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Our History

The Cape May Salt Oyster is an Atlantic oyster grown in the Delaware Bay along the shores of Cape May County, New Jersey. The salty, succulent flavor of the Cape May Salt has made it a favorite of oyster lovers for centuries. In fact, archeological evidence shows that what we now call a Cape May Salt was first enjoyed by the Native Americans who inhabited the southern New Jersey Delaware Bay Shore. When European colonists arrived in the 1600s, they too developed an appreciation for this delicacy. Cultivation of Cape May Salts began towards the end of the 19th century. These oysters quickly became the prize of connoisseurs across the country. 

Today, Cape May Salt Oyster Co. is once again producing the superior Cape May Salt Oyster. Our oysters are grown in the traditional remote regions of the lower Delaware Bay, giving them their distinctive salty-sweet flavor. We started with a locally sourced oyster seed, which we grow to market size using rack and bag farming techniques. This technique optimizes growth with minimal environmental impact to the sensitive area in which we work. As a result, Cape May Salts not only possess a superior taste and quality but are produced sustainably, guaranteeing many future harvests.

Our Cape May Salt Oyster is ideal for the restaurant half shell and raw bar markets. Cape May Salts are individually grown, cultchless oysters with clean, presentable shells. We harvest our oysters at three inches or larger, so the selection is robust and consistently sized. Cape May Salts are harvested per your order and usually shipped within 24 hours of harvest, assuring the freshest oyster possible.