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Influences of the Lowcountry
Local Seafood
Shrimp
Shrimp are America’s most valuable and probably most popular seafood. Whole cultures and maritime communities are based solely on these crustaceans. South Carolina has two important shrimp species, brown(Penaeus aztecus) and white shrimp (Penaeus setiferus). Methods of harvest range from large commerical shrimp trawlers to cast nets and drop nets.
On the East Coast of the United States, the edible shrimp species found in South Carolina occur in Chesapeake Bay and father north, but the northernmost shrimp fishery is in Pamlico Sound, North Carolina. Other small shrimps are very abundant in South Caolina’s waters but are of no commercial or recreational value. Among the most common of these are grass shrimp or hardbacks which are often seen jumping in tital creeks and easily confused with the small juveniles of the food shrimps.
Brown Shrimp
Fresh brown shrimp are darker in color to the white shrimp. Brown shrimp have red tails and dark green and occasionally light blue pigmentations.
Fresh white shrimp appear lighter in body color thus the origin of the common names. Tail flippers (uropods) on white shrimp are typically black near the base with bright yellow and green margins. Blue Crabs
Despite its fearsome appearance and aggressive nature, the blue crab is greatly cherished in the South Carolina Lowcountry. The blue crab’s scientific name, Callinectes sapidus, translates to “savory beautiful swimmer.”Many gourmets prefer the blue crab’s sweet meat over all other locally-caught seafood. This interesting animal is often sought by recreational fishermen and it also supports a considerable commercial fishery. The blue crab requires both inshore brackish waters and high silnity ocean waters to complete its life cycle.
The blue crab’s most prominent features are the large and powerful claws which are used for food gathering, defense, digging and sexual displays. If not handled properly, blue crabs can inflict severe injury. Large males, often called “Jimmies” by fishermen, usually have brilliant blue claws and legs. The mature females or ”socks” can be distinguished by the bright orange tip on their claws. Males typically grow larger than females, sometimes reaching seven or eight inches point-to-point width. Some males have been reported to grow about ten inches.
Soft Shell Crab’s
Mating generally occurs in brackish water from February to November with peaks in March to July and in October and November. Females mate only during the final molt when they are in the soft shell consitions, but males are believed to mate several times. Researchers have determined that blue crabs release chemical signals called pheromones which attract their mates. Two to three days prior to mating the males will “cradle carry” the soon to shed female after a rather elaborate courtship ritual. These crabs are called “doublers.” The male is usually one to two inches than its mate. The male protects the soft female when she is vulnerable to predators. After mating, he will continue to carry her until her shell hardens.
The South Carolina oyster fishery is based entirely on the eastern oyster, Crassostrea virginica. Although other oysters are grown on the west coast, no other commercially important oyster species occurs on the east coast. The oyster is one of the most popular local seafood’s. It is readily available and can be served in a variety of appetizing ways. Oysters are not only palatable, but also contain a number of vitamins, minerals, carbohydrates and proteins.
Growth & Predation Intertidal oysters occur in all of South Carolina's estuarine areas. Typically in South Carolina, a number of sounds, bays and river mouths are connected by an intricate system of creeks and rivers separated by extensive saltwater marsh. Oysters occur along most of these creeks and riverbanks and on exposed mud flats.
Oysters reach a harvestable size in South Carolina at an age of about three years. Shapes of intertidal oysters are varied. The ultimate shape of the shell depends upon growing conditions. The most common intertidal growth is that which produces oyster clusters. These are formed by successive sets, one upon another. Each oyster in a cluster is used by succeeding generations. The cluster continues to grow as each new set occurs. Sometimes clusters reach a foot or more in thickness. The added weight of additional individuals tends to push the lowermost oysters into the mud where they eventually suffocate. Only the outermost oysters remain alive. Harvesters are encouraged to cull-in-place, that is, to break apart clusters while harvesting, thereby leaving smaller oysters in place for future growth. Harvesting is done by hand at low tide.
Oyster predators suffer more from exposure to the elements than do oysters. Therefore, intertidal oysters are subjected to less predation than oysters which grow subtidally. The blue crab, as well as other crab species, oyster drills, starfish and boring sponges cause mortality, especially among small oysters.
Abundance of oysters in South Carolina has remained relatively stable in recent years, although populations are lower now than they were in 1900. Declines, in part, have been related to increased siltation resulting from alterations in stream flow, overharvesting, and physical disturbances to the shell bed. Diseases, particularly in areas with high salinities, have also periodically killed oysters. Local Produce Many different types of produce are grown locally. One of the Carolina’s most famous vegetable is the tomato. Beaufort and Charleston are the primary providers of the East Coast’s tomato supply from June to July. Other popular fruits and vegetables in this area are strawberries, broccoli, leafy lettuce, cabbage, yellow squash, butternut squash, zucchini, bell peppers, sweet corn, watermelon, and a variety of beans.
Dempsey Farms founded by J.W. Dempsey in 1956 is located on Saint Helena Island. The Farms specializes in growing fruits and vegetables with tomatoes being their number one selling vegetable and strawberries as their number one selling fruit.
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