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Fresh, Local, Organic at The Shark

If you are in Ocean City this week, you may notice a couple of changes as you drive down Coastal Highway. The speed limit, normally 40 mph through North Ocean City, has been reduced to 30 mph, and Downtown, the speed limit has also been reduced. This is due to the expected, unauthorized H2Oi Pop-Up Rally.  It is reasonable to expect heavier than usual traffic, noise and strict enforcement of vehicle laws during the week and weekend.

Fresh. Local. Organic. These three words mean a lot to the chefs and owners of The Shark on the Harbor Restaurant. Executive Chef, Travis Wright and Chef Nathan Britko create contemporary dishes influenced by the Eastern Shore.



By offering a contemporary approach to American cuisine with Eastern Shore and southern influences, the Shark on the Harbor proudly features local seafood purchased right from the West Ocean City fishing harbor. The Shark takes pride in constantly creating exciting new menu items from locally grown organic produce and locally caught seafood. Because the Shark sits right above the commercial fishing harbor on Sunset Avenue, utilizing fresh fish and seafood means that their seafood is always fresh, flavorful, and local.


The Shark on the Harbor uses scallops, tuna, mako, rockfish (striped bass), swordfish, flounder, lobster, gray tilefish, mahi-mahi, and clams all for the West Ocean City harbor docks. All of the fish found on the menu is wild caught and never farm raised. All shrimp, like those included in the Harbor Steamer Pot appetizer, are wild, domestic, and from the Gulf of Mexico.



The Shark’s colossal crab meat comes directly from the Chesapeake Bay. Handy International, based out of Salisbury, MD, has harvested their crabs from a 5-acre parcel of land in the bay in Crisfield, MD since 1903. The Shark uses Handy crabs to insure that their lump blue crab meat is local and fresh.


Check out the Shark’s website to see what local fish and seafood they are serving up today! You’ll be surprised by the delicious descriptions:


“Today in the kitchen: It’s prime rockfish time so as you would expect, we’re cooking up some beautiful local fish. We also have local crabmeat from Little River, VA and scallops from the Southern Connection dock here in the commercial harbor. Local beef, cheeses and ice cream are from Chesapeake Bay Farms (Worcester County’s only dairy farm).”


You’ll never be disappointed with The Shark on the Harbor’s delicious meals and local eco-friendly dishes! Head to the Shark for fresh, local, and organic lunch, dinner, or dessert tonight.



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