Bay Scallops. The bay scallop usually is around 3.5 inches in size, and is available year round. Scallops are commonly pan seared, then sautéed in butter, or breaded and deep fried. The light flavor, and soft texture of the meat makes scallops a natural addition to pastas, salads, and stews.
Adam Wexler after feast of steamed crabs, Anne Arundel County, Maryland, June 2003. Photo by Elizabeth W. Newell.
The Maryland Blue Crab is the State Crustacean.
Crab pots (traps), Chesapeake Beach, Maryland, June 2010. Photo by Diane F. Evartt.
Bluegill. Known for its small size, large numbers, and distinctive gill coloration, the bluegill is most readily available between April and September. Bluegills average approximately six inches, but may reach as large as twelve inches. Because of its size, bluegill is most often pan-fried, but also frequently deep-fried.
Oysters on the half-shell, Shady Side, Maryland, October 2011. Photo by Diane F. Evartt.
The Rockfish is the State Fish.
Soft-Shell Clam. Soft-shell clams are available year round, and are distinguished by brittle shells and long siphons. Also known as steamers, these clams ingest sand, and should be “purged” prior to cooking. To store them, clams should be refrigerated in a ventilated container to prevent spoiling.
© Copyright Maryland State Archives