The Native Americans called her “great shellfish growing water.” Depending on the Chesapeake Bay for a large part of their diet, they fished with spears and crabbed with hand-knotted nets. In the early 1900s commercial fisheries were established along the Bay’s shorelines. Today, fathers and daughters, mothers and sons—all work side-by- side, as they have for decades, harvesting and processing wholesome Maryland Seafood.

For centuries, Marylanders have taken pride in their greatest natural treasure—the Chesapeake Bay. The Bay provides infinite resources for food, recreation and transportation. It is the nucleus of an industry that provides the best seafood in the world. Many residents and visitors have enjoyed recreational boating and fishing as well as “Chesapeake Cuisine.” One of the most valuable assets the Chesapeake offers is striped bass, our rockfish. Rockfish has become the national and international ambassador for the Maryland Seafood Industry, along with delicious blue crabs and plump, savory oysters.

Whether catching and cooking their own dinner or enjoying a fine meal out, Marylanders are lucky to have such a bounty in their own back yard. Generations have sampled culinary pleasures from the Chesapeake Bay— from local favorites to gourmet specialties. Steamed crabs and oysters-on-the- halfshell, and crab imperial and oysters casino are served in kitchens and restaurants across Maryland, America and the world. Maryland Seafood—safe, nutritious and delicious!