Sewansecott

Hampton · Chesapeake Bay, USA

Crassostrea virginica

Lower Chesapeake Virginia oyster grown in Back River — sweet, plump, and creamy with the bay's signature umami depth and restrained brine. One of Hampton Roads' more approachable oysters.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity2/5
Sweetness4/5
Minerality2/5
Umami3/5
Texturecreamy
Finishsweet

Pair with

Unoaked ChardonnayViognier
Always start here

The reference version.

Lower Chesapeake Virginia oyster grown in Back River — sweet, plump, and creamy with the bay's signature umami depth and restrained brine. One of Hampton Roads' more approachable oysters.

What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 2–3 yearsWaterBack RiverAppearancemedium · elongated

If you like this, try

Rappahannock RiverRappahannock RiverMild, gentle brine — significantly lower salinity than a New England Eastern.Mobjack BayMobjack BayMobjack Bay sits in the lower Chesapeake, producing plump, sweet oysters with the bay's signature umami depth and restrained brine.
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