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Most oyster farmers on the Chesapeake Bay are satisfied with the easy pickin’s… low-salinity, sweet oysters raised in the calm, shallow, brackish waters of the Bay’s creeks and river mouths.

Salty Bottom Blue oysters are farmed mid-bay where the cleaner, cooler water has what it takes to grow fresh-tasting, high-salinity Chesapeake oysters. But the oyster farming techniques and equipment used in the shallows don’t work mid-bay where the current is strong and the water gets rough. There are no easy pickings a mile offshore.

Not satisfied with the taste of typical Chesapeake oysters raised in near-shore shallows, Salty Bottom Blue founder Scott Gray has devised innovative sustainable aquaculture techniques to grow and harvest a dependable supply of premium local oysters in mid-bay waters. Our video shows what we do to bring you the best-tasting high-salinity Chesapeake Bay oysters.

Salty Bottom sells direct to chefs and restaurants. Contact us today!