Southern Salts
Crassostrea virginica
A North Carolina oyster grown in floating gear near the mouth of the New River at Sneads Ferry. Savory and briny, which the farm compares to a dirty martini, with an earthy note and a smooth finish.
At a Glance
Southern Salts is an Eastern oyster (Crassostrea virginica) from the US East Coast. It is notably briny (4/5 brininess) and subtly sweet (2/5 sweetness), with briny, savory, earthy flavors and a finish that is smooth and refreshing, with lingering salt.
Flavor Profile
Finish
Smooth and refreshing, with lingering salt
Expert Notes
Southern Salts are grown by Hold Fast Oyster Co., the farm of Matt and Kim Schwab, near the mouth of the New River at Sneads Ferry, North Carolina. The site is a narrow channel between a sandbar and the mainland, chosen for its fast current and steady chop. The oysters float at the surface, where the motion chips the growing edge of the shell, and the farm also tumbles them every three to six weeks and dries them out of the water, which it credits for a full cup and a strong shell. Seed starts in the farm's own nursery tank. Flavor language comes almost entirely from the farm: a savory, briny taste it compares to a dirty martini, some earthiness, and a smooth, refreshing finish, which it puts down to river water and inlet water meeting over the lease. Delaney Oyster House in Charleston lists them as high in salinity and medium in size. We found no independent tasting note. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- New River, Sneads Ferry, North Carolina
- Size
- Medium (no measurement published)
- Shell Color
- Gray-white to tan
- Meat Color
- Ivory to light gray
Where to Try It
Charleston
- Delaney Oyster House Downtown peninsula
- The Ordinary King Street
On these menus when we checked on October 1, 2026. Raw-bar lists change daily.
What Tasters Say
Across 7 sources, tasters describe this oyster as:
Unique notes: dirty martini, subtle earthiness
"The taste is both bold and complex, offering a savory essence that recalls the briny depth of a dirty martini, with an added layer of subtle earthiness that evokes the deep, layered character of the waters they call home. A hint of saltiness lingers, enhancing the natural complexity and offering a smooth, refreshing finish"
savorybrinyearthysmoothrefreshing
"Their unique flavor profile mirrors the rhythmic ebb and flow of the tides, resulting in a taste reminiscent of a savory dirty martini, with a hint of saltiness and complexity."
savorysaltycomplex
"Southern Salts, NC: salinity HIGH, size MED"
high salinity
About the Farm
Hold Fast Oyster Co.
Hold Fast is the farm of Matt and Kim Schwab, who both grew up on Maryland's Eastern Shore. Matt, a marine mechanic with a biology degree, runs the farm; Kim handles marketing and sales. They have two sites: the Sandbar farm near the mouth of the New River, where Southern Salts grow, and Stones Bay, home of the Seabirdie oyster sold only to Seabird restaurant in Wilmington. The farm runs tours from Sneads Ferry to a floating oyster bar.
- Cultivation Method
- floating gear at the surface, tumbled every three to six weeks
History & Background
The farm describes its Sandbar site as a narrow channel between a sandbar and the mainland near the mouth of the New River, with four tidal changes a day bringing either seawater or river water. Seed is raised in a nursery tank from one millimeter and moves to the farm at about six millimeters. In 2022 Matt Schwab told a reporter, in a story reprinted by the NC Oyster Trail, that he had been in the business about seven years.
On the Charleston menus we read on 2026-10-01, Southern Salts were listed at Delaney Oyster House and The Ordinary. Hold Fast is a stop on the NC Oyster Trail, which describes its tours as ending with oysters shucked at a floating bar on the farm.
Did You Know?
- The farm compares the flavor to a dirty martini
- Oysters are tumbled every three to six weeks
- Seed starts at one millimeter, which the farm compares to the thickness of a credit card
- The farm's other oyster, the Seabirdie, goes to a single restaurant
Sources & References
This information was compiled from 7 sources.
- Our Oysters — Hold Fast Oyster Co.
- Our Oyster Farms & Nursery — Hold Fast Oyster Co.
- Hold Fast Oyster Co. — Hold Fast Oyster Co.
- Main menu (09.30.26) — Delaney Oyster House
- Take a Tour! — NC Oyster Trail
- Your guide to N.C. oysters, from the salty sea to the half-shell — NC Oyster Trail
- Coastal Fun in North Carolina's Onslow County — Travel Media Pressroom
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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
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