Blue Crabs

Bad Water, Bad Living Conditions, and Bad Regulations are giving them the Blues

Authors

  • Michael Diego Green Dartmouth College

Abstract

Blue crabs are the most lucrative fish in the Chesapeake Bay. Because of this position of economic prominence, they are an integral part to the culture of the mid-Atlantic region. The health of the Chesapeake Bay has declined recently due to lower dissolved oxygen levels in the estuary. These lowered dissolved oxygen levels have been attributed to excessive nutrient inputs from human practices. In conjunction with these dissolved oxygen levels, there has been a decline in the population of blue crabs.  The individuals who harvest these crustaceans have faced regulation changes in order to not worsen the declining crab population. These regulations were scrutinized by these individuals whose families rely on their catch for a livelihood. Funding for the institutions which seek to protect the health of the Chesapeake Bay and the organisms inside of it have declined. In order to combat the issue of declining blue crabs, consumers must consider how their habits are contributing to the increased nutrients that cause dead zones. More thought towards how individuals are impacting blue crabs will not only improve the Chesapeake’s help, but it will also improve the overall environment’s health.

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Published

2020-10-10

Issue

Section

STS and Our Food