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We love to see chefs trying out some of our lesser known species. Did you know that blowfish tails are sometimes called 'Chicken of the Chesapeake' ? ...

At J.J. we are always a great source for 'odds and ends'. Here we have some freshly trimmed Maryland Chesapeake Bay Blowfish Tails going out to a talented Chef for a special event in the Baltimore area. Would you like some? Call in! #blowfish #local #fresh #seafood

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Wow, a partially albino crab landed out of Suicide Bridge Restaurant! ...

I've never seen a partially albino I have. One of our crabbers landed this oddity this afternoon.

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what sets Maryland crabs apart from the same species (Callinectes sapidus) caught further south is the fact that our crabs have to hibernate during the winter. Crabs in the Chesapeake will build up fat reserves during the next few months to prepare to bury themselves for a long winter.

These fat reserves give our crab meat that sweet flavor that we all love. As the air temperature begins to cool in the late summer and early fall, crabs will start to feed heavily. We should start to see some of the best crab meat of the year coming out of our picking houses very soon!

photographs by Jay Fleming (5 photos)

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True Blue

True Blue, a new labeling  initiative is going to be your way to find out which restaurants are serving real Maryland crab meat.  It’s time to stand behind our crab cakes.


Oyster Pledge

By having Maryland Oysters on your menu you are helping to improve water quality and habitat in the Chesapeake Bay while serving a great, healthy, locally grown seafood product.


Oyster Aquaculture

Oyster Aquaculture

Maryland Aquaculture is on the rise, aquaculture plays a significant role both in food production and in ecosystem restoration.

Check out  a list of licensed oyster aquaculture facilities that operate in the state of Maryland and learn more about our sustainable seafood practices.