

Environmentally friendly fishing

Both local stakeholders and tourists expressed concern about food sustainability, especially in the vulnerable Arctic environment in which Svalbard is located. 

The researchers argue that small-scale pot fishing is environmentally friendly and causes minimal harm to Svalbard's nature. Pot fishing is considered gentle on the seabed and is therefore well-suited to Arctic environments. 

Additionally, the study shows that live storage of crab is particularly well-suited in Svalbard due to the naturally low sea temperatures. This provides high-quality raw material and better animal welfare.

Challenges

It thus appears that there are good opportunities for a new seafood industry in Svalbard.

But crab fishing on Svalbard has been a contentious issue. The disagreement has concerned the geographical scope of the Svalbard Treaty and how far from Svalbard's coastline the treaty should apply.

" Even though this disagreement does not apply to the fjords of Svalbard, the Norwegian government has been reluctant to allow a fishing industry in Svalbard," the researchers write.

"Most fisheries regulations do not apply in Svalbard, and there is a regulatory vacuum when it comes to developing a local fishery."

There are therefore no clear rules for commercial harvesting and sale of seafood in Svalbard.

Therefore, it is almost impossible to establish a local fishing industry, and the potential for local seafood and new jobs will remain unrealized without clarification from the authorities.

" When the crabs become available in commercial sizes and volumes, there will be a need for regulatory clarifications," the researchers conclude.