The origins of the Cape May Salt Oyster harken back to the late 1800's when Eastern oysters were enjoyed in establishments nationwide. At its peak, the oyster harvest from Delaware Bay and New Jersey coastal waters topped 2 million bushels. Oyster saloons were as popular as today's pizza parlors.
Starting in the late 1950s, several factors led to the gradual decline of oyster harvests from Delaware Bay. Beginning in 1997, Atlantic Capes Fisheries, working in cooperation with Rutgers University, began sustainable cultivation of selectively- bred, disease-resistant Cape May Salt Oysters.
Cape May Salt Oysters are grown in the remote regions of the lower Delaware Bay, giving them plump meats and one of a kind flavor. We use the artisanal French “rack and bag” method of oyster cultivation to raise our oysters from tiny seed to market size. As a result, Cape May Salt Oysters possess the superior taste of the traditional Delaware Bay Oyster with the added benefits of consistency of quality, appearance, and size. Their salty-sweet flavor and plump meats have made them a favorite of seafood lovers nationwide. Grown within the picturesque waters of rural Cape May County, the Cape May Salt Oyster has been praised in the Philadelphia Inquirer, New York Times, and Wall Street Journal for its excellent flavor and superb meat quality. Additionally, Cape May Salts have been awarded the Slow Foods Presidia which recognizes projects that defend our world's heritage of agricultural biodiversity and gastronomic traditions. Want to learn more about the Slow Food movement? Click here
Cape May Salts are individually grown (culchless) with clean, presentable shells that are easily shucked. We harvest our oysters year-round at about three inches so they are a tasty and consistently sized selection, perfect for the half shell!
Visit us at http://capemaysalts.com/ to learn more about the Cape May Salt Oyster farm.
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