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NORTH CAROLINA: Abundant elsewhere, NC’s blue crab population dwindles

August 9, 2023 — Bob Dillard’s mind is imprinted with memories of summer days dropping fish-head-baited lines to catch what would usually yield a basketful of blue crabs in Topsail Sound.

“In a matter of 45 minutes, no more than an hour, probably less, you’d fill up the basket with nice crabs,” he said.

The little, soundside cinderblock house his grandparents owned at the south end of Topsail Island has long been gone — torn down and replaced by a much larger, modern beach house.

But Dillard, 76 and a resident of Bolivia in Brunswick County, returns to Topsail Beach each year, renting a house for one week to spend with his children and grandchildren and to fish for blue crabs.

Last month, he rented a house on the sound, a spot perfect for taking a crab pot, he thought.

“I baited it every day and all I caught was fish,” Dillard said. “What I was seeing this year was you were just waiting around and you don’t see any crabs.”

Read the full article at CostalReview.org

Chesapeake Bay blue crab harvest hits record low

October 28, 2022 — New crab fishing restrictions have been put in place for the Chesapeake Bay in the U.S. Mid-Atlantic after surveys found that the bay’s crab population is at an historic low.

Results from a bay-wide blue crab dredge survey showed a continued downturn in juvenile crab recruitment and a record low year of total blue crab abundance. The total abundance declined from 282 million in 2021 to 227 million crabs in 2022. That’s the lowest abundance estimate in the 33-year history of the winter dredge survey. The last all-time high of 852 million crabs was reported in 1993.

Read the full article at SeafoodSource

How to Find Out If the Crabs You’re Eating Are Local

July 5, 2016 — Seafood traceability is a global concern—and the bay isn’t exempt: The crab on Chesapeake menus may come from elsewhere in the country, or might be an entirely different species from Asia. Here are a few tips for determining whether the crab you’re eating is local.

Know your species

Callinectes sapidus, Atlantic blue crab, is harvested from the bay as well as the Carolinas and the Gulf. The usually cheaper Portunus pelagicus, Asian blue swimming crab, is imported. Beware ambiguous descriptors such as “blue crab” (versus “Chesapeake blue crab” or “local blue crab”) and, in preparations like crabcakes, “Chesapeake-style.”

Know your season

Legally, the Chesapeake crab harvest runs from April to mid-December, with the fattest, heaviest crabs typically arriving in late summer/early fall. Those Memorial Day–weekend jumbos? Likely not local.

Read the full story in the Washingtonian 

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