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The Destination for Oysters

In St. Mary’s, we love our oysters.

Oysters taste better in St. Mary's County. Learn why.

 

Rooted in Tradition 

Oysters are a staple in our culture and economy, and frankly, they taste incredible. It’s that perfect blend of fresh water from our rivers and streams and the saltwater flowing from the Atlantic Ocean to the Chesapeake Bay that creates the signature taste of our region’s oysters. Not-too-salty, not-too-sweet: just right.

The waters surrounding St. Mary’s County are home to countless Oyster varieties, available year around, through wild caught and harvested options. Local watermen are known for their passion for the Chesapeake Bay, many carrying with them generations of tonging, dredging, raking, and shucking experience. Other family-run businesses are flipping the script, finding new ways to grow and harvest oysters through innovative means.

A single oyster can filter up to 50 gallons of water – in one day.

In addition to being delicious, oysters clean our waters. They act as natural water purifiers by filtering and removing pollutants from the Chesapeake Bay. Oysters also provide valuable habitat, food, and protection for other marine animals and plants. Learn more about the important role Oysters play in the Chesapeake Bay through the Oyster Recovery Partnership (ORP), Maryland’s Best and the St. Mary’s Watershed Association. 

According to the Oyster Recovery Partnership, Oyster shells are the best natural material used to rebuild oyster reefs. Consider going to restaurants that are part of the Shell Recycling Alliance. We suggest Double T Oyster Ranch; their oysters are available at the Reluctant Navigator Restaurant and the Fish Shop (in Washington, D.C). You can also order them ‘to-go,’ both raw and cooked. 

In addition, there are public shell drop off sites throughout the state, including seven locations in St. Mary’s County. Check out the full list here.  

Ready to Try a St. Mary's Oyster?

While you are exploring the region, look for local seafood at restaurants and festivals that feature freshly caught oysters and other seafood, including Blue Crabs, Blue Catfish, and more. It is not uncommon to see "OYSTERS & RAW BAR" at the top of many menus in the region. Depending on the season, you can get oysters from Captain Pat's Seafood, Courtney's Seafood, and Drift Inn Crab House. Sit back and relax in the outdoor bar areas at Fitzies Restaurant and Pub, Sandgates Inn Restaurant and Crab House, and Sea Breeze Restaurant and Crab House.

Arriving by boat? You can dock at these restaurants:

Courtney's Seafood Restaurant
Morris Point Restaurant
Pier450
Reluctant Navigator Restaurant
Ruddy Duck Seafood and Alehouse
Stoney's Seafood House at Clarke's Landing

Get the full listing here: Waterfront Dining | St. Marys County MD Tourism

Take-home and Shipping Options 

In addition to dine-in options, local oyster companies can ship fresh oysters directly to you. 

Local Waterman and Oyster Companies

Where to Buy Local Oysters: 

Check out the resources available from Maryland’s Best for advice on how to prep, shuck and cook oysters in your own kitchen. 

“Of course, the easiest way to buy and eat oysters is to visit a Maryland restaurant and have them shuck you a half-dozen or more. Not in the mood for a raw oyster? Look for fried oysters, oyster stew or oyster casseroles on menus regionally.” 

Wild oysters may need a quick rinse if they’re muddy, scrubbing with a brush if needed before you shuck, as Chef Gwyn demonstrates! (Using a hose outdoors is a great idea too!) 

How to Clean Oysters

Note that there is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach or blood or have an immune disorder, you are at the greatest risk of illness from raw oysters and should eat your oysters fully cooked. If you are unsure of your risk, consult your physician.

How to Shuck Oysters

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