Lobster
New England and Canada are known as major lobster hubs along the Atlantic, and Maine is one of the most famous regions in the world for these mouth-watering delicacies. For the freshest catch, Maine's top lobster-loving towns include Rockland, Bar Harbor, Belfast, Georgetown, Harpswell, Kennebunk and Ogunquit.
Crab
More than 6,000 species of crabs across the world vary in everything from appearance to taste. For example, Maryland crab fans meticulously pick the meat from under the crab's shell, while in Florida, they split open the legs and claws for a tasty treat. To experience the best Maryland blue crabs, visit cities such as Baltimore and Annapolis, as well as Kent Island on the Chesapeake Bay's Eastern Shore and Solomons Island in southern Maryland.
Lobster
Although they are mostly ocean creatures, lobsters do frequently appear on land and sea. They are omnivores and sometimes eat their own when confined or stressed. You can find them throughout the world's oceans in freshwater and brackish environments. Some of the most delicious species are caught in the Gulf of Maine and along coastal Nova Scotia.
Crab
Typically found in saltwater or brackish water, thousands of different crab species live in all of the world's oceans. Like lobsters, some are land-crawlers. Many solely live in the water and others inhabit the edges along rocks and sandy shores. The best crustacean havens for crabbing include Maryland, Virginia and Delaware. Florida stone crabs are found in southern waters in shallow, rocky locations including knee-deep seagrass beds and reefs.
Lobster
The sweet taste of lobster pairs well with your taste buds in any variation. Cook it in a gamut of dishes from steaming, grilling or boiling, to chopped-up in a warm soup or cold salad. Some of the most famous classics include a New England lobster boil, baked lobster tail, lobster mac and cheese, creamy bisque and much more.
Crab
Pick-and-eat crab feasts are a beloved pastime across the mid-Atlantic region. Catch, steam, season, crack open and scarf down! Use a mallet to break the claws open and get the good thick meat. Two varieties of crab soup creamy or tomato-based are popular along the East Coast, as well as dishes such as crab dip, crab Rangoon, crab pretzels and best of all the world-famous Maryland crab cakes.
Lobster
Lobsters actually have two stomachs and can detach a limb and grow it back during their molting cycle. Today, lobsters are among the pricier seafood selections and are considered a delicacy, but that wasn't always the case. In early 19th century New England, lobsters were so abundant that their shells were used as fertilizer and their meat was fed to pigs as scraps.
Crab
Crabs are typically an aggressive crustacean and often fight with other crabs and aquatic creatures. They can walk in any direction and mostly scurry sideways. Unlike lobsters that can live to age 100, Atlantic crabs only survive for three to four years. Dungeness Crabs from Alaska can live up to 13 years, and the Japanese spider crab has the longest lifespan of all its fellow crustaceans, often reaching 80 to 100 years old.
Meet newcomers to the Bay’s waterfront dock-and-dine scene
If the pandemic hampered your travels and you haven’t cruised into the Chesapeake Bay for a while, then welcome back to its sunny shores. While you were away, the oyster and striped bass populations blossomed, and blue crabs grew plump in the shallow marshlands.
During the past few years, quite a few new restaurants have opened and tapped into the cornucopia of fine local seafood. Some innovative chefs grace plates with creative flavors and ingredients, while others take a traditional path with family recipes handed down for generations by watermen’s wives. Many concoct ways to consume invasive species, such as the blue catfish and northern snakehead, but eateries that nail up a sign declaring “Steamed Maryland Crabs!” attract the most attention.
To help you rediscover the bounty of the Bay, Marinalife has handpicked 10 terrific crab shacks and seafood houses for you to explore.
Bowleys on the Bay Bar & Restaurant
Middle River, MD
For a tropical getaway without long-distance travel, Bowleys on the Bay has created a resort destination groove on Frog Mortar Creek in Baltimore County. Push your toes into the sand on 300 feet of beach surrounded by palm trees while sipping a rummy cocktail and listening to a steel drum band. You can watch boats glide into Long Beach Marina or see planes take flight at Martin State Airport as you nibble on fresh local seafood, hearty sandwiches, and meat dishes.
Where to Dock: Long Beach Marina
The Choptank
Baltimore, MD
In the heart of the historic Fells Point district, The Choptank has risen from the foundation of the 200-year-old Broadway Market. Its menu reads like a culinary voyage around the Chesapeake Bay with steamed crabs, just-shucked oysters, steamed mussels, crab soup and fried chicken. On the spacious outdoor deck, sample 20 draft beers while live bands play tunes, and the stars twinkle above the urban skyline.
