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Jan 19

How to Enjoy Succulent Cape May Oysters All Year

Posted on January 19, 2016 at 8:56 AM by Rachael Cox

Oyster lovers rejoice! The days of waiting for the delectable mollusks to be harvested in the fall are over. The Delaware Bay area in Southern New Jersey is home to a thriving oyster industry, known for producing some of the world’s most highly favored shellfish delicacies year-round: fresh oysters known as Cape May Salts.


The mouth-watering Cape May Salts are harvested only miles from the restaurants where the oysters are served. Luckily for oyster connoisseurs, Cape May Salts can be shipped to every corner of the world from local fishermen or restaurants. Despite the oyster’s succulent taste and availability, many visitors to Cape May are largely unaware of the shellfish farms in their backyards, making it one of the country’s best hidden gems.


Oyster farmers use the French method of “rack and bag” where shellfish seeds are cultivated inside mesh bags while the nutritious water is heavily monitored. The mollusks grow up to three inches larger than an average oyster.


The history of Cape May Salts dates back to the Native Americans who would feast on the tasty residents until the late 1800s. Eventually, settlers moved into the land and harvested the oysters themselves. Oysters rose in prominence among saloons and taverns and are still largely favored by locals. The revival of the oyster industry in Cape May played a key role in the development of disease-resistant oyster seeds after years of research and experiments by nearby Rutgers University.


The next time you’re at a local seafood restaurant, look for “Cape May Salts” and get a taste of one of Southern New Jersey’s natural wonders. Remember to order a glass of white wine or a cold beer to go with your oysters, and come anytime: Cape May’s restaurant doors are open for you year-round.