{"id":5191,"date":"2025-10-01T09:28:00","date_gmt":"2025-10-01T07:28:00","guid":{"rendered":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/?p=5191"},"modified":"2025-10-04T19:52:32","modified_gmt":"2025-10-04T17:52:32","slug":"manger-le-crabe-bleu-pour-reguler-cette-espece-invasive","status":"publish","type":"post","link":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/2025\/10\/01\/manger-le-crabe-bleu-pour-reguler-cette-espece-invasive\/","title":{"rendered":"Manger le crabe bleu pour r\u00e9guler cette esp\u00e8ce invasive"},"content":{"rendered":"<div class=\"paragraph\">\n<p>U<i>ne des pires esp\u00e8ces invasives, animal \u00e0 l\u2019allure pr\u00e9historique, d\u00e9licieux crustac\u00e9 bleu \u00e9clatant.<\/i><i>\u00a0<\/i><i>\u00bb<\/i> Les qualificatifs ne manquent pas pour parler du crabe bleu. Apr\u00e8s l\u2019Am\u00e9rique du Nord, la Tunisie, l\u2019Italie et l\u2019Espagne, il s\u2019est install\u00e9 progressivement en M\u00e9diterran\u00e9e et dans notre r\u00e9gion. Pas vraiment de pr\u00e9dateur si ce n\u2019est le poulpe qui ne vit pas en eau douce et&#8230; l\u2019homme.<\/p>\n<p>Pas de panique\u00a0! <a rel=\"nofollow noopener noreferrer\" href=\"https:\/\/news.osupytheas.fr\/agenda\/pression-hyperbar-le-crabe-bleu-un-savoureux-envahisseur\/\" target=\"_blank\">L\u2019Observatoire des sciences de l\u2019Univers institut pyth\u00e9as <\/a>(OSU Pyth\u00e9as), l\u2019ONG Surfrider Foundation M\u00e9diterran\u00e9e, la Ville de Marseille et la R\u00e9gion Sud s\u2019associent et proposent d\u2019en parler tous ensemble \u00e0 la brasserie Zouma\u00ef (6<sup>e<\/sup>\u00a0arr). Mercredi, c\u2019est la reprise des soir\u00e9es Pression Hyperbar, afterworks mensuels anim\u00e9s par <a rel=\"nofollow noopener noreferrer\" href=\"https:\/\/www.bleu-tomate.fr\/a-propos-de-bleu-tomate\/\" target=\"_blank\">Bleu tomate.<\/a><\/p>\n<p>Guillaume Marchessaux, charg\u00e9 de recherche IRD au MIO, Marina Chiappi, doctorante au CNR d\u2019Ancona, Julie Duley, charg\u00e9e d\u2019\u00e9tude crabe bleu et herbiers pour le Gipreb et Matteo Penza, artiste designer sont les intervenants de la soir\u00e9e.<\/p>\n<\/p><\/div>\n<div class=\"intext\"> O\u00f9 le trouver dans notre r\u00e9gion\u00a0?\n              <\/div>\n<div class=\"paragraph\">\n<p>Ce crustac\u00e9, Guillaume Marchessaux le conna\u00eet bien, ce sp\u00e9cialiste du crabe bleu a m\u00eame \u00e9crit un livre intitul\u00e9 <a rel=\"nofollow noopener noreferrer\" href=\"https:\/\/hal.science\/hal-04486175v1\" target=\"_blank\"><i>De l\u2019invasion \u00e0 l\u2019assiette<\/i><i>\u00a0<\/i><\/a><a rel=\"nofollow noopener noreferrer\" href=\"https:\/\/hal.science\/hal-04486175v1\" target=\"_blank\"><i>: les recettes \u00e0 base de crabes bleus<\/i>, <\/a>t\u00e9l\u00e9chargeable gratuitement. En juin dernier sur Marseille, un premier d\u00eener a \u00e9t\u00e9 organis\u00e9 avec la complicit\u00e9 du Clo\u00eetre ( 13<sup>e<\/sup>\u00a0arr), de No\u00e9mie Lebocey la chef des Eaux de Mars (1<sup>er<\/sup>\u00a0arr) et de l\u2019artiste Matteo Penza. <i>\u00ab<\/i><i>\u00a0<\/i><i>Il est d\u00e9licieux, s<\/i><i>a chair est tr\u00e8s d\u00e9licate et son go\u00fbt se rapproche de celui du tourteau<\/i><i>\u00a0<\/i><i>\u00bb, <\/i>assure le sp\u00e9cialiste.