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Congratulations Robert! ...

Combined First Place and Best Presentation winner at the 2014 National Oyster Cook-off Contest, Robert Bonner, of Prince Frederick Maryland, presents his championship Hors D’Oeuveres dish "Oysters in a Blanket"

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What are you having for dinner tonight? ...

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Contest!!!!! WIN a crab mallet/bottle opener combo!!!

There is still time left for one more #mdtrueblue crab feast this year!!!! Crab potters are still catching crabs as they move out into the deeper waters of the Chesapeake.

Leave the comment 'Maryland True Blue' and share this post with your friends for a chance to win a pair of these 'must have' crab feast tools! We will randomly select three winners out of all the entries!
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The pasteurization process makes great Maryland crab products available during the winter months when the season is closed. After the meat is picked the pasteurization process starts when the meat is sealed in an air tight container. The container is then heated up to approximately 185 degrees and quickly cooled to 35-37 degrees. The shelf life on the pasteurized product is 18 months when kept at a constant temperature.

Many experts in the packing industry agree that if the process is done properly, the difference between fresh and pasteurized is hardly noticeable.
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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.

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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.