In colonial times, simple cooking techniques were used to create one pot meals like ham and potato casserole, clam chowder, or stews with common ingredients like oysters, chicken or venison. When John Smith landed in Chesapeake in 1608, he wrote: "The fish were so thick, we attempted to catch them with frying pans". Common regional ingredients in the local cuisine of Chesapeake included terrapins, smoked hams, blue crab, shellfish, local fish, game meats and various species of waterfowl. Blue crab continues to be an especially popular regional specialty.