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Hot Commodity
Photograph by Landon Nordeman

Steamed to a brilliant red, these blue crabs are ready to eat at Captain White’s, one of four businesses at the Maine Avenue Fish Wharf. In winter, the off-season for Chesapeake Bay crabs, D.C. seafood businesses obtain crabs from the Carolinas and Louisiana. That’s happening a lot these days: Many Chesapeake Bay crabs never grow larger than a bottle cap, before they’re gobbled up by a thriving population of Chesapeake rockfish, or striped bass, which have rebounded heartily from their low numbers a decade ago. Consequently, the price of ever popular crabs is on the rise.

Photo Fast Facts

Camera: Leica M6
Film Type: Velvia 50
Lens: 35mm
Speed and F-Stop: 1/30 @ f/2
Weather Conditions: Clear
Time of Day: Evening
Lighting Techniques: Available light

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