Heading out on a state commercial fisheries survey, the R/V Gloria Michelle is a repossessed commercial fishing vessel that was seized by NOAA as part of a drug raid decades ago. It is now used as a research vessel, conducting various fisheries based trips, based out of Woods Hole, Massachusetts. She is crewed by NOAA employees, and has a rotating group of scientists who make use of her abilities.
The University of Connecticut’s research Vessel being used to test a newly fabricated ‘HABCAM’. This robotic camera array will be used to capture the sea bottom in high resolution 3D images to be used to quantify a range of different species living on the bottom of the ocean. This HABCAM resides in Woods Hole, MA.
Disturbing and encouraging.
The Blue Crab is an icon of the Chesapeake Bay. It might get you thinking of fingers red with Old Bay seasoning, summer picnic tables covered in newspaper, bowls of melted butter and a good beer. Well, roll up your sleeves; brush the dust off your claw crackers and meat picks, because blue crab season is right around the corner. You can feel good about eating blue crab too. It’s currently not being overfished, and the stock is stable. This is important, considering it’s one of the most popular shellfish in the mid-atlantic. The biggest threat to a sustainable blue crab population is nutrient loading in spawning grounds. There has been an active push to clean up the Chesapeake for many years now, and lots of progress has been made. Bycatch in the blue crab fishery isn’t much of a concern either, as the way the crabs are caught allows fishermen to be very selective, usually pulling up only blue crab in their traps.
The best way I’ve found to prepare blue crab is to steam them in a broth of Old Bay, beer, salt, and vinegar. Take a trip to your local seafood market and pick out a good slew of live blues.
Mix a 1/2 cup of Old Bay, 3 dark and flavorful beers, 2 cups distilled vinegar, and a 1/2 cup salt in a large pot and bring to a boil. Lay a steaming rack over just over the boiling mixture, and layer the crabs until the pot is full. I like to sprinkle each layer of crabs with a good dose of Old Bay. Steam for about 25 minutes until the crabs turn bright orange/red. Prep a table for getting messy by laying down some newspaper and ready a large bowl for shell discards. I like to mix melted butter, soy sauce and a little lemon in a bowl for dipping. Crack open a beer and dig in!