Written by Linc Bedrosian
Two years ago, you could pretty much bank on it: Leave the dock at 5:30 or 6 a.m. and be back by 9 with a bushel or so of scrappy male crabs. Then it was just a matter of hooking up the cooker, herding the crabs into the steamer and sitting back for the 25 minutes or so it takes to turn them red and scrumptious.
In the evening it was crabs for six or eight or however many you could gather, followed by a picking session that left you with a pound or two of flaky white meat for crabcakes. That was the norm, from June to September, as it had been for the decade or more since I took up crabbing and for a century before that. Sometimes it was more than a bushel, sometimes less, but always there was a proper mess for supper if you took the trouble to go out.
Last year the bottom fell out. No one is quite sure why, but after an initial run in June, the crabs went scarce. It was eerie, because even in mediocre crabbing years, you catch a lot of little throwbacks, and in the fall there were always many females, which recreational crabbers are required to toss back for conservation. (Commercial crabbers, for inscrutable reasons, are allowed to keep females.)
Read the full story at Post and Courier>>
Want to read more about Chesapeake blue crabs? Click here...
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.
The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.
Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.Read more...