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Fishermen: crabbing industry is dead

by Matt Simon | July 16, 2008 at 10:22 am
Posted in baltimore news, the environment

(AP)
(AP)

We’re known for our blue crabs. And, don’t forget about our famous crab cakes.

But, that all could change as Maryland’s crabbing industry slowly spirals toward death.

This morning, The Associated Press is running an article in which they paint a pretty bleak picture about the future of the industry. Here’s a taste:

  • The Chesapeake Bay now contains about one percent of the crabs it once did
  • The crab stock is down 70 percent in the last 20 years
  • “The way some see it, the crabbing business here isn’t just dying. It’s already dead.”

Fishermen blame overfishing and water pollution as the two biggest reasons for the drastic decline.

And Maryland is desperately trying to do something about it. They are now asking the federal government to declare a disaster declaration for our beloved blue crabs. It would free up about $20 million to subsidize crabbers until blue crabs come back.

But, will they ever return?

It would require a massive undertaking to clean up the Bay. It would mean enforcing recent changes in zoning laws to make sure pollution isn’t washing into the Bay from nearby businesses and homes.

Who is responsible?

The government is partly to blame for not recognizing that something needed to be done 20 or 30 years ago. Baltimoreans are partly to blame for our insatiable appetite for delicious, buttery crab with no concern for a sustainable future. Fishermen are partly to blame for not speaking louder about problems in the Bay. And, the local media are partly to blame for sending mixed messages regarding the state of the Chesapeake.

It was just a couple of years ago that The Sun reported fishermen saying:

“Demand is off, but it’s not a resource issue - the crabs are definitely here, our supply is good,” Brooks said. “We have crabs to pick, crabmeat to sell. We’re in pretty good shape.”

Just last month, crabbers were saying:

“New rules designed to reduce the catch of female crabs don’t take effect until fall … But two months into the season, the early success has many watermen convinced that the state Department of Natural Resources overreacted when it imposed the regulations.”

My question to you: is it too late for something to be done? I, like the rest of Baltimore, sure hope not.


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6 responses.

  1. read something similar in an article on AOL. It's sad. Not really sure how much there is we CAN do. You know, aside from strict regulations as to how much crabbing can be done until the population rebounds in some way. How likely is that, though? Without that disaster decleration, probably not much.

  2. Uh, they placed a moratorium on Rockfishing and it worked, they can do it with crabs. If people could stop being such pigs for ONE SEASON it could make quite a difference.

  3. rockfish are completely different from crabs... especially here. Crabbing is a complete industry unto itself. Even one season of a moratorium would mean a lot of people out of work, a lot of companies shutting down. when you can't do your job for a year, is it guaranteed to be there a year later when the moratorium is lifted?

    I have noticed a lot of use of Louisiana crabs at a lot of local restaurants... something that stuck out during a recent "b" article about the best places to get crabs. In theory, it seems easy to do... but I really think some people could get violent if they don't think they can have their local crabs.

  4. Well look at it this way, if they keep it up they won't have jobs anymore, ever.

  5. One aspect of this situation that people tend to overlook is the conflict between rural and urban power. From the perspective of the bay watermen, it's the big government telling the little man what they are allowed to do. As a natural response to this feeling, watermen are encouraged to defy regulative authority and do as they please. I doubt that enforcement is or has been very effective.

  6. I have news for you - most of the time you aren't eating local crabs...particularly if you're eating crabcakes...most of that is imported from Lousiana or Venuzela. Of course some places use the domestic stuff...but most of the high end places do not.

    !