I shucked the almighty Chincoteague this morning, and the Chincoteagues were great! They actually have a real nice blend of creamy and salty at the same time. The shell shape was decent, but there was some variation in sizing that keeps me from saying they were consistent. Meat content was awesome… real deep cup, meat filled to the rim. My only real issue was a couple oysters did have some of the shell rot that makes them difficult to shuck sometimes. I gave the shuckabilty a 4 out of 5 because the ones that didn’t have that rot, though, were really easy to open.
See Chincoteague Oysterology here.