Tidewater Virginia Oysters

Tidewater Oysters

Tidewater Virginia is known for its oysters. Wild stocks of oysters are Virginia oysters (Crassostrea Virginica), also known as Eastern or Atlantic oysters. They are designated as the state shell of Virginia. The state has a rich history of oyster harvesting. The Tidewater region once held enormous amounts of oysters and while oyster populations have declined, wild oyster harvesting still occurs. The James River is among the top Virginia estuaries for wild caught oysters, known for yielding especially high quality product. Virginia sales of wild and farmed oysters totaled close to 5 million oysters in 2007.

Oyster Aquaculture

Tidewater Virginia supports a successful oyster aquaculture industry. Small oyster aquaculture operations once consisted of areas of private property or leased beds where watermen maintained oyster bars which encouraged new oysters to colonize and grow. More recent aquaculture goes a step further to include seeded oysters that are grown in cages or bags to protect the oysters from damage. Virginia Marine Resources Commission regulates oyster aquaculture in the Virginia portion of the Chesapeake Bay. Restrictions prevent oyster aquaculture operations from infringing on private docks or waterfront properties.

Oyster Cuisine

Oysters are prepared in many ways including single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and even raw on the half shell. Chesapeake Bay oysters are available in the shell or shucked and oysters are on the menu of almost every restaurant on the region. Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin, Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper, Manganese, and Selenium.