If we miss your favorite, let us know in the comments! Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. The water conditions and the low population along the Bay created an ideal balance for the oysters to … J&W Seafood is a grower, packer and shipper of fresh wild caught oysters from the Chesapeake Bay. 2500 Old House Point Road Fishing Creek, MD 21634. Blue Point-Genuine (Great South Bay) Atlantic Long Island, NY plump firm meat, very briny, savory, notes of pine & anise, sweet aftertaste Tray cultured up to 4" ... Generic for any oyster in the Chesapeake Bay up to 4" Chesapeake Gold Atlantic Chesapeake Complex, sweet flavor Tank to Floating Dock to Rack Cultivated up to 4" They have a meaty texture and, for those used to different kinds of oysters, almost a crunch to them. European flats are often called Belons. The oyster population in the Chesapeake Bay is in sharp decline, prompting state leaders to try multiple tactics to improve the species' numbers. It turns out, there are about as many kinds of oysters as there are kinds of vegetables. Get daily tips and expert advice to help you take your cooking skills to the next level. If you get true Chincoteagues, enjoy them on the half shell. A summer must-do is hand picking your own hard crabs at a waterside crab house and sampling the succulent, sweet and tender crab meat. The finest Chesapeake Bay oysters are Choptank Sweets: robust, meaty oysters with a rich creamy texture, a sweet buttery flavor with a clean crisp finish. We promise not to get too scientific on you, since we suspect that you -- like us -- are more interested in pouring oysters into your face than you are in their Latin names. Pacifics are usually named after where they are grown, such as Totten Inlet and Fanny Bay, but some are trade names such as the justly well-known Sweetwater oyster from Hog Island Oyster Company. Special Order Harris Fulls & Primes (Chesapeake Bay, MD) - Soft Salt Select Variety (West Coast, PEI, & New England) - Call for availability Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. These oysters are known for their deep cups and meaty texture, which means they can stand up to, Chincoteague Oysters (Chincoteague Island, VA), These southerners can be tricky, as they are often impersonated. Today, "bluepoint oyster" is often used as a general term for any Atlantic oyster served on the half-shell, i.e. Beau Soleil Oysters (New Brunswick, Canada), Beau Soleil oysters (the two left oysters in the picture) are Canadians as well, but these meaty bivalves hail from New Brunswick. Serve with lemon wedges and garnish with chives, if desired. Wellfleet oysters are grown in Wellfleet Harbor in the northeastern part of Cape Cod. These are delightful raw, but because their fat content keeps them from drying out, Quonset Point Oysters (Narragansett Bay, RI). OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Pacific oysters are small and sweet and the world's most cultivated oyster. Everyone will be impressed, and you will get to enjoy one of nature's loveliest delicacies with utmost confidence. Pacifics have a distinctly more fluted, sharply pointed shell than Atlantics or European flats. Our Vision. In her classic book "Consider the Oyster," MFK Fisher describes the "dreadful but exciting life of an oyster" like this (obviously, this is the reason we're starting with East Coasters): American oysters differ as much as American people, so that the Atlantic Coast inhabitants spend their childhood and adolescence floating free and unprotected with the tides, conceived far from their mothers and their fathers too by milt let loose in the water near the eggs, while the Western oysters lie within special brooding chambers of the maternal shell, inseminated and secure, until they are some two weeks old. But not just any Blue Points. Since we know you are busy, we'll cover some of the most common East Coast oyster varieties: where they come from, what they taste like and what tastes best with them (full disclosure: sometimes the answer will be 'Nothing! Part of HuffPost Food & Drink. Two 40-foot-tall corkscrews at the entrance welcome guests to an awardwinning vineyard that specifically cultivates wines to pair with Chesapeake oysters. Soon, you'll be able to let your raw bar server know whether you like a small or large oyster, meaty or crisp, briny or sweet. Sweet Jesus Oysters are grown in the heart of the Chesapeake Bay, in St. Mary’s County, Maryland – the home of the national oyster shucking championship. If you get imposters, don't despair -- this is a great time to. For more than a century, oysters have made up one of the Chesapeake Bay's most valuable commercial fisheries alongside blue crab, striped bass and Atlantic menhaden. More testing has found so-called “forever chemicals” in a striped bass, blue crab and oyster from the Chesapeake Bay, as well as in drinking water from household taps in Maryland’s Montgomery County. Good for you, and good for the environment, a Choptank Sweet is the perfect oyster for any recipe that requires only the highest quality oyster i A single oyster filters up to 50 gallons of water per day. ©2020 Verizon Media. Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. They are dense, meaty and live in a curved, yin-yang-shaped, green shell. Now the bay is filtered once every two years. Yes, Blue Points, that most abused of oyster appellations. Chesapeake Bay Oyster, Apalachicola FLA, amongst others (there are many brands across the region) C. virginica —is a species of true oyster native to the eastern seaboard and Gulf of Mexico coast of North America. This means that they have deep cups filled with fatty meat that has an extremely buttery finish. Overview. J&W Seafood is one of the largest lease holders of wild caught oyster grounds. Eat them just how they are!'). Once the most common oyster in Europe, Europeans are increasingly appreciative of Pacific oysters while Maine and Washington state oyster farms are increasingly charmed by European flats. The merroir of the Hollywood and Sweet Jesus Oyster is lower salinity of a Chespeake Bay oyster – enhancing the taste of the crisp, plump meat with smooth hints of cucumber finish. Oysters are critical to the Chesapeake Bay’s ecosystem, so partners are working together to restore healthy populations of oysters to parts of the Bay. The 8 Best Places to Buy Seafood Online in 2020, The 7 Best Lobster Delivery Services of 2020. To guide a new future for the oyster industry on the Chesapeake Bay and in coastal regions around the world. Simply put, Bluepoints are a commodity** and Copps Island Oysters is a trademarked brand. A little lemon and and a dab of horseradish should be all you need on these beauties.
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