Oyster Marketing

 

 
The Delaware Bay Oyster Restoration Task Force has used five-ounce bottles of garlic-pepper hot sauce to market its restoration project since 2006.  Trouble is, not everyone enjoys eating oysters.  That's why the Partnership for the Delaware Estuary, a member of this group, has partnered with Flying Fish Brewery of Cherry Hill, New Jersey, to add a one-sentence plug about the project to labels adorning each bottle of Exit 1 Bayshore Oyster Stout, every batch of which contains 100 Delaware Bay oysters -- shells and all.  While some people might not like eating oysters, it's possible they may like drinking them.  And if a bottle of beer is all it takes to turn skeptics into supporters, then the PDE says, "Cheers!"  

Click here to learn more about oyster restoration


Click "Play" to learn how oyster stout is brewed
 

Delaware Bay Oyster Garlic Pepper Sauce

Garlic pepper sauce set amid shucked oysters

Gift Giving With a Purpose

The Partnership for the Delaware Estuary is selling five-ounce bottles of authentic Delaware Bay Oyster Garlic Pepper Sauce. This product has been tasted and sold at both Delaware Coast Day and Pennsylvania Coast Day, where audiences gave it rave reviews. And why not? It has won multiple international awards, making it the perfect addition to any meal, especially fresh Delaware Bay oysters. Buy it by the boatload for your dinner table or that special someone. Every purchase benefits the Delaware Bay Oyster Restoration Project. Simply call (800) 445-4935, extension 113, to place an order.

Price: $8 per bottle (shipping included)

 Delaware Bay Oyster Garlic Pepper Sauce
 

Delaware Bay Oyster Recipes


The recipes below were prepared at the 30th Annual Delaware Coast Day in Lewes, Delaware, as part of the Delaware Bay Oyster Appetizer Competition in October of 2006. The Delaware Bay Oyster Restoration Task Force sponsored the event, after which it sent the winning chef to New Orleans, where he represented the State of Delaware in the Great American Seafood Cook Off. The winner was James A. Lauser, executive chef of the Wilmington/Christina Hilton Hotel, and his combination platter included a trio of recipes (PDF files):