Species: Crassostrea virginica (Eastern)
Grow-out Method: Rack and Bag
Description: The Cape May Salt was first enjoyed by the Native Americans who inhabited the southern New Jersey Delaware Bay Shore. These oysters have a superb meat-to-shell ratio and a blended savory and sweet flavor profile. They are grown using the “rack and bag” technique (originally developed in France) in a stretch of intertidal flats on the Delaware Bay along the shores of Cape May County, New Jersey. This growing method keeps the oysters up off the bottom to maximize water flow and food availability, giving Cape May Salts their incredibly plump meat year-round.