Tangier Island!

Our destination today is the small island of Tangier, which lies in the east side of the Chesapeake, about 1/2 way up the bay.  As we approached the island, we could see smoke. It came from what appeared to be the location of the marina we were going to.  As we got closer to the island, we could see it was a trash pile burning. It was located next to the City water, sewer, and maintenance building.

Tangier is a small, hard working fishing island.  Their main products are crab and clam.  The main channel coming in is lined with working docks and fish processing buildings. What you see above is a small portion of what is here. The docks and buildings are older, and many are in need of repair.

As we were coming in the channel, we tried to hail Parks Marina on the VHF, but no answer. We had been told that if no one answered, just ask the nearest person where to park!  There was a small boat approaching us that looked like locals, and when we flagged them down, they said Mr. Parks was off island and over in Crisfield. Just take any slip. There are only 500 people here, so everyone knows everyone!

After we got the boat secured, we took a walk into town. The first thing we noticed was that the roads are very narrow!

That's because there are only a couple of cars on the island. Everyone uses golf carts!

As it was well after noon, and we hadn’t yet eaten, we headed for Hilda’s for lunch. We had been told “it was the place to go”! There is no menu, and is served family style. You get what they bring you!

Potato salad, apple sauce, beets, green beans, cole slaw, corn pudding, crab cakes, fresh baked bread, ham, clam fritters, and pound cake!

We’ll let you decide - was it worth the $15.00???

PS - we were the only two there, and the first customers of the 2012 season!!!!

It was opening day! And, I even ate the crab cakes & clam fritters!!!

I just had to mention that for Marc, who has a fish sandwich every day!

Now for our walk thru town - here are a few photos. 

Due to the limited availability of land, it is very common to see graves in the yards.

We were told that property tends to remain in the same family for generations. 

Unfortunately the history museum was not open. We did find this plaque with some information.

When we got back to the boat, there was a dredge working in the channel. It had gotten something entangled on the cutter head, and the deck hand was trying to untangle it.

We wondered if it was some stray crab pots he found!  We just love dodging all those floats out in the water!!!

Here are some statistics Pat located for the Chesapeake Blue Crab:

In 1896 the Blue Crab was named by a Smithsonian scientist.

60 million pounds of blue crab are harvested every year in the Chesapeake.

8 million eggs produced by one female in one mating season.

Only 87 calories in three oz. of cooked crab.

A blue crab will molt / shed its shell 20 times in an average life.

It takes 12 to 18 months for a blue crab to reach maturity.

As the weather looks good for tomorrow - we will be off to Solomon.

We have no phone or internet service here. However, our Glomex TV antenna on the boat is pulling in four perfect HD channels! As we’re in Virginia, we better watch the Richmond NASCAR Race! Gotta Go!

Captn Ken