The names people are used to hearing for eastern oysters are regional names. Sweet Jesus Oysters are grown in the heart of the Chesapeake Bay, in St. Mary’s County, Maryland – the home of the national oyster shucking championship. 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. Why are oysters important for the Chesapeake Bay? Okay fine, that last thing was an exaggeration, but there are A LOT. They have a meaty texture and, for those used to different kinds of oysters, almost a crunch to them. The name Kumamoto is so valued that Kumamotos are always labeled as such, although some places will also specify where they are from. Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. European flats are often called Belons. True Chincoteagues are long, skinny things with plenty of salinity and a sweet finish. Beau Soleil Oysters (New Brunswick, Canada), Beau Soleil oysters (the two left oysters in the picture) are Canadians as well, but these meaty bivalves hail from New Brunswick. Overview. 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. If you get imposters, don't despair -- this is a great time to. 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. Olympias make the tiny Kumamotos look like giants, often coming in about the size of a quarter. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis. With that, there is a certain level of consistency, quality control, and prestige. Maryland’s Chesapeake Bay Blue Crab is iconic--and tasty! Oysters are critical to the Chesapeake Bay’s ecosystem, so partners are working together to restore healthy populations of oysters to parts of the Bay. Bottles of white, rosé and red are sampled in the Wine Stand, while the Oyster Stand dishes out Windmill Point and Kellum oysters, soft-shell crabs and other seasonal seafood. In the Chesapeake Bay Watershed Agreement, the Chesapeake Bay Program set a goal to restore reefs and populations in 10 rivers by 2025. Eat them just how they are!'). Wellfleet oysters are grown in Wellfleet Harbor in the northeastern part of Cape Cod. For more than a century, oysters have made up one of the region’s most valuable commercial fisheries, and the filter-feeder continues to clean our waters and offer food and habitat to other animals. European flats are often called Belons. Stuffing Vs. Dressing: What's the Difference? The amount of water, in gallons, that one adult oyster can filter in a day. We like to, Malpeque Oysters (Prince Edward Island, Canada). Malpeque oysters and Raspberry Point oysters both hail from the icy Canadian waters of Prince Edward Island, and are both bottom-cultured. The conditions of the Bay during that time were perfect for oysters, with the salty Atlantic Ocean water mixing with the freshwater of the rivers that emptied into the Chesapeake Bay. Many people are shocked to learn that Bluepoints and Wellfleets, Malpeques and Beausoleils are all Crassostrea virginicas, as are some 85% of oysters harvested in the U.S., including most of those in the Gulf of Mexico. Like Pacifics, they have deeply fluted, sharp, pointy shells. Eastern oysters, Crassostrea virginica, are a critical component of the Chesapeake Bay ecosystem, known as a keystone species.The reefs that oysters form provide important habitat for the Bay’s fish, crabs, worms, and other animals. Kumamotos are widely cultivated in Japan and the West Coast. Every oyster devotee has their favorite serving and eating methods. The 8 Best Places to Buy Seafood Online in 2020, The 7 Best Lobster Delivery Services of 2020. Two 40-foot-tall corkscrews at the entrance welcome guests to an awardwinning vineyard that specifically cultivates wines to pair with Chesapeake oysters. There are just five species of oysters harvested in the U.S.; all other differences come from where they live, the water they filter, and how they're handled. The oyster is more or less the same, but at least with a Copp Island, you know that it's coming from Bloom. 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. Named after the town of Blue Point, Long Island, these are probably the oysters you will most commonly find on the East Coast side of your raw bar. It turns out, there are about as many kinds of oysters as there are kinds of vegetables. Because oysters feed by filtering algae from the water, they function as a natural filter and improve water that is overloaded with nutrients. Thank Chris Quartuccio, who used to make his living diving for wild oysters in Long Island Sound. A globally thriving and sustainable oyster industry. Sound familiar? Wellfleets are prized in New England, New Yorkers love their Blue Points, and Kumamotos rule on the West Coast. The Chesapeake Bay Foundation recently unveiled what staff believe is the first-ever mobile oyster restoration facility. A single oyster filters up to 50 gallons of water per day. Our Mission. They are the only oyster native to the West Coast of the U.S. Their popularity in San Francisco during the Gold Rush almost wiped them out, and they were believed to be extinct for decades. 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. But not just any Blue Points. In the 1600s, oysters in the Chesapeake Bay were so abundant that the oysters were filtering the bay's waters once a week. 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. Oysters link to tasting info and maps. Kumamotos, however, were found to be their own species. Ostrea Edulis–European Flats. After a century of exile, real Blue Points are once again growing in their ancestral home—Long Island’s Great South Bay. The Easterners seem more daring. We had no idea, so we just said bring us whatever you like.". More testing has found so-called “forever chemicals” in a striped bass, blue crab and oyster from the Chesapeake Bay, as well as in drinking water from household taps in Maryland’s Montgomery County. Other notable Eastern appellations - Malpeque PEI, BluePoint (- true BluePoints from Great South Bay, LongIsland NY). Everyone will be impressed, and you will get to enjoy one of nature's loveliest delicacies with utmost