Diamondback Terrapin. Photos by Willem M. Roosenburg, Ph.D., Ohio University.
The Diamondback Terrapin (
Chesapeake colonists ate terrapin prepared Native-American fashion, roasted whole in live coals. Abundant and easy to catch, terrapin were so ample that landowners often fed their slaves and indentured servants a staple diet of terrapin meat. Later, in the 19th century, the turtle was appreciated as gourmet food, especially in a stew laced with cream and sherry. Subsequently, tremendous retail demand and heavy fishing of the terrapin nearly depleted its supply, and protective laws were enacted.
In 1891, some 89,000 lbs. of terrapin were harvested from Maryland waters. With few exceptions, annual harvests since 1956 have remained below 11,000 lbs.
Chesapeake diamondbacks are distinguished by diamond-shaped, concentric rings on the scutes of their upper shells. They are predators whose preference for unpolluted salt water make them indicators of healthy marsh and river systems. In winter, they hybernate underwater in mud. With spring's warmth in May, diamondback terrapin emerge to mate and bask in the sun on marshy banks.
Detailed information about the turtle's biology and living habits can be found in Ohio University Professor William M. Roosenburg's Diamondback Terrapin research or the National Aquarium in Baltimore's "Puffin Report" about the Terrapin.
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