@Dreampixels -- According to MD-DNR, in order to qualify to be "True Blue" a restaurant or retailer has to sell 75% MD crab. It's the same percentage if we're talking live crabs, steamed crabs, or crab meat. The proof is in the invoicing. DNR says they're going to audit retailers' books to see where their crabs come from.
So, when a retailer says his 1lb container of crabmeat (which is honestly made-up of 75% MD crabmeat + 25% NC crabmeat) is 100% True Blue -- he's not lying. It is 100% True Blue according to the DNR's guidelines. It's just not 100% MD crabmeat.
True Blue is a marketing effort. And when you think about it, "something" has to be done to reward those retailers and restaurants who are genuinely trying to use MD crabs. And also to guide those consumers who want to seek out the real thing. It's not perfect, but it's in place and there has been a lot of media surrounding it, which ultimately sheds light on the quest for the blue crab's sustainability.
Thanks I misunderstood - I thought 100% was being applied to Maryland Blue Crab.
Why not just use 100% "Callinectes sapidus" as a label? I like the idea of telling the consumer what they are buying as well as its place of origin.
To me "Blue Crab" would be a term as loose as "Sardine" unless a specific Genus is used. Blue could mean any crab in the link below.http://en.wikipedia.org/wiki/Blue_crab