Where to Dock: The Sagamore Pendry Hotel & Dock
Baltimore, MD
It’s hard to say what Baltimore loves more — seafood or sports. But if you’d like to indulge in both, head over to Watershed in the Federal Hill neighborhood, which is in easy walking distance from Orioles Park and the Ravens’ M&T Bank Stadium. A menu laced with classic dishes harvested from the Chesapeake waters entices you to pick a dozen steamed crabs or slurp fresh local oysters while watching games on big-screen TVs. Located in the newly remodeled Cross Street Market, you can belly up to the long wooden bar on the main floor and wash down a platter of Old Bay wings with a cold Natty Boh. Or step up to the roof deck to watch the bustle below on South Charles Street with an orange crush in hand. A casual vibe and live music create an upbeat place to hang out with friends.
Where to Dock: Inner Harbor Marina
Latitude 38 Waterfront Dining
Annapolis, MD
Where the Severn River flows into the Chesapeake Bay, you can order local seafood with a view of boats cruising into Ego Alley, the showplace for vessels visiting Maryland’s state capital. With the new Upper Deck Bar and plenty of event space, this waterfront eatery accommodates groups of all sizes. Take your pick of regional favorites from crab cakes and peel-and-eat shrimp to herb-crusted rockfish and oysters Rockefeller. Chicken, beef and bourbon meat loaf ensure carnivores won’t go hungry.
Where to Dock: Annapolis Town Dock
Marker Five
Tilghman, MD
Every visit to the Bay’s Eastern Shore holds the promise of exceptional seafood along unforgettable waterfronts. From Marker Five’s outdoor patio, you can watch watermen chug along Knapp’s Narrows and marvel as the Tilghman Island Drawbridge rises to let boats pass through. Eagles soar overhead while you peruse the menu of classic Chesapeake fare. It’s almost impossible to resist starters such as Maryland crab soup or smoked corn and crab fritters, and your first bite of pulled pork, buttermilk fried chicken biscuit or pan-fried monkfish will delight your tastebuds.
Where to Dock: Knapp’s Narrows Marina & Inn
Portside Grill on Urbanna Creek
Urbanna, VA
Located in the heart of Virginia’s oyster-growing region, this family-owned and pet-friendly restaurant specializes in taking local seafood from the water to the table. At Urbanna’s only waterfront eatery, you can tie up along the bulkhead and kick back on the patio for casual dining with a spectacular view. Crab tots and fresh oysters will whet your appetite for a Southern style meal of crab cakes, shrimp and grits, and chicken stuffed with Smithfield ham and goat cheese.
Where to Dock: Regatta Point Yachting Center
Deltaville Tap & Raw Bar
Deltaville, VA
In a charming cove along Jackson Creek where the Piankatank River flows into the Bay, you’ll find a seafood eatery with an energetic vibe, live music and a nice sampling of craft brews and cocktails. The expansive view from the back deck matches the extensive list of dishes on the menu. Highlights include hush puppies packed with crab and corn, Jonah crab claws, shucked oysters, and Lowcountry boils with crawfish, shrimp and other local catch. Try to leave room for dessert favorites: deluxe peanut butter pie or raspberry cheesecake.
Where to Dock: Deltaville Yachting Center
The Surry Seafood Company
Surry, VA
A leisurely cruise up the James River to Gray’s Creek will deliver you to a seafood-centric destination where you can dock, dine and decompress. Surry’s chefs present delicacies from the local waters such as golden fried oysters, bacon-wrapped salmon and flounder stuffed with crab imperial. If the serene view of the grassy marshlands makes you want to linger longer, spacious hotel suites are available above the restaurant. Boater bonuses: 45 new floating docks, fuel, ship store and bathhouse.
Where to Dock: The Marina at Smithfield Station
Norfolk, VA
The green bamboo shoots on the menu’s border give a clue that this restaurant is blessed with a touch of tiki. While seafood standards remain popular — she-crab soup, cod fish and chips, and Old Bay wings — Longboards also takes you on a culinary journey to Polynesia to taste Hawaiian-inspired dishes such as Singapore shrimp with veggies and Waikiki wings. Enjoy the restaurant’s upbeat atmosphere and stellar sunsets at the marina.
