Chesapeake Bay News

Proposed rules regulating the advertising of “local” foods have been published in the Maryland Register for public comment. The regulations were drafted by MDA as part of a law which seeks to bring clarity to consumers as to what constitutes local.

“With the increased interest in buying local and the current lack of agreement on defining local, we feel it is paramount that consumers have the information they need to make informed decisions about their food purchases,” said Agriculture Secretary Buddy Hance.  “If advertising a food product as ‘local’, the proposed regulations will require businesses to disclose the origin of their product and consumers can make their own determination if a food advertised as ‘local’ meets their standard.”

The law authorizes the Secretary to regulate the use of the terms “local” or “locally grown” when used to advertise agricultural and seafood products.  It aims to support Maryland farmers and provide transparency to consumers interested in purchasing local foods by informing Marylanders about their local foods purchases.

In recent years, interest in locally produced foods has surged, leading to the rapid growth of farmer’s markets, and the appearance of Maryland products in restaurants and grocery stores.  However, there has been little agreement as to the definition of “local” foods.  A task force of farmers, retail representatives, consumer advocates, and other interested stakeholders provided input for the proposal.

The 2010 Policy Choices Survey by the University of Baltimore Schaefer Center for Public Policy found that 78 percent of Marylanders are more likely to buy produce that is identified as having been grown by a Maryland farmer.

source:  Maryland Department of Agriculture

Maryland has announced that its new shellfish aquaculture financing program will be accepting a second round of applications between January 2 and January 31, 2011. The program received 16 applications totaling more than $1.3 million during the first round, which closed on November 30.

There is a total of $2.2 million currently available for the program, which is a cooperative effort among the Maryland Department of Natural Resources (DNR), the Maryland Department of Agriculture (MDA), the University of the Maryland Sea Grant Extension (UME) and the Maryland Agricultural and Resource-Based Industry Development Corporation (MARBIDCO).

“We are very pleased with the original response to this program, which we created to provide affordable financing to watermen and other individuals starting or expanding commercial shellfish aquaculture operations,” said Governor O’Malley. “This second application period will allow those who were unable to meet the original deadline another opportunity to participate.”

The new shellfish aquaculture loan program is a subsidized program with principal payments returning to a revolving fund to support additional shellfish aquaculture funding needs in the future. The loan program offers partial loan forgiveness for borrowers meeting certain performance conditions. MARBIDCO is pricing the loans at a fixed annual interest rate not to exceed 4.5 percent. A Shellfish Aquaculture Financing Committee, including representatives from DNR, MDA, UME, a Maryland farm credit association, and MARBIDCO, has been established to evaluate applications and proposed business plans.

As with the first round of funding, MARBIDCO and DNR intend to give priority to applicants who will begin shellfish production operations in 2011. Those who plan shellfish production operations in 2011 must hold a DNR shellfish aquaculture lease, or must have applied to DNR for a shellfish aquaculture lease by no later than 5:00 p.m., January 31, 2010.

More than two-thirds of the funding for the program comes from a federal blue crab fishery disaster allocation for Maryland. The National Marine Fisheries Service award, which was requested by Governor O’Malley and advocated for by Senator Mikulski and Maryland’s congressional delegation in 2008, has supported a variety of watermen work programs as well as a program to retire inactive commercial limited crab catcher licenses. Additional funds are being provided by DNR to supplement the federal funding.

To begin the application process, interested parties may contact Karl Roscher of the Maryland Aquaculture Coordinating Office (MDA) at 410-841-5724. An application and aquaculture business planning template are available at www.dnr.maryland.gov/fisheries/oysters/industry/funding.asp.

source: MD DNR press release

The 2011 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition is fast approaching, and this year’s show will once again be offering young chefs a chance to show off their skills.  This year’s expo will mark the 13th year of the East Coast Junior Watermen’s Show, and all chefs between the ages of 7 and 17 are encouraged to enter their best Rockfish recipes in the 4th Annual Junior Chefs Rockfish Cook-Off.  The top ten finalists will compete in the Cook-Off on Saturday, January 29 in Ocean City, Maryland.

The contest will consist of two age groups, 7 – 12 and 13 – 17.  Five finalists will be selected from each age group to compete for cash prizes and plaques.  First place will receive $200 and a plaque, second place will receive $100 and a plaque and third place will receive $50 and a plaque.  All finalists will receive Rockfish pins, aprons and certificates.

All entries are due by Monday, December 13, 2010.  Finalists will be notified by Thursday, January 7, 2011.  A daytime phone number is required on all entry forms in order for finalists to be notified.  The recipe should be an original entrée or main dish.  Each finalist will receive two pounds of rockfish fillets to use the day of the competition.  All other ingredients and cooking utensils are the contestants’ responsibility.  Judging will be based on taste, originality, appearance (or attractiveness), and predominance of rockfish.  Parental permission and supervision must be provided.

The Cook-Off is sponsored by University of Delaware Sea Grant Program, University of Maryland Sea Grant and the Maryland Department of Agriculture’s Seafood Marketing Program.  For a list of all official rules and regulations, as well as an entry form, please email Doris Hicks at dhicks@udel.edu or visit www.marylandseafood.org.

source: Maryland Department of Agriculture

In conjunction with National Seafood Month, Maryland officials have declared October “Maryland Seafood Month.”

“Seafood is one of Maryland’s greatest family traditions and part of our identity. Generations of hard-working watermen make their living from the Chesapeake Bay and its tributaries and people come from far and wide to enjoy the delicious finfish and shellfish they catch,” said Governor O’Malley. “Purchasing Maryland seafood also stimulates the local economy by supporting local watermen, aqua farmers, processors, and countless others involved with the Maryland seafood industry. Maryland Seafood Month’ is as much a tribute to Maryland’s seafood ‘family’ as it is a celebration of our greatest natural resource.”

Maryland’s blue crabs are at their largest in the fall, after having grown all summer. They also have not shed their shell since late September, which makes them very full and heavy. An abundant supply of large crabs is available at seafood markets at very reasonable prices. The large supply has lowered the price dramatically and consumers should take advantage of prices of the very large crabs now and enjoy hot and spicy Maryland blue crabs on a crisp autumn weekend. Hold a half-time crab feast or tailgate party. Just line your serving area with plastic then cover with newspapers for easy clean-up. Or serve chilled steamed Maryland blue crabs.

Seafood quality and safety has been, and continues to be, another Maryland tradition. Our seafood is monitored by several state agencies, local health departments and the U.S. Food and Drug Administration. These agencies conduct regular product and plant inspections and water tests ensuring that Maryland seafood is wholesome. In addition, Maryland crab meat undergoes a voluntary quality control and sanitation inspection. Maryland is the only state that has this extra level of inspection for crab meat. Such rigorous standards are another reason that Maryland crab meat is superior to all other crab meat in the world!

Maryland seafood is more than delicious. An excellent source of high quality protein, seafood is easily digested, generally low in fat, sodium and calories and high in important vitamins and minerals. In addition, seafood contains Omega-3 fatty acids, believed to be effective in lowering cholesterol and the risk of heart disease.

“Eating Maryland seafood is a delicious part of a healthy diet,” says Agriculture Secretary Buddy Hance. “Maryland blue crabs are at their largest in the fall, after having grown all summer. October also signals the harvest of savory, plump oysters. Our world-famous state fish, striped bass, known locally as rockfish, is also a tasty and popular fall dish.”

When purchasing fish, look for signs of freshness and quality: bright, clear eyes, scales that adhere tightly to the skin, skin that springs back when lightly pressed, bright pink or red gills and a mild sea breeze scent. Crabs and oysters should be purchased live. Crabs should be lively and you should discard any dead crabs before cooking. Oysters purchased in the shell should have tightly-closed shells or should close when touched. Both types of shellfish should be cooked the same day as purchased. Always rinse finfish and shellfish with cold water before cooking. Cooked seafood, as with all cooked food, should not come into contact with or be stored in the same container as raw food. This is to protect from cross-contamination of bacteria that is normally found on raw food products. As with beef, poultry and pork, proper cooking kills bacteria in seafood. Careful clean up of preparation area and utensils is always important with all raw food products.

For tailgating or harvest gatherings, try these easy to transport Maryland crab recipes.

SOUTHWESTERN-STYLE CRAB WRAPS

1/3 cup slightly softened cream cheese
3 tablespoons mayonnaise
1 1/2 tablespoons mild or medium-hot picante sauce
1 tablespoon finely chopped green onions or chives
2 teaspoons Worcestershire sauce
16 ounces picked-over backfin crabmeat
salt and pepper to taste
1/2 cup very well drained bottled roasted sweet pepper or pimiento, chopped
1/2 cup shredded mild cheddar or jack cheese
4 large (11 inch or similar) flour tortillas
About 8 large lettuce leaves

In a large bowl stir together cream cheese, mayonnaise, picante sauce, green onion, and Worcestershire sauce until well blended. Lightly fold in crab meat. Season with salt and pepper, as desired. Dividing the mixture equally, spread it evenly over surface of tortillas. Pat roasted peppers dry with paper towels. Dividing equally, sprinkle them, along with the cheese, evenly over crab mixture. Pat lettuce leaves completely dry on paper towels. Lay lettuce leaves on tortillas, patching and tearing as necessary, to completely cover filling. Press down leaves to compact mixture as much as possible. Fold up one side of tortilla about 1 inch to form a bottom and hold filling.

Then, working from one perpendicular side, roll up tortilla neatly. If desired, cut crosswise across of the tortilla to trim off excess dough and to expose the roll-up filling. Tightly roll up wrap in wax paper, twist the paper ends to prevent unrolling. Repeat with remaining tortillas. Wraps can be made several hours ahead and refrigerated until serving time. Remove from the refrigerator to warm up slightly before serving. Remove paper from around wraps just before serving. Make 4 burrito-size wraps.

Steamed Blue Crabs

½ Cup Seafood Seasoning
½ Cup Salt
3 Cups White Vinegar
3 Cups Beer (or water)
3 Dozen Live (and lively) Maryland Blue Crabs

Mix seasoning, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid. **Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes. Serve hot or cold. Make about 6 to 12 servings, depending upon size of crabs and other foods served.

** If two pots are used, layer crabs and measure seasoning mixture accordingly.

source: Maryland Department of Agriculture

The Maryland Department of Natural Resources (DNR) is now accepting applications for new aquaculture permits under new oyster leasing regulations. DNR will also be announcing its overall oyster management budget including a package of technical and financial opportunities for aquaculture ventures later this month to help accelerate the growth of this industry in Maryland and create new jobs.

Regulations to implement the State’s new Oyster Restoration and Aquaculture Development Plan became effective on September 6.  The regulations identify thousands of new acres open to leasing for aquaculture; establish a new application process and rules for aquaculture; identify areas off limits to leasing to support a continued public oyster fishery; and identify the State’s new network of oyster sanctuaries, which are expanding from 9% of the Bay’s remaining oyster bars to 25%, including some of the most productive bottom.

The plan was reviewed through a public process that included more than 150 meetings.  Numerous adjustments to the initial proposal were made to accommodate the concerns of affected stakeholders, including commercial watermen, members of the aquaculture industry, recreational fishermen, the environmental community, Marylanders Grow Oyster participants and other interested citizens.

“The newly adopted plan is very reasonable given the status of the Bay’s oyster population and interests of all of Maryland’s oyster stakeholders,” said Secretary John Griffin, “However, I have offered the commercial oyster industry one last opportunity to propose changes that meet our objectives for oyster restoration and aquaculture development, are based on industry consensus, and honor the supportive comments of our many other stakeholders.” The majority of affected counties submitted proposals by the September 2, 2010 deadline and they are currently under consideration.

Since 1994, the Chesapeake Bay’s oyster population has languished at 1 percent of historic levels; the amount of oyster bars has decreased 80% from 200,000 to 36,000 and the number of harvesters has dwindled from 2,000 in the mid 1980s to just over 500 annually since 2002. Today there are only eight oyster processing companies in Maryland, down from 58 in 1974.

Stakeholders can View the new sanctuaries and leasing areas at www.dnr.maryland.gov/fisheries.

Information on the leasing application process is available at http://www.dnr.state.md.us/fisheries/news/story.asp?story_id=88

source: MD DNR

Chesapeake Bay Steamed Crabs

Around the Chesapeake Bay, crab feasts are a summer tradition. A crab feast starts with a basket of blue crabs, a steamer and a group of friends. Preparations for a crab feast usually start several hours in advance. Crabs must be obtained, either by catching them in the wild or from a local supplier. Most entertainers look for the best possible crabs, which are usually #1 or #2 male blue crabs, also known as “Jimmy crabs”.

