Conway Cup
Virginia Eastern Shore · Chesapeake Bay, USA
Crassostrea virginica
Virginia Eastern Shore boutique oyster named for its deep-cupped shell — higher salinity from bay exposure gives it a briny edge, balanced by moderate sweetness and a firm, clean finish.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishbriny
Pair with
ChablisMuscadetDry Stout
Always start here
The reference version.
Virginia Eastern Shore boutique oyster named for its deep-cupped shell — higher salinity from bay exposure gives it a briny edge, balanced by moderate sweetness and a firm, clean finish.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
2
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsWaterChesapeake BayAppearancemedium · deep-cupped
If you like this, try
NassawadoxNassawadoxEastern Shore Virginia oyster from Nassawadox Creek — higher salinity than up-bay varieties due to proximity to the Chesapeake mouth, producing a firmer, cleaner oyster with balanced brine and moderate sweetness.Olde SaltChincoteagueThe saltier sibling of the standard Chincoteague — grown in higher-salinity zones of the bay, Olde Salt leans into brine and delivers a sharp, clean Atlantic character with minimal sweetness.
Taste them tonight
Shucking these yourself? The Oyster Kit
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