Marylanders know good seafood. The Chesapeake Bay is teeming with local seafood, from crabs to oysters to blue catfish.
Most people think of summer as crab season, but as the seasons change, Maryland crabs start to store fat for hibernation, making fall the perfect time for fat, meaty crabs. Do you want to support restaurants buying local seafood? Look for the True Blue label at your favorite crab house. The True Blue label certifies the restaurant is serving at least 75% local seafood.
Blue catfish were introduced to the bay in the 1970s and have become an invasive species. Blue catfish can grow up to 100 pounds and are predators of rockfish and other bay delicacies. Thankfully, the catfish are also a delicacy, and Marylanders can eat their way our of the problem!
Learn more here.
