Jason Ruth of the Harris Seafood Company on Kent Island talks about how their shucked oysters get to the market. Most of Maryland’s wild harvested oysters make their way to the shucking house. These oysters end up in our stews, stuffings, and po’ boys. Learn just what it takes to get them to your table.– in this video by the Maryland Seafood Marketing Program
- Tidbits of Chesapeake Bay Lore
- Oh Happy Day! Oyster Season is Underway.