The coronavirus pandemic has made waves for the seafood industry in Maryland. Business owners say demand has dropped, particularly for raw oysters, in many restaurants. Industry stakeholders have gotten creative to keep business afloat. The raw bar at True Chesapeake Oyster Co. in Hampden, like much of the restaurant, sits empty these days. The pandemic has bit down hard on profits. "It has been something that we've just had to keep staying on our toes and rethinking everything," Executive Chef Zack Mills said.Mills has seen as much as a 75% drop in business and said there is no sense in staying open. "Just business causing us to be slow enough that we need to kind of take the winter off. It has been a tough go," Mills said. But unlike the restaurant, the market is flooded with oysters. "The demand from restaurants is falling off a cliff," said oyster farmer Patrick Hudson.Hudson explained it's basic supply and demand. He said as much as 90% of demand has dropped since the pandemic, slashing wild-caught oyster prices in half -- not so for farmers. "The farm-raised oyster has stayed the same. It is what it is because we have a lot of expenses to incur and we simply cannot sell oysters for less than what we put into them," Hudson said.The 10-acre farm located in Southern Maryland has gotten creative, pumping up out oysters strictly made-to-order with new industry partners. "There've been a lot of oyster farms selling online. The communities have supported oyster farmers, FedEx-ing oysters," Hudson said.With just weeks left until reopening, True Chesapeake is excited to welcome back customers with hope for oysters and business restored."Anything, whatever they want to do, we'll make it happen," Mills said.