Salt Grass Point (Malpeque Bay, PEI) - Strong Salt Malpeque (Malpeque Bay, PEI) - Strong Salt Raspberry Point (New London Bay, PEI) - Strong Salt * THIS COLOR denotes a J.J. McDonnell Exclusive oyster. Blue Points have been a fixture on oyster menus since the early 1800s when wild oysters were harvested in Long Island's Great South Bay near the town of Blue Point, NY. "New Jersey bluepoints" and "Virginia bluepoints" that can be found at local shops and farmers markets in these respective areas. Blue Point Oysters (Long Island, NY) Flickr: T. Carrigan. Eat them just how they are!'). No more. They are growing in popularity in both Europe and the West Coast, where they are starting to over-run the native Olympia. Also from PEI, Malpeque oysters have very tender meat, with a nice balance of brininess and sweetness. 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 They have a meaty texture and, for those used to different kinds of oysters, almost a crunch to them. Olympias at the market and in restaurants are cultivated, mostly in the Puget Sound and British Columbia. But, other oysters are often brought to Chincoteague's waters to hang out in a salt bath for a bit, making them mostly just salty. Thank Chris Quartuccio, who used to make his living diving for wild oysters in Long Island Sound. Copps Island Oysters vs Blue Point Oysters. Co-Owner and Sandwich Pusher at Pop+Dutch. In the Chesapeake Bay Watershed Agreement, the Chesapeake Bay Program set a goal to restore reefs and populations in 10 rivers by 2025. A little lemon and and a dab of horseradish should be all you need on these beauties. We've all been there. All rights reserved. These small, delicate oysters from calm Rhode Island waters are mild, briney and clean. Because oysters feed by filtering algae from the water, they function as a natural filter and improve water that is overloaded with nutrients. 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. Marylandâs Chesapeake Bay Blue Crab is iconic--and tasty! Blue crab, oysters, and striped bass are some of the Chesapeakeâs treasured species. 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. J&W Seafood is a grower, packer and shipper of fresh wild caught oysters from the Chesapeake Bay. The eastern oyster is one of the most iconic species in the Chesapeake Bay. Field and laboratory research at VIMS is key to the recent surge in oyster aquaculture in Virginia, and also underlies increasing success in restoring wild populations of the Eastern oyster Crassostrea virginica to the Chesapeake Bay.Oysters were historically one of the Bay's keystone species, filtering water and providing reef habitat for many other organisms. If we miss your favorite, let us know in the comments! Part of HuffPost Food & Drink. 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" It turns out, there are about as many kinds of oysters as there are kinds of vegetables. European flats are often called Belons. Now the bay is filtered once every two years. Okay fine, that last thing was an exaggeration, but there are A LOT. At one time, there were so many oysters in the Chesapeake Bay that the waters of the entire ecosystem were filtered twice a day by the native oysters. We also shuck oysters in pint, quarts, gallon and frozen pillow pac 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. Maryâs County, Maryland â the home of the national oyster shucking championship. 2500 Old House Point Road Fishing Creek, MD 21634. 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. These bottom-planted, Long Island Sound oysters are harvested from the famous oyster beds of Norwalk and Westport, Connecticut. Our Mission. These medium-sized oysters are mild, pleasantly salty and very meaty. Kumamotos are widely cultivated in Japan and the West Coast. 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.