Subscribe

We’ve got some great fish tales for our first-ever seafood issue.

Edited by Jane Marion


Written by Jane Marion & Lydia Woolever with Lauren Cohen, Jess Mayhugh, and Bianca Sienra.
Photography by Scott Suchman. Illustrations By Heather Hardison.

As an oyster renaissance rages, crab and rockfish populations continue to recover, and “sustainable seafood” and “aquaculture” become buzz words, we’ve decided to celebrate our state with this first-ever Seafood Issue. Yes, crab is king, but we’ve cast a wider net to include all creatures of the sea and bounties of our bay, the nation’s largest estuary and a fertile incubator for marine life born from a brackish blend of fresh and saltwater.

With thousands of watermen working on the Chesapeake (a place Baltimore native H.L. Mencken once called “an immense protein factory”) and water, water everywhere (more than 18 trillion gallons, to be precise), Maryland remains one of the top five seafood-producers in the country.

We track fish from dock to dish, offer tips on how to shuck an oyster and crack a crab, and provide Chesapeake-inspired recipes with cocktail pairings you can concoct at home. We also wade into the waters of the Eastern Shore with commercial crabbers, oyster farmers, and fishermen, all of whom toil to bring us the freshest fare.

And speaking of sustenance, don’t miss our rundown of great places to go for every conceivable underwater delicacy, from crabs, calamari, and clams to oysters and octopus. Not everything is bay-based, but if it swims, you can get it right here in Baltimore. Clearly, our obsession runs deep. So forget farm-to-table. We’re talking bay-to-table here.

Dive in.

Crabs

Our state crustacean appears on area menus in every imaginable form.

Oysters

Our suggestions on where you should get your best shucks.

Fish

Here are some special spots to get your fish fix.

Other Fish in the Sea

Mussels, octopus, squid, and shrimp make us as happy as clams in mud.

You May Also Like


In Good Taste

Regi's Bistro Owner Moving on to Open a Deli at Mount Vernon Marketplace

As the Federal Hill staple prepares to close, owner Alan Morstein is excited to get back to his roots.

In Good Taste

Open & Shut: Pitango Bakery + Cafe; Karma Farm; Mussel Bar & Grille

The latest restaurant openings, closings, and recent news.

Food & Drink

Review: Bygone

Bygone takes nouvelle cuisine to soaring heights.



Food & Drink

This Molteni at Magdalena is the Fanciest Oven in Baltimore

See all the details of this European-style range at The Ivy Hotel.

On The Town

Bar Owners Discuss What Makes a Great Irish Pub

Though a few have recently closed, Irish pubs are alive and well in Charm City.

Connect With Us

Most Read


New Reginald F. Lewis Museum Exhibit Features MICA Artists of Color: Exhibit highlights diversity at renowned art school.

The Land of Kush Owners Win Grant to Make Restaurant Cashless : Husband-and-wife team win $10,000 from Visa to help launch strictly digital sale system.

La Calle Bringing Modern Mexican Food Downtown This Summer: Globally influenced cantina set to open inside 10 South Street building near City Hall.

Open & Shut: Sacré Sucré Coming Soon; The Emporiyum Takes a Break; In Bloom Closes: The latest restaurant openings, closings, and recent news.

Maryland-Based Company Captures Milestones with 3D Photography: GoFigure 3D Photography creates lifelike figurines.