Where to Dock: Morningstar Marinas at Little Creek
Stripers Waterside
Norfolk, VA
The bustle of Norfolk’s recently renovated Waterside District is attracting newcomers from along the Atlantic seaboard. Among the new eateries is Stripers, a seafood haven from the Outer Banks that features 30 beers on tap and a panoramic view of the Elizabeth River. Take a seat on the patio and savor dishes made from scratch, from clams and cod to mussels and shrimp. After a hearty meal, explore the area’s attractions and nightlife.
Where to Dock: Ocean Yacht Marina or Tidewater Yacht Marina
Remnants of a “Vote Against Prohibition” sign still linger in faded letters on a brick wall in Baltimore — a true representation of the city’s historical love for a brew.
From the clipper ships that brought beer from Germany during the Revolutionary War to the birthplace of the beloved Natty Boh, Baltimore is not only rich in maritime and war traditions — it’s also known as a beer city.
Baltimore boasts a nice selection of well-known bars and swanky restaurants, but you may not realize how many experimental breweries and eclectic taprooms are located just down the street.
From serving ice-cold pints on a hot summer day to offering taproom tastings and outdoor events, these local breweries present unique, homemade craft beers in an entertaining atmosphere. The following locations explore antique structures, historic warehouses and a barn-turned-brewhouse in Baltimore City and County.
1215 E. Fort Avenue
Locust Point
A garage-style window opens above high-top seating in this south Baltimore brewery — a perfect summertime hangout. The experimental production brewery serves unfiltered lagers, hop forward ales and pizza in a lively urban atmosphere. Try the Maple Thief oatmeal stout, the Green Machine IPA or the American Locust Point Lager alongside a signature seasonal scratch-made house pizza such as the Howard, made with pulled duck confit, smoked provolone, onion, parsley and “Pee-Paw’s Secret BBQ Sauce.”
1900 E. Lombard Street
Upper Fells Point/Highlandtown
The stunning structure of the former St. Michaels Church in East Baltimore has high ceilings lined by archways with golden trim, colorful murals and a gorgeous organ on the second floor balcony overlooking an open space where pews used to sit. Originally opened in 1857, this church that once provided refuge to German Catholics was abandoned in 2011 and is now one of the city’s hottest brewery hangouts. Long beer hall-style tables and high-tops now fill the spacious renovated church. Biblical scriptures are written above where the taproom’s bar serves a selection of rotating beers such as the Old Maude brown ale, The Point pilsner and 9.9 Problems imperial stout.
1106 N. Charles Street
Mount Vernon
This hip and artsy brewery matches the vibe of the quirky neighborhood and local community. Built as a private residence in the early 1900s, the vintage townhouse remains in the same classical style as it looked centuries ago with a slight transformation into a cozy taproom. Each room provides a different feel from the upscale dining room to the gritty Downbar and the cozy upstairs lounge. While most breweries only offer beer, this location pours everything from house brews to red, white, rosé and sparkling wines, and craft cocktails.
5604 York Road
Govans
This neighborhood brewery is all about live music, tasty drinks and providing a fun social atmosphere. Hosting everything from yoga classes to live acts and comedy shows, the brewery offers a full event calendar throughout the year. They often cater parties and sponsor fundraisers such as partnerships with Baltimore Animal Rescue & Care Shelter (BARCS) and Art with a Heart. The taproom is known for two famous brews: Hops the Cat American IPA and Dan’s Jams, a Swedish Fish sour ale. Complement your brew with spicy wings, honey sriracha-glazed Brussels sprouts or a juicy Full Tilt burger.
8901 Yellow Brick Road, Suite B
Rosedale
As Baltimore icon Edgar Allan Poe was known for frequenting local city bars, this brewery pays homage to the writer with its own spin on classic American and German-style beer. Founder Stephen Demczuk began brewing when he was in Europe. Inspired by Poe’s writings, Demczuk named his concoctions after the famous literature. Variations include Annabel Lee White, a Belgian-style white beer with citrus, The Raven Special Lager, The Tell Tale Heart IPA and The Cask, a Bavarian double style IPA.
4615 Hollins Ferry Road
Halethorpe
Maryland breweries wouldn’t exist today if it weren’t for Heavy Seas founder Hugh Sisson. He pioneered the state’s first brewpub and helped pass laws allowing them to operate. This southwest Baltimore County location began as Clipper City Brewing in 1995, then later rebranded as Heavy Seas. Hang out at the bar, grab a burger from Koopers food truck or play cornhole in the game room. On Saturdays, listen for the bell ringing in the taproom for free tours. They also hold charity fundraisers and work with local artists who design the unique beer can graphics. The brewery has big plans this season to redesign the outdoor space with new landscaping and a patio area.
