Catch Info:

• Method:
  Off-Bottom Culture
• Gear:
  Raft culture

View details of SeafoodWatch Catch Methods

Description:

Harvested along the entire east coast of the US and Canada, eastern oysters take on the flavors of the waters around them, thus oysters are often named by their origin. Salinity is the biggest factor, but temperature can affect their size and texture as well. Eastern oysters tend to be salty and meaty.

Eastern oysters are found along the Atlantic coast of North America and throughout the Gulf of Mexico.

Eastern oysters are both wild harvested (primarily in the Gulf of Mexico) and farmed (primarily along the Atlantic coast of the U.S. and Canada). Many wild populations have decline substantially due to habitat loss, coastal pollution, and overharvest. Now wild oyster harvest is regulated to conserve what remains and in some areas wild beds are being rehabilitated to increase populations. Wild oysters are harvested with dredges or tongs, which is a fairly gentle method. Farmed oysters are usually raised in bags or racks or attached to ropes in their native habitats. Oysters are filter feeders, removing excess nutrients and particulate matter from the water as they feed, actually improving water quality in the surrounding area.

3-3.5” in size, grown in bottom cages on Nandua Bay, a mid-salinity creek on VA Eastern Shore. Strong notes of sweet corn and minerals with a salty finish. Carbon Neutral. Our prime location on Nandua Bay has made creating "The Shucker Series" a smashing success. These super clean waters and hard bottoms make the perfect ecosystem to grow our organic oysters. The purified rains seep into our waters through clay, Cedar trees, and Bayberry bushes to mix with the Chesapeake Bay and produce our unique flavor profile. We utilize a combination of bags, 1/2" and 1" bottom cages to produce these rock-solid bivalves. Our average salinity is 18 ppt, which is the perfect mix of sweet and salty. Nandua Creek is positioned such that it receives limited agricultural run-off and zero industrial run-offs. This makes for a truly organic, natural-tasting oyster.

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