Photography by Vince Lupo
We asked some of the Bay’s saltiest seafarers for their tried-and-true recipes. Their tasty suggestions have us hooked.
C.D. Dollar
Owner, Osprey Expeditions
Bryantown, Md.
“I love to be on the water,” says Annapolis native Chris Dollar. “I have a real passion for chasing game fish, and, occasionally, I like to eat them. This recipe was inspired by a combination of other recipes I’ve seen. I love the zesty, fruitiness of the mango with the fresh, sweet taste of the tuna. My preparation sometimes changes a little. Sometimes it’s more lime-based. But the key to the recipe is getting fresh tuna. There’s nothing like it.”
Kevin Josenhans
Owner, Josenhans Sportfishing
Mardela Springs, Md.
Capt. Kevin Josenhans’ Crisfield-based, light tackle charters specialize in fly-fishing for striped bass and bluefish, but he admits he’ll fish for “pretty much anything that swims.” Josenhans’ career as a fishing guide started out, he says, as “just a part-time job.” That was fifteen years ago. Also a Department of Natural Resources police officer, Josenhans finds some time for golf between policing and fishing. “I’m not much of an indoor person,” he says with a laugh. Of his recipe for Flounder Rockefeller, Josenhans says: “I’m sort of a ‘feel’ cook, if you will. I generally take what ingredients I have on hand and throw ‘em together ‘til I think it looks right.”
John Spangler
Catnip Charter Fishing
Deale, Md.
Capt. John Spangler received his captain’s license in 1973 but held his first position as mate in 1953, when he was eleven years old. Since then, he has taught physical education, was director of the waterfront at St. Mary’s College for five years in the seventies, and has been a sailmaker for thirty-five years. Catnip Charter Fishing was named in honor of Captain John’s two cats, Sissy and Moonshine, and because, as Captain John explains, “Fishing is to me what catnip is to cats.”
John B. Mayer
Charter captain, Marauder
Solomons Island, Md.
Capt. John Mayer has been working on the water for more than twenty years. “My father got me addicted me to this business,” he says, “He worked for General Motors, and on the weekends, he would take the six kids out in his boat.”
Now, Mayer runs charters out of Ocean City during the summer and Solomons Island the rest of the year. “I’ve got the saltwater deep in my veins,” he admits. “The only time when I’m really happy is when I’m out here on the water.”
“This is a really good crab quiche,” he says of his wife’s recipe. “It took a lot of persuading to get my wife to share it. Karen makes this for special occasions or when we have people over for dinner.”
Crab Quiche
Marston Jones
Owner, Sea Wolf Charters
Ocean City, Md.
Capt. Marston Jones grew up in Salisbury, where he inherited his Crisfield grandfather’s love of fishing. Now based in Ocean City, he brings fifteen years of experience to the bridge, including five years as captain of Sea Wolf Charters. Captain Marston is drawn to the excitement of offshore fishing and delights in catching tuna, dolphin fish, and shark. He also enjoys hunting for deer, turkey, geese, and ducks, but admits that his wife, Sarah, “does most of the cooking.” These scallops, however, are pure Marston.
Skip Slomski
Captain, Jenny Beck Fishing Charters
Baltimore, Md.
Pasadena resident Capt. Skip Slomski admits that “there is nothing that I treasure more than being out on the water, except my two daughters” (for whom his charter is named). “I get a feeling of serenity. When I get behind the helm, it’s my happy place,” says the licensed captain of twelve years. In his other life, Captain Skip is also an architectural engineer and “can make anything you want out of wood.”
Captain Skip is not exactly sure how this recipe came into his hands, but has used this preparation successfully with flounder and sea bass and hopes to try it on croaker this year.
Harvey Linton
Former waterman & owner, Linton’s Seafood
Crisfield, Md.
Harvey Linton was a waterman for twelve years before he sold seafood, first from a truck, then from his business, Linton’s Seafood in Crisfield, which ships fresh seafood all over the United States. Of his method for frying soft shells, he says: “This is the old recipe we use, the way my grandmother used to make them; it works out good for us. The old-fashioned way is the best way. You can’t beat it, and I’ve been doing this for thirty-three years.”
Old-Fashioned Pan-Fried Soft Crabs
Roy Ruark
Retired waterman
Hooper Island, Md.
Roy Ruark is still cooking at age eighty-one. Married for sixty years to his wife, Marguerite, the World War II veteran has “oystered, crabbed, clammed, and fished—done some of it all.” Roy and Margie also managed a hunting lodge for a time, and this oyster stew—Roy’s creation—was a favorite of his guests. He also sent along a favorite seafood chowder, which combines a range of catches—add in your favorites.
