The Chesapeake Bay is a huge estuary that comes in from the Atlantic Ocean at Baltimore, and goes north through the state of Maryland. The Maryland seafood that comes out of the Chesapeake is superb. Maryland also has coastline on the bountiful Atlantic Ocean. Here are the top five types of Maryland seafood.
The best way to get the crabs is while they're alive. You can buy them by the bushel at crab shacks all along the Chesapeake. You boil and eat only the male crabs, or "jimmys." The female crabs are left in the bay to lay their eggs so there will be more crabs to come. Frozen Maryland crab is available also. Right after they molt, crabs have soft shells, and can be eaten whole.
Maryland lobsters are brought in from the Atlantic Ocean. Some are brought in from as far as 30 miles out to sea. In Maryland, you can find fresh live lobster. You can also buy it cooked or frozen. Yum.
There are lots of varieties of fish in Maryland and in the Chesapeake Bay. However, the official state fish of Maryland is the rockfish, otherwise known as the striped bass. This striped fish tastes delicious, with firm, lean, mild flesh. Rockfish are available fresh and frozen.
Some Chesapeake Bay watermen still gather oysters in Maryland sailboats known as skipjacks. You can eat these raw on the half shell, breaded and fried, steamed, in stew, or a myriad of other ways. There is nothing finer than a fresh shucked Cheasapeake oyster.
There are many varieties of delicious clams that come out of the Chesapeake Bay. Some of the most famous types are called cherrystone clams and little neck clams. You can eat clams raw on the half shell, steam them, or eat them after they've been frozen or canned. You can make wonderful Maryland clam chowders using clams and clam juice as essential ingredients.
Maryland's waters in the Chesapeake Bay and the Atlantic Ocean are abundant with seafood. The top five types of Maryland seafood are world famous for very good reason.
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