A few years ago, I had the privilege of photographing the "Watermen" of the Chesapeake Bay. It took about a year to do the whole study and resulted in a couple thousand slides. The term "Watermen or Waterman" is used in the mid-Atlantic region to describe a commercial fisherman. Implied, however, is much more than just a title. It describes a way of life. Fiercely independent people who are among the last true small businessmen in this country. They are self employed for the most part and employ others depending upon their success. They have a big investment in their boats and equipment. Just as important, they are endowed with a vast knowledge of the bay and the critters that live there-in. The photo at the top of this blog is entitled "Tonger's Sunrise". It shows a crew of oyster tongers working on a classic Chesapeake Bay work boat.
Watermen are constantly changing tactics depending upon the time of the year and what type of fish, crab, or shellfish is plentiful, in demand, and in season. The tongs used in the above photo are anywhere from 10 to 20 feet long and are used just like a pair of salad tongs. The watermen develop a "Feel" for the bottom of the bay and they clasp the oysters with the head of the tong, raise it to the boat, and empty it on a culling board where the oysters are separated from the rock and debris. This is strenuous work often done in poor weather and/or rough seas. The better ones, that's more profitable for those of you with a public education, generally work six full days a week.
In the 19Th century, hundreds of thousands of bushels of oysters were harvested annually in the Chesapeake. Today, they are lucky to get fifty thousand bushels a year. Oysters were originally, commercially, harvested by hand with tongs as pictured here. The native Americans were probably the first to harvest this delicacy and likely did so by simply picking them up by hand. In the late 1800's the Skipjack fleet emigrated from New England, introducing a much more productive method of oystering. The virtual end of the Skipjack fleet in the last few years, gave way to mechanical patent tonging rigs. And yes, as the method of harvesting became more efficient.....the supplies of the product declined. Today, oystering on the Chesapeake is not one of the better ways for a Waterman to make a living. Instead of being a primary catch, oysters are now only one of the many different products in the Chesapeake seafood menu.
Watermen are constantly changing tactics depending upon the time of the year and what type of fish, crab, or shellfish is plentiful, in demand, and in season. The tongs used in the above photo are anywhere from 10 to 20 feet long and are used just like a pair of salad tongs. The watermen develop a "Feel" for the bottom of the bay and they clasp the oysters with the head of the tong, raise it to the boat, and empty it on a culling board where the oysters are separated from the rock and debris. This is strenuous work often done in poor weather and/or rough seas. The better ones, that's more profitable for those of you with a public education, generally work six full days a week.
In the 19Th century, hundreds of thousands of bushels of oysters were harvested annually in the Chesapeake. Today, they are lucky to get fifty thousand bushels a year. Oysters were originally, commercially, harvested by hand with tongs as pictured here. The native Americans were probably the first to harvest this delicacy and likely did so by simply picking them up by hand. In the late 1800's the Skipjack fleet emigrated from New England, introducing a much more productive method of oystering. The virtual end of the Skipjack fleet in the last few years, gave way to mechanical patent tonging rigs. And yes, as the method of harvesting became more efficient.....the supplies of the product declined. Today, oystering on the Chesapeake is not one of the better ways for a Waterman to make a living. Instead of being a primary catch, oysters are now only one of the many different products in the Chesapeake seafood menu.
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