Oysters have been harvested in Virginia for 400 years, and no two oysters are alike. Virginia’s Eastern Shore is home to four oyster regions: Seaside, Upper Bay Eastern Shore, Lower Bay Eastern Shore, and Tangier/Middle Chesapeake Bay.
“In Virginia, you have an opportunity to experience the merroir of the oysters,” says Heather Lusk, vice president of H.M. Terry Co., Inc., a family-owned shellfish company that grows oysters and clams in Willis Wharf. “If you set them side by side, you get a distinct flavor from each region, and that’s very unique. You can really taste the difference.”
From bold and briny to smooth and sweet, here’s what to know about oysters on Virginia’s Eastern Shore, as well as where to get these shuckable shellfish.
Seaside
Seaside oysters grow at the confluence of the Chesapeake Bay and Atlantic Ocean, making them the saltiest oysters in Virginia. Take your time as the initial ocean saltiness slowly yields a sweet buttery finish. For these bivalves, look to Don’s Seafood Market & Restaurant in Chincoteague.
Upper Bay Eastern Shore
These oysters hail from Chesapeake Bay, in a region that runs from Onancock to the Maryland state line. These oysters are less salty thanks to their distance from the Atlantic Ocean. They are sweet and succulent with a savory finish. In Onancock, raw oysters are on the menu at The Charlotte Hotel & Restaurant.
Lower Bay Eastern Shore
These oysters can be found from south of Onancock to Cape Charles, typically in the shallow creeks and tidal waters of Chesapeake Bay. A perfect balance of salty and sweet, you can get these oysters at Island House Restaurant in Wachapreague.
Tangier/Middle Chesapeake Bay
Tangier oysters are a balance of sweet, salty, smooth, and creamy. Tangier Island Oyster Co. harvests these oysters, yet you can’t buy these crustaceans on Tangier Island. Your best bet is to make a stop at Shagbark or L’Opossum in Richmond.
Feature image, stock.adobe.com
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This story originally ran in our May issue. For more stories like this, subscribe to Northern Virginia Magazine.
