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.
Nothing on it: brine 3, sweetness 3, minerality 3, umami 2 of 5, with a briny 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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