The blue crab season in the Chesapeake Bay will be longer and more productive according to scientists from the University of Maryland Center for Environmental Science. After researchers studied data ...

For decades, Chesapeake Bay cleanup efforts have been driven by a simple equation: Cleaner water equals more fish and shellfish. The 1983 Chesapeake Bay Agreement, which launched the state-federal ...

Brigid makes crabcakes and other seafood dishes fresh daily, and offers Chesapeake Bay fresh-picked blue crab meat and live soft shells. The Magic Oyster is owned by The Prawnbroker Restaurant ...

And many, such as striped bass, blue crabs, shad and others, spend most of their lives — or at least important life stages — outside the Chesapeake. Conditions in those areas often are more ...

The increase is harming the crabbing industry in the Chesapeake Bay, which produces about 50% of the total U.S. harvest for blue crabs, according to the letter. Aubrey Vincent, owner of Lindy’s ...

They come cooked and ready to eat, and the market will crack them open for guests. It also offers jumbo cleaned blue crabs, Chesapeake soft shell crabs, fresh or frozen, which can be pan-fried, deep ...

For one thing, those species can simply move if water conditions get bad. And many, such as striped bass, blue crabs, shad and others, spend most of their lives — or at least important life stages — ...

It also offers jumbo cleaned blue crabs, Chesapeake soft shell crabs, fresh or frozen, which can be pan-fried, deep fried or sauteed in their house scampi butter. There's also fully cooked wild ...