Chesapeake Bay Oysters

In the 1600s, oysters in the Chesapeake Bay were so abundant that the oysters were filtering the bay's waters once a week. As technology improved during the Industrial Age, numbers of wild Chesapeake oysters began to decline due to overharvesting and reef destruction. Recently, public and private interests in reviving the bay have allowed oyster populations to rebound. Gradually, the Chesapeake Oyster is making a comeback with their full and plump meats, and we are glad that we can offer them.

Oysterology Details

Harvest Locations
Chesapeake Bay - Maryland / Virginia

Size and Availability
3.5+ inches | Year-round

Flavor Profile
Very mild, but meaty. High yields, but low salt content. Good for baking.

Flavor Influenced By 

  • Salinity: 1.8% to 2.5% < 3.5% full oceanic salinity
  • Tides: Large flush with a lot of freshwater input
  • Bottom Makeup: Mud and oyster reef bottom

Growout Method
Wild oyster that sets on the shells of previous generations of oysters to form "oyster reefs."