<\/p>\n<p>Le crabe bleu est pr\u00e9sent dans l\u2019\u00e9tang de Berre, o\u00f9 le Gibrep, syndicat mixte ouvert dont les objectifs sont l\u2019am\u00e9lioration de la qualit\u00e9 \u00e9cologique des milieux aquatiques de l\u2019\u00e9tang l\u2019\u00e9tudie de pr\u00e8s. <i>\u00ab<\/i><i>\u00a0<\/i><i>Mais pas seulement, on le retrouve en Camargue \u00e0 Beauduc, dans le Var, au salin d\u2019Hy\u00e8res et vers Fr\u00e9jus<\/i><i>\u00a0<\/i><i>\u00bb<\/i> d\u00e9taille Guillaume. Et poursuit<i> <br \/>\u00ab<\/i><i>\u00a0<\/i><i>Marina, en se promenant un dimanche au Parc Borely, en a vu un dans l&#8217;Huveaune. En septembre, on compte aller poser des nasses, pour en capturer, plus qu\u2019un.<\/i><i>\u00a0<\/i><i>\u00bb <\/i>Dans l\u2019ann\u00e9e 2026 les recherches devraient s\u2019\u00e9tendre sur tous les fleuves c\u00f4tiers de la r\u00e9gion.<\/p>\n<p>Du c\u00f4t\u00e9 de la commercialisation, on commence aussi \u00e0 s\u2019organiser. <i>\u00ab<\/i><i>\u00a0<\/i><i>On peut en acheter sur l\u2019\u00e9tang de Berre \u00e0 10<\/i><i>\u00a0<\/i><i>euros le kilo. \u00c0 Fr\u00e9jus, il se vend \u00e0 8<\/i><i>\u00a0<\/i><i>euros directement \u00e0 une conserverie qui le transforme en soupe<\/i><i>\u00a0<\/i><i>\u00bb <\/i>d\u00e9taille le scientifique.<\/p>\n<\/p><\/div>\n<div class=\"paragraph\">\n<p><i><a rel=\"nofollow noopener noreferrer\" href=\"https:\/\/news.osupytheas.fr\/agenda\/pression-hyperbar-le-crabe-bleu-un-savoureux-envahisseur\/\/\" target=\"_blank\">news.osupytheas.fr\/<\/a><\/i><\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"Une des pires esp&egrave;ces invasives, animal &agrave; l&rsquo;allure pr&eacute;historique, d&eacute;licieux crustac&eacute; bleu &eacute;clatant.&nbsp;&raquo; Les qualificatifs ne manquent pas pour parler du crabe bleu. Apr&egrave;s &#8230;","protected":false},"author":1,"featured_media":5192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[1840,2478,2477,533,16,128,2480,2479,714,353,420,99,2481],"news-destination":[],"news-source":[475],"is_homepage":[],"ta_other":[],"class_list":["post-5191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-societe","tag-animal","tag-commercialisation","tag-crabe-bleu","tag-gipreb","tag-marseille","tag-mediterranee","tag-osu-phyteas","tag-predateur","tag-region-sud","tag-sciences","tag-scientifique","tag-ville-de-marseille","tag-zoumai","news-source-website"],"_links":{"self":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/5191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/comments?post=5191"}],"version-history":[{"count":2,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/5191\/revisions"}],"predecessor-version":[{"id":5736,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/posts\/5191\/revisions\/5736"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/media\/5192"}],"wp:attachment":[{"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/media?parent=5191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/categories?post=5191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/tags?post=5191"},{"taxonomy":"news-destination","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/news-destination?post=5191"},{"taxonomy":"news-source","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/news-source?post=5191"},{"taxonomy":"is_homepage","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/is_homepage?post=5191"},{"taxonomy":"ta_other","embeddable":true,"href":"https:\/\/euapp01.newsmemory.com\/lamarseillaise\/news\/wp-json\/wp\/v2\/ta_other?post=5191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}