Maryland watermen are scouring the Chesapeake Bay in search of ghost pots.
Competition is tough when it comes to the packaged blue crab meat many associate with the Chesapeake Bay but which often comes from the Gulf of Mexico, Venezuela and the Far East. That’s one reason Maryland fisheries officials hope to set their catch apart by touting the state’s sustainable fishing methods.
Maryland’s crab packing houses were due to close next week, rather than meet federal orders to increase the wages of foreign workers. It was a plan to make those jobs more attractive to Americans. But a delay on the pay boost has saved the busiest part of the crabbing season.
Watermen often haul blue crabs out of the Chesapeake Bay by the bushel — but a purple crab? Queenstown waterman Jake Marzucco told The Star-Democrat of Easton that he recently netted the uniquely colored crab and took photos of it before returning it to the bay.
The leaders of two Maryland watermen’s groups say they support a new approach to managing Chesapeake Bay blue crab stocks that focuses on how many females are in the bay.
Big male crabs fetch the highest prices, but when it comes to ensuring the Chesapeake Bay will continue to produce those No. 1 males, researchers are increasingly paying attention to how many females are harvested.
They’ll be eating steamed crabs by the thousands this evening in Annapolis. The world’s largest crab feast is just getting underway.
The 35th Annual J. Millard Tawes Crab and Clam Bake is set for Crisfield.
Seafood dealers say crabs are plentiful in Maryland for the long holiday weekend.
More crabs. A healthier outlook for the Chesapeake Bay means the Department of Natural Resources has lifted some restrictions for commercial crabbers.
It’s a Maryland delicacy, and if you like them, this is your week to enjoy. Baltimore is celebrating soft-shell crabs.
Whether you’re a commercial waterman or catch crabs off a dock, scientists at the Smithsonian want your help. Researchers know a foreign invader called the mitten crab is here.