• Tal Petty, owner of the Hollywood Oyster company carry trays with fresh oysters at the company farm in the waters of Chesapeake Bay. The farm doubled its production from two to nearly four million oysters per year due to high demand. Mladen Antonov / AFP
    Tal Petty, owner of the Hollywood Oyster company carry trays with fresh oysters at the company farm in the waters of Chesapeake Bay. The farm doubled its production from two to nearly four million oysters per year due to high demand. Mladen Antonov / AFP
  • A fresh oyster from Chesapeake Bay, famous for its distinct creaminess and sweetness compared with northern American varieties which have higher salinity. Mladen Antonov / AFP
    A fresh oyster from Chesapeake Bay, famous for its distinct creaminess and sweetness compared with northern American varieties which have higher salinity. Mladen Antonov / AFP
  • Hollywood Oyster workers unload a basket full of oysters to a cleaning machine at the company farm in Chesapeake Bay. Mladen Antonov / AFP
    Hollywood Oyster workers unload a basket full of oysters to a cleaning machine at the company farm in Chesapeake Bay. Mladen Antonov / AFP
  • Hollywood Oyster doubled its production of Chesapeake Bay oysters from two to nearly four million per year due to high demand. Mladen Antonov / AFP
    Hollywood Oyster doubled its production of Chesapeake Bay oysters from two to nearly four million per year due to high demand. Mladen Antonov / AFP
  • Employees of the Hollywood Oyster company sort fresh oysters on a conveyor belt at the company farm in the waters of Chesapeake bay near Hollywood, MD on March 20, 2014. During the last two years due to the high demand the farm doubled its production from two to nearly four million oysters per year. Cage after cage, oysters destined to be salted or sprinkled with lemon juice are pulled out of the majestic Chesapeake Bay where they had nearly disappeared 20 years ago, until being reintroduced. Mladen Antonov / AFP
    Employees of the Hollywood Oyster company sort fresh oysters on a conveyor belt at the company farm in the waters of Chesapeake bay near Hollywood, MD on March 20, 2014. During the last two years due to the high demand the farm doubled its production from two to nearly four million oysters per year. Cage after cage, oysters destined to be salted or sprinkled with lemon juice are pulled out of the majestic Chesapeake Bay where they had nearly disappeared 20 years ago, until being reintroduced. Mladen Antonov / AFP
  • A Hollywood Oyster employee pulls out of the water a basket with fresh oysters in the waters of Chesapeake Bay. Mladen Antonov / AFP
    A Hollywood Oyster employee pulls out of the water a basket with fresh oysters in the waters of Chesapeake Bay. Mladen Antonov / AFP
  • Special metal baskets used for oyster growing are set up at Hollywood Oyster farm. Mladen Antonov / AFP
    Special metal baskets used for oyster growing are set up at Hollywood Oyster farm. Mladen Antonov / AFP
  • Oysters growing baskets are seen underwater at the Hollywood Oyster company farm in the waters of Chesapeake Bay. Mladen Antonov / AFPº–
    Oysters growing baskets are seen underwater at the Hollywood Oyster company farm in the waters of Chesapeake Bay. Mladen Antonov / AFPº–

Business

In pictures: Chesapeake Bay oysters back on the menu

Liz Claus

April 05, 2014

  • English
  • Arabic

Oysters from Chesapeake Bay are making a comeback on the American menu, where 20 years ago they had nearly disappeared as overharvesting, disease and fraud all took a heavy toll.

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