Crabs are perishable and should be kept cool at all times. If they must be transported any distance, its best to place them in a large cooler with a considerable amount of ice. Isolate the crabs from the ice so that they do not freeze. The idea is to provide a cool environment while waiting to be steamed. Do not allow crabs to submerge in water. If crabs must be stored before a feast, they can remain in a cooler for a short period of time or be stored in a refrigerator.

Prior to steaming, crabs should be washed and inspected. Remove any debris or lost claws from the batch. Discard any crabs that have broken shells or do not move. Most steamers have a rack which holds seafood above the water level. Add water and if desired, beer to the steamer, filling to roughly one inch below the rack. To steam crabs, use a high flame, heating the steamer until the water reaches a rolling boil and steam begins to form.

Using gloves, add live crabs to the steamer, placing them upright and arranging them in layers. Cover each layer of crabs with crab seasoning, repeating the process until the steamer is full. Steam crabs for 20 minutes or more, checking often to insure that a little water remains in the bottom of the steamer. After steaming, crabs should be bright orange; remove with tongs and serve immediately. Continue to steam crabs in batches until all crabs have been steamed.

Chesapeake Bay blue crabs are traditionally served with local summertime side dishes such as fresh local sweet corn, cole slaw or potato salad. It is a good idea to offer containers of melted butter, malt vinegar and dry crab seasoning. To accompany steamed crabs, most diners prefer ice cold beer, sodas or a dry white wine.

The simplest way to enjoy steamed crabs is to serve them outside, covering the table with newspapers. Feasters will need a sturdy paper plate, a crab mallet and a small but sturdy knife for picking out crab meat. Left over crabs should be refrigerated immediately, but are good for a few days if kept cold at all times.

Note:

An alternative method is to remove the backs from crabs and spray out the bodies before steaming. This method results in more appealing meat with a much stronger crab seasoning flavor.

Crab Feast Checklist:

(1) bushel of Chesapeake Bay #1 jimmy crabs
(1) can Old Bay crab seasoning
(1) outdoor propane burner (preferred)
(1) 24-36 qt. crab steamer
butter
tongs
cooler
beer
sodas
ice
butter
cider or malt vinegar
fresh sweet corn
crab mallets
crab knives

This is a simple recipe for serving fresh Chesapeake Bay Rockfish and blue crab meat.

Ingredients

2 lbs. fresh rockfish fillets (skin on)
1 lb. Chesapeake Bay lump backfin crab meat
1 egg, beaten
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil

Directions:

1. Line a baking dish with olive oil and place fillets in dish, skin side down.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley and onion.
3. Blend in crab meat.
4. Spread stuffing over fillets and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to broiler, watch closely, broiling until stuffing begins to brown lightly.

Serving suggestions:

This dish is excellent with fresh local vegetables or rice and a white wine.

A first-of-its-kind cookbook featuring local Maryland products,  the farmers and watermen that grow and harvest them, and the chefs who prepare the recipes is being released on March 24, 2010 in Annapolis.

This new book captures the unique and delectable cuisine of Maryland with “150 recipes from the Alleghenies to the Chesapeake Bay.” Dishing Up Maryland is authored by award-winning Maryland writer Lucie Snodgrass. Stunning photography by Edwin Remsberg, himself a Maryland farmer, provides the visual counterparts to stories of the farm families and chefs featured in the book. John Shields, renowned chef who embodies the buy local effort, provides an insightful foreword to the book.

A portion of the proceeds from the sale of the book will be donated to the Maryland’s Best program to promote the purchase of locally grown and raised products for the benefit of the State’s farmers, watermen and related businesses. The book is published by Storey Publishing.

A celebration of Maryland’s official state fish – the striped bass, commonly known as rockfish is taking place at over 50 restaurants and retail markets throughout the state.  Restaurants, grocery stores, and seafood markets will be offering specials on this delectable fish during the celebration, which last through the end of February.

“Winter is prime time for the delicious Chesapeake Bay rockfish,” said Agriculture Secretary Buddy Hance.  “Our commercial fishermen catch the Bay bounty for us to enjoy at home and in restaurants.  It is a tasty and healthy nutritional choice.”

Maryland rockfish fits perfectly into any diet plan.  A three ounce cooked portion contains only 105 calories, 2.5 grams of fat, zero carbohydrates and many good vitamins, minerals and 0.8 grams of omega-3 fatty acids.  Omega-3 fatty acids are important for good health.  They help in lowering cholesterol and have many other important benefits for eyes, skin and even mental health.

Rockfish may be prepared in a variety of ways.  A favorite is to simply brush the fish with a small amount of olive oil, sprinkle with salt and pepper then bake at 450 degrees for 10 minutes per inch of thickness of fish.  They are also delicious stuffed with crab imperial or an oyster dressing for special occasions or cut up into strips and fried for a tasty treat.

For the best taste and quality look for the following when purchasing fresh rockfish:

* Fresh fish should have a mild sea breeze aroma.

* Whole fish should have bright, clear and shiny eyes.  Scales should be shiny and cling tightly to the skin.  Look for bright pink or red gills.

* Steaks and fillets should be moist with firm and shiny flesh.  The flesh should spring back when pressed.

Look for the special purple, green and silver Maryland Rockfish Celebration buttons and table tents at your favorite restaurant or retail market.  The Maryland Rockfish Celebration is sponsored by Maryland commercial fishermen, seafood processors and the Maryland Department of Agriculture.

Try this great recipe for Southwest Rockfish with Rice and Beans.

SOUTHWEST ROCKFISH WITH RICE AND BEANS

2 pounds Maryland rockfish fillets, skinned or skin on
2-3 teaspoons minced garlic
2       teaspoons orange juice
4       teaspoons minced fresh cilantro or parsley
½       teaspoon salt
1       tablespoon vegetable oil

¾       cup long grain rice
1       tablespoon minced garlic
1       tablespoon vegetable oil
2       cups tomato salsa
1½      cups cooked or frozen corn
1       15-ounce can pinto or black beans, drained and rinsed
½       cup orange juice
½       teaspoon ground cumin
½       teaspoon freshly ground black pepper
2       tablespoons minced fresh cilantro or parsley

Preheat oven to 400 degrees.  Place rockfish skinned (or skin) side down in a single layer in a shallow dish. In a small bowl, mix the garlic, orange juice, cilantro, salt and oil. Spoon mixture over rockfish and spread to evenly coat. Cook rice according to package directions and keep warm.

In a heavy, large skillet, heat remaining tablespoon of oil on medium heat for 3 minutes until hot. Add garlic and sauté until slightly softened, about 2 minutes. Stir in the salsa, corn, beans, orange juice, cumin, and pepper. Cook, uncovered, until hot, 7 to 8 minutes, stirring occasionally. Remove from heat and stir in cilantro.

Spoon hot rice into a 9 x 13 inch baking dish and top with bean mixture; stir gently to blend. Place rockfish fillets, coated side up, on top of the bean mixture. Bake, uncovered, until the flesh of the rockfish turns white and just begins to flake when tested with a fork, 18 to 20 minutes.  Makes 6 servings.

For a free striped bass recipe brochure and list of participating restaurants and retailers, call the Maryland Department of Agriculture at (410) 841-5972 or toll-free in Maryland 888-841-5828 or visit www.marylandseafood.org.

source: Maryland Department of Agriculture press release

The 2010 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition is fast approaching, and this year’s show will once again be offering young chefs a chance to show off their skills. This year’s expo will mark the 12th year of the East Coast Junior Waterman’s Show, and all chefs between the ages of 7 and 17 are encouraged to enter their best Rockfish recipes in the 3rd Annual Junior Chefs Rockfish Cook-Off. The top ten finalists will compete in the Cook-Off on Saturday, January 30 in Ocean City, Maryland.

The contest will consist of two age groups, 7 to 12 and 13 to 17. Five finalists will be selected from each age group to compete for cash prizes and plaques. First place will receive $200 and a plaque, second place will receive $100 and a plaque and third place will receive $50 and a plaque. All finalists will receive Rockfish pins, aprons and certificates.

All entries are due by Friday, December 18, 2009. Finalists will be notified by Thursday, January 7, 2010. A daytime phone number is required on all entry forms in order for finalists to be notified. The recipe should be an original entree or main dish. Each finalist will receive two pounds of rockfish fillets to use the day of the competition. All other ingredients and cooking utensils are the contestants’ responsibility. Judging will be based on originality, predominance of Rockfish, taste and texture. Parental permission and supervision must be provided.

The Cook-Off is sponsored by University of Delaware Sea Grant Program, University of Maryland Sea Grant and the Maryland Department of Agriculture’s Seafood Marketing Program. For a list of all official rules and regulations, as well as an entry form, please email Doris Hicks at dhicks@udel.edu.

source: mdseafood.org press release