Oyster Wars


Oysters2

A sample of oyster shell recovered at the Cumberland site (18CV171), a Native American palisaded village in Calvert County.

When most people think of Maryland seafood, probably the first thing that comes to mind is the blue crab, steamed to a bright red and fragrant with Old Bay seasoning. But the “lowly” oyster played just as significant a role in Maryland’s maritime history and economy. Although it may have been a “bold man that first ate an oyster” (Swift 1738), any initial squeamishness toward the bivalve was quickly overcome by humans, who have dreamed up more ways to serve an oyster than Forrest Gump’s business partner envisioned for shrimp. And it also happens that the Chesapeake Bay and its tributaries have historically provided the appropriate water temperatures and salinity levels that allowed Eastern oysters (Crassostrea virginica) to thrive (NOAA 2013). Continue reading

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