.jpeg)
ABOUT
THE SALTY MERMAID
Introducing the Salty Mermaid, a luxury mobile raw bar delivering an elevated, ocean-to-table experience wherever you are. Designed for upscale events, private gatherings, corporate functions, and weddings, our bespoke mobile bar brings the finest selection of sustainably-sourced seafood directly to your venue with elegance, flair, and impeccable presentation.
The Salty Mermaid is devoted to crafting an unforgettable and elegant seafood experience that blends the luxury of a coastal retreat with the warmth of family-style dining. Our mobile raw bar brings delicious, sustainably-sourced ocean fare—artfully presented and thoughtfully created—to your table, wherever you gather. With a passion for environmental stewardship, hospitality, craftsmanship, and togetherness, we create memorable moments that celebrate both the richness of the sea and the joy of connection.
LeAnne
Hudson
Owner & Founder
Born and raised in southern Maryland, LeAnne is no stranger to seafood, especially oysters and blue crabs. She's been shucking professionally for six years at various establishments in the Lowcountry, including Bowen's Island Restaurant and The Harlow. She now shucks behind the raw bar at Fleet Landing and has been tapped to shuck at The Masters in Georgia this spring. Her oyster background is enriched by her time working as an oyster farmer for the Charleston Oyster Farm working with their Perky Sea Cups and Mosquito Fleet Petites. Her passion for oyster cultivation and education truly comes alive in-person when she is able to share her knowledge with others. She thoroughly enjoys teaching others about oysters, from how to shuck one properly to their biology and environmental contribution to our waterways.
What's on her bucket list?
Shucking in the U.S. National Oyster Shucking Championship hosted in her hometown in Maryland!
.jpeg)
.jpeg)
Kathleen
Saunders
Founder
Growing up in southeastern Virginia, Kathleen was also raised on the Chesapeake Bay eating blue crabs and fresh sea-to-table seafood just like LeAnne. However she did not get introduced to the culinary side of oysters until adulthood. Through serendipitous circumstances, she fell in love at first sight, refocusing her career away from working as a captain in the maritime industry and towards culinary experiments with oysters. She has shucked behind the raw bar at Fleet Landing since 2024, where she is encouraged to keep inventing her own dressed oyster recipes. Her Game Day Oyster, inspired by the Super Bowl and buffalo chicken wings, has been mentioned in Food & Wine Magazine along side Fleet Landing's famous Sm'oyster (created by her mentor, Lucas Hanagriff). She is excited to continue her education in the culinary arts.
What's on her bucket list?
Become an oyster sommelier. She is working toward that multi-year journey with the Oyster Master Guild's certification program!
