Hog Island Salt
Hog Island Bay · Chesapeake Bay, USA
Crassostrea virginica
The saltier variant from Hog Island Bay — grown in higher-salinity zones closer to the bay's Atlantic-influenced mouth, it balances brine and sweetness more evenly than its sweeter sibling.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishclean
Pair with
ChablisMuscadet
Always start here
The reference version.
The saltier variant from Hog Island Bay — grown in higher-salinity zones closer to the bay's Atlantic-influenced mouth, it balances brine and sweetness more evenly than its sweeter sibling.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
2
Acid
—
Details
Cultivationrack-and-bag · 2–3 yearsAppearancemedium · elongated
If you like this, try
ChincoteagueChincoteague Bay and surrounding watersModerate brine — not the assertive Cape Cod entry, not the flat Gulf sweetness, somewhere in the middle of the Eastern oyster's full range.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.
Taste them tonight
Shucking these yourself? The Oyster Kit
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