5101 Washington Boulevard
Halethorpe
As the first-ever Guinness brewery in the United States, this historic site was home to a distillery before the Dublin-based brewer arrived in 2017. Experience traditional and seasonal flavors made with hops from all over the world, as well as locally sourced ingredients. Most brews are made with Legacy Ale Yeast, used by Guinness for 100 years. Be sure to try the signature Baltimore Blonde, brewed here exclusively. Enjoy the three-acre outdoor beer garden, outdoor kitchen, taproom, restaurant, events such as summer movie nights, 30-minute tastings of four different beers, and free tours.
3100 Black Rock Road
Reisterstown
Deep within Baltimore County’s horse country, this working farm raises horses and cattle, and grows hay, fruits, vegetables and row crops. This family-run brewery resides at the gorgeous Willowdale Farm, where a 3.5-barrel brewhouse is open for tours. Surrounded by horse pastures, barns and acres of farmland, a nine-stall horse stable was converted into a tasting room. Guests can picnic and enjoy the day strolling through a beautiful orchard.
Before embarking on the Great Loop, my husband Tim and I lived in New York City, which helped prepare us somewhat for life on the water. We took our clothes to a laundromat, hand washed our dishes, and understood the challenges of living in a small space. But given it's one of the culinary capitals of the world, living in Manhattan didn't teach us how to cook. Since living on our boat, a 31-foot 1996 Camano Troll named Sweet Day, we had to change our relationship with the kitchen, which means we actually had to use it. Here's what we learned.
While cruising the Great Loop, we imagined tiki bars and restaurants dotting the shorelines everywhere we stopped. This is definitely true in some parts. But more times than expected, we found ourselves nowhere near a place to grab a meal, much less a grocery store.This means we've learned how to build meals with what we have onboard. We also realized that as long as we have flour and a little butter, homemade tortillas can easily transform a couple sides into tasty tacos and easily impress neighbors at the next docktail party.
In the daily hustle of our lives in the city, we ended up wasting a lot more food than we'd like to admit. The opposite has been true while cruising. We typically buy enough fresh food for three to four meals, because that's all we can fit in our fridge. A home-cooked dinner is easily stretched to lunch the next day. And since we travel with our fridge, leftovers never get left behind.
We have a small propane oven and a three-burner stove. We can use these with barely any electricity, making cooking underway and at anchor seamless. When we're plugged into a marina or if we run our generator, we can also use our microwave (when it's not being used as a food pantry).Some cruisers have Instapots and other gadgets, but our boat isn't set up to handle that amount of electricity. Plus, we don't have the space. So, we've had to learn (with a lot of practice) how to cook juicy chicken or tender salmon without the benefits of modern cooking technology.
One of the biggest (and underrated) benefits of cruising is that your stuff travels with you, including your kitchen. This means we can make a marinade while cruising and cook the chicken at anchor that night. Or knead a loaf of bread underway to make sure it's ready to bake the next day. Plus, you never have to worry about forgetting olive oil or spices when on a trip. Spending time and experimenting in the kitchen helps break up those long cruising days too, all while rewarding us with a tasty meal once we reach our destination.
One quirk of our galley is we can only run the oven or the stove, as our propane system can't support running both at the same time. As a result, it requires knowing the recipe and its steps in advance to ensure we have the right equipment and ability to cook the meal. If the meal is good enough to be part of the rotation, the steps become easier to remember the next time we cook it.
Just like land life, there are days when we may feel excited about prepping and cooking a more time-intensive meal, and others when we're hungry, it's 7:00 p.m. and we just need to get something in our stomach. In New York, that meant heading downstairs for a slice of pizza.
That doesn't work while cruising. Learning what meals take time (especially in Sweet Day's kitchen) and what meals can be thrown together quickly (hello mac and cheese and tuna fish) is extremely helpful. When we're stocking up on food, we make sure we have enough of those go-to meal items for those inevitable times when we just need something fast.To help you stock your galley, here are some of our favorite items:
Here's our go-to recipe for an easy batch of tortillas. Some of our favorite ingredients for stuffing inside are pantry staples black beans and rice or roasted sweet potatoes with a charred scallion crema (Greek yogurt, mayo and scallions charred on a hot skillet).
INGREDIENTS
INSTRUCTIONS
Recipe is from King Arthur Baking Company, kingarthurbaking.com/recipes/simple-tortillas-recipe. To follow Kate and Tim Carney's cruising adventures aboard Sweet Day, go to lifeonsweetday.com or @lifeonsweetday on Instagram.
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