![]() Suggested Wine Pairing: Ingleside Vineyards-Albarino Where They Are Found: On the Atlantic coast of the Eastern Shore.įlavor: Initial bold saltiness mellowing into a taste of sweet butter/cream at the finish.Ĭommon Types: Sewansecott, Misty Point, Olde Salts, Indian Rock, Broadwater Salts, Ballard/Cherrystone Use these characteristics to discover the oysters that best fit your taste buds. These exceptional tastes range in salinity, creaminess, and sweetness. Are you a briny fan or do you lean towards sweeter oysters? The flavor of Virginia’s Oyster is unique to the region (a concept called “merroir,” similar to the wine concept “terroir”). With the introduction of the Tangier/Middle Chesapeake Bay oyster region on July 21, 2016, there are now eight distinct oyster regions in Virginia, each with a unique flavor. THE EIGHT OYSTER REGIONS & THEIR DISTINCT FLAVORSĭepending on where they are harvested along the shores of Virginia, you may get very differing tastes when dining on oysters from the Bay, even though they are all the same species (Crassostrea Virginica). Today, these efforts have led to a sort of oyster renaissance in Virginia, and you can find plump, mouthwatering examples of their success at restaurants throughout the East Coast. They began working to clean up the Chesapeake Bay and reintroduce healthy oysters once the water was clean. In the early 2000’s, a group of Virginia watermen, scientists, environmental agencies, and federal officials met to discuss a plan for saving the Bay’s oyster business. By the 1980’s, the once-abundant seafood dish became scarce and virtually inedible. Unfortunately, 19 th century population growth and 20 th century pollution drastically affected the oyster beds of the Chesapeake. The water conditions and the low population along the Bay created an ideal balance for the oysters to grow uninhibited. I have seen some thirteen inches long.” The conditions of the Bay during that time were perfect for oysters, with the salty Atlantic Ocean water mixing with the freshwater of the rivers that emptied into the Chesapeake Bay. One early Virginia resident noted, “Oysters there be in whole banks and beds, and those of the best. Photo Credit: Todd Wright, story of Virginia watermen goes back thousands of years to when Native Americans fished the waters of the Bay, but the more recent and notable oyster history can be traced to John Smith and the English settlers that arrived in 1609. So go ahead, do a taste test to find your favorite Virginia oyster flavor! THE HISTORY OF WATERMEN & OYSTERS IN VIRGINIA Virginia boasts eight oyster regions that produce eight distinctive flavors. With this growing skill set, harvesting the best oysters is second nature to the latest generations of Virginia watermen.įrom salty to sweet, buttery to briny, Virginia’s oysters taste just like the waters they came from– whether it’s the mighty Rappahannock, the Chesapeake Bay, or the Atlantic Ocean. The watermen of Virginia have been harvesting oysters in their respective regions for generations, passing down their knowledge to the younger family members as they learn new tricks of the trade. The answer is simple: Product diversity and quality. These tiny yet tasty delicacies can be served raw, steamed, baked, fried, roasted…there really is no wrong way to cook oysters!īut while many people may know how to eat them, not everyone knows what makes the oysters harvested in Virginia so special. ![]() Virginia is the Oyster Capital of the East Coast, with over 40 million oysters sold each year since 2016, and if you have ever had a Virginia oyster, you know what all the fuss is about.
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