The origins of Cape May Salt Oysters harken back to the late 1800's and early 1900's when Eastern oysters were enjoyed in establishments nationwide. At its peak, the oyster harvest from the Delaware Bay and
New Jersey coastal waters topped 2 million bushels.
Oyster saloons were as popular as today's pizza parlors.

A disease in the 1950's seriously affected the oyster
population and harvests declined precipitously over
the next 40 years. Beginning In 1997, Atlantic Capes,
working with Rutgers University, began cultivating
selectively- bred, disease-resistant East Coast oysters.
Using the "French bag & rack oyster growing
technique", Atlantic Capes has successfully
re-introduced the Cape May Salt Oyster. Grown
"farthest down the bay", the Cape May Salt Oyster
has been praised in the Philadelphia Inquirer and
the New York Times for its salty taste and quality.
Additionally, the Cape May Salt Oyster has been
awarded the Slow Foods Presidia which recognizes
projects that defend our world's heritage of
agricultural biodiversity and gastronomic traditions.

Packed in 100 count boxes, Cape May Salt Oysters
are perfect for half shell oysters. For more information, please contact info@atlanticcapes.com.