I recently worked with King's Seafood, a distributor with 21 restaurants in California, Nevada, Arizona and Texas, to provide photographs of the Chesapeake Bay's soft shell crab fishery. Their restaurants have been serving soft shell crabs landed in Crisfield during the summer season.
As I write this post from Rhodes Point, its amazing to think that crabs caught and shed out here on Smith Island could make their way out to California in a matter of days.