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If you want to learn more about the invasive Blue Catfish in the Chesapeake Bay check out this video. Thanks to USA Today and Congressional Seafood Company, Inc. for the video.

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Chef Keith Long of Factors Row in Annapolis never ceases to amaze the taste buds. Here is his version of Oyster stuffingThis is a must for Thanksgiving dinner, this is some of the best stuffing you will ever have.

-2 TBSP Duck Fat (butter can be used as a substitute but do not expect the same taste)
-1/4 Cup Minced Shallots
-1/2 Cup Diced Bacon
-1/2 Cup Diced Celery
-1 Bratwurst cooked then sliced into half coins
-2 Cups Shucked Oysters
-2 QTS Diced Baguette
-2 Cups Red Wine
-2 QTS Chicken Stock
-2 TBSP Chopped Parsley
-1 TBSP Sage Chiffonade
-1/2 tsp Tabasco
-1/4 tsp Grated Nutmeg
-Salt & Pepper

Cook the shallots, Bacon, Celery and bratwurst in the duck fat till fully rendered then deglaze the pan with the red wine. Cook down till almost dry then add chicken stock. Add the remaining ingredients and cook till fully incorporated. Place in a baking dish and bake at 350 till top is browned.

photograph by Jay Fleming

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True Blue

True Blue, a new labeling  initiative is going to be your way to find out which restaurants are serving real Maryland crab meat.  It’s time to stand behind our crab cakes.


Oyster Pledge

By having Maryland Oysters on your menu you are helping to improve water quality and habitat in the Chesapeake Bay while serving a great, healthy, locally grown seafood product.


Oyster Aquaculture

Oyster Aquaculture

Maryland Aquaculture is on the rise, aquaculture plays a significant role both in food production and in ecosystem restoration.

Check out  a list of licensed oyster aquaculture facilities that operate in the state of Maryland and learn more about our sustainable seafood practices.