If you’re driving through the Eastern Shore and you don’t stop in Cambridge, you’re missing out. Specifically, if you don't pull over at 110 Washington Street, you’re missing the heartbeat of Maryland’s seafood scene. Kool Ice Cambridge MD isn't some polished, corporate tourist trap with neon signs and overpriced plastic bibs. It’s a gritty, honest-to-goodness seafood market that’s been around since 1972.
You walk in and it smells like the Choptank River. That’s a good thing.
Honestly, most people get Maryland seafood wrong. They go to the big Baltimore harbors or the fancy Annapolis docks and pay sixty bucks for a "Maryland-style" crab cake that was probably frozen in a warehouse three states away. If you want the real deal—the stuff local watermen actually bring in off their boats—you go to Kool Ice. It’s basically the gold standard for locals in Dorchester County.
What is Kool Ice Cambridge MD anyway?
Established by Dave Nickerson over fifty years ago, this place started with a simple mission: provide ice and process seafood. It sounds basic. But in a town like Cambridge, which was once the "Seafood Capital of the World," being the guy who provides the ice and the processing is like being the guy who owns the only gas station in a desert.
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They sit right between the Chesapeake Bay and the Atlantic Ocean. This location is key. It means the transit time from the boat to the steamer is measured in minutes, not days.
It’s not just a name
The "Ice" part of the name actually matters. They produce massive amounts of flake ice. If you’ve ever wondered why the fish at a high-end market looks so perky, it’s usually because it’s nestled in flake ice. It’s softer and more malleable than those hard cubes you get at a gas station. It doesn't bruise the fish.
Kool Ice supplies this stuff to watermen and other businesses, but for you, the traveler or the local resident, it just means your seafood stays at the perfect temperature until you get it home. They’ll pack your coolers for you, which is a lifesaver if you have a two-hour drive back to the city.
The "Real" Maryland Menu
You won't find a 20-page laminated menu here. What you will find is whatever the watermen caught that morning. The variety is kinda wild if you’re used to the three choices at a supermarket.
- Blue Crabs: The absolute king. You can get them live or steamed. Pro tip: Get them steamed and seasoned right there. They use a proprietary blend that kicks the crap out of standard grocery store Old Bay.
- Oysters and Clams: Available by the dozen, the bushel, or the gallon (if you're doing a serious roast).
- Rockfish (Striped Bass): This is the state fish for a reason. When it’s in season, the meat is buttery and firm.
- The Weird Stuff: In the winter, they even sell fresh muskrat. Yeah, you read that right. It’s an Eastern Shore tradition. Not for everyone, but hey, it’s authentic.
- Frozen Staples: They keep snow crab legs and king crab legs in stock too, because sometimes you just want those big Alaskan clusters even when you're in Maryland.
Why people still drive two hours for this
I was checking out some local forums recently, and the consensus is pretty clear. One guy mentioned he lives 30 minutes away and passes three other seafood markets just to get to Kool Ice. Why? Because they stand behind their product.
There was a story from late 2025 where a customer had an issue with a bushel of #1 crabs. They called the shop, and instead of getting the runaround, the staff just told them to come back for a credit or a replacement. That’s the kind of old-school business model that’s disappearing.
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The Pricing Factor
Seafood prices are volatile. They’re like the stock market. One week crabs are $200 a bushel, the next they’re $350. Kool Ice tends to stay on the lower end of the spectrum because they buy directly from the source. No middleman. No corporate markup.
Finding the place without getting lost
Cambridge can be a bit of a maze if you aren't careful. Kool Ice is located at 110 Washington Street. It’s right near the water, tucked away from the main Sunburst Highway (Route 50) traffic.
They are open Monday through Saturday from 8:00 AM to 6:00 PM. On Sundays, they usually close a bit earlier, around 5:00 PM. If you’re planning a big feast for a holiday like the 4th of July or Memorial Day, call ahead. They get slammed. Seriously. The line can wrap around the building because everyone knows they’ve got the best "fat" crabs in the county.
How to actually buy seafood like a local
Don't just walk in and say "I want some fish." That’s a rookie move.
First, ask what came in today. If the rockfish is fresh, get the rockfish. If the soft-shell crabs just started running, grab those. Second, if you're getting steamed crabs, specify your spice level. Most people go for the "standard" seasoning, but you can ask for light or heavy.
Third, check your order before you leave the parking lot. Not because they’re trying to cheat you—they aren't—but because it’s a busy, fast-paced environment. Mistakes happen when you're steaming hundreds of bushels a day.
What about Kool’s Carry-Out?
Right next door at 112 Washington Street is the carry-out side. This is where you go if you don’t want to cook. Their fried chicken is legendary (sorta weird for a seafood place, but trust me), and their crab balls are basically mini-masterpieces of jumbo lump meat.
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The Reality of the Seafood Industry
It’s worth noting that the seafood industry in the Chesapeake is struggling. Between changing water temperatures and labor shortages, running a place like Kool Ice isn't easy. Some long-time customers have complained that crab sizes aren't what they were in the 90s.
But that’s not really the fault of the shop. That’s just the reality of the Bay right now. Kool Ice is one of the few places left that still feels like the old Cambridge. They still have that FDA-inspected processing plant on-site, ensuring that whatever you’re eating didn't sit in a hot truck for six hours.
Actionable Next Steps for Your Visit
- Bring a Cooler: Even if they provide ice, having your own heavy-duty cooler will keep your haul fresh for the ride home.
- Call Ahead (410-228-2300): If you want a specific size of crab (like XL #1s), you need to reserve them. They sell out fast.
- Check the Season: Rockfish, oysters, and crabs all have peak seasons. If you want the best flavor, time your trip to the Maryland harvest calendar.
- Visit the Carry-Out: Grab a crab cake sandwich or some fried shrimp for the car ride. You’re going to be hungry as soon as you smell that seasoning anyway.
Kool Ice remains a staple because it doesn't try to be anything other than a high-quality seafood wholesaler that happens to open its doors to the public. It's a bit loud, a bit salty, and 100% authentic Eastern Shore.