38 Degrees North
Crassostrea virginica
A balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Flavor Profile
Finish
Clean, refreshing, refined
Expert Notes
38 Degrees North oysters showcase the balanced salinity of the Chesapeake Bay with a mild, sweet character that distinguishes them from their West Coast counterparts. Cultivated in floating cage farms that harness the big waters of the Bay, these oysters develop a firm, meaty texture with a refined briny taste. The clean finish and natural sweetness make them accessible yet sophisticated. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Western Shore, Chesapeake Bay, Maryland
- Size
- Medium to Large (2-5 inches)
- Shell Color
- White
- Meat Color
- Light gray
What Experts Say
Across 4 sources, tasters describe this oyster as:
Unique notes: confluence-grown, Potomac-influenced
"Cage-grown near the confluence of the Potomac and Chesapeake, these are white-shelled and light on salt, typical of a Maryland oyster."
light saltmild
"38 Degrees North bivalves from Maryland available on the half-shell at Angelo's Taverna."
About the Farm
38 Degrees North Oysters
Farm-raised oysters from Chesapeake Bay near the confluence of the Potomac River and Chesapeake Bay, named after the latitude of the growing location in St. Mary's County, Maryland.
- Cultivation Method
- off-bottom cages
History & Background
Part of the growing aquaculture enterprise in St. Mary's County, Maryland, representing a revival of oyster farming in the Chesapeake Bay region.
These oysters represent an untapped visitor experience in St. Mary's County, where oysters are integral to the local cuisine and heritage.
Did You Know?
- Named after the 38th parallel north latitude where they are grown
- Featured at Denver restaurants despite being from Maryland's Chesapeake Bay
- Grown near the historic confluence of the Potomac River and Chesapeake Bay
Sources & References
This information was compiled from 4 sources.
- Thirty-Eight Degrees North Oyster — Oysterater
- The 5 Best Oyster Happy Hours In Denver — 5280 Magazine
- St. Mary's County Tourism Assets — St. Mary's County Government
- OysterFinder — The Oyster Guide
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →