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Cape May Salt
Cape May, NJ

Cape May Salt Oyster Farms
$ 90
This includes:
  • 36 Cape May Salt oysters
  • 1 Oyster Bag
  • FedEx Express delivery INCLUDED
Oyster selection subject to availability
$ 90 | 36 Oysters
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Cocktail/King (2.5\" - 3.5\")

Flavor Profile

Flavor Varietal
Neutral Varietal
Complex Notes
The width and depth of an oyster’s flavor. Lean oysters from cold water are usually lower in minerality allowing you to taste multiple flavor notes in each oyster.
Neutral: Cucumber
Complex: Salsa or Beets
Fresh Water
Ocean Water

Cape May Salt: ~25 ppt (parts salt to every 1000 parts water)You are what you eat. As filters, oysters assume the salinity of its home. Some oysters grow in a river mouth or estuary reducing the brine you taste. The brine of an oyster can change with the tides, storms, and season. Brine is measured in ppt, the number of parts salt to every 1,000 parts water.
Fresh Water: 0 ppt
Ocean Water: ~35 ppt
Peanut Butter Cup
Potato Chip
Do you prefer sweet or savory? Some oysters have a higher level of oyster “fat” or “butteriness” which masks the brine and causes them to be sweeter than others. Most “sweet” oysters still have a hint of savory like a salty filling of a peanut butter cup.
Sweet: Peanut butter cup
Savory: Potato chips
Oysters range between lean and plump like cuts of steak. Some oyster species naturally grow deeper cups with meat that is plump and fatty (the healthy kind!) comparable to a ribeye cut. Other oysters grow flatter cups with meat that is leaner and crisper similar to a filet mignon.
Lean: Eastern oyster (Crassostrea virginica)
Plump: Pacific oyster (Crassostrea giga)
Cape May Salt Oyster Farms
Cape May, NJ

Farmer's Notes

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.


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