The Atlantic red crab came to Hampton on June 26—just in time for the 4th of July. It was the first of many shipments that will total 1 million pounds by the end of the year. Harvested from deep waters off the coast of North Carolina, the Atlantic red crab was dropped off at L.D. Amory and Co. Inc, and then moved a few hundred feet to Graham & Rollins Inc. to be steamed and picked.
Talk to any of the five interns at Virginia Tech’s Virginia Seafood Agricultural Research and Extension Center (VSAREC) in the days leading up to the cobia larval run, and the word that you’ll hear is intense. Or as Hannah Mark, a second-year student at Dalhousie University in Canada, puts it: “I’m equal parts excited and terrified.”