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Seafood & the Bay


A Good Catch

Eat This Fish, Not That Fish

Blue Crabs Online

Sharpening the Crab's Competitive Edge

Safe Seafood in the Chesapeake Bay

Knauss Fellow for 2008

This Issue's Video:
Eat Local?
Lobsters in Maine.
Crayfish in Louisiana.
Blue crabs by the Chesapeake.

What's better than local seafood, eaten fresh and close to where it's caught? There is just something special about the taste of home. Not only that, but local food doesn't burn a lot of fuel to get to our plates.

In the Chesapeake, a bounty of oysters, crabs, and fish has provided a livelihood for local communities and enriched the experience of living here.

But what happens when local waters turn cloudy, and local seafood gets scarce? When demand outstrips the local catch, and it's easier to get oysters from the Gulf and crabmeat from Asia?

Photograph courtesy of Robin Olson, www.robinsweb.com

Nowhere are these questions more poignant than in the Chesapeake Bay, where the storied oyster and blue crab fisheries struggle to survive.

What does the future now hold for the Bay's traditional seafood industry?

And here's the biggest question of all. Won't the future of local seafood depend on whether or not we succeed in restoring the Bay itself?

— The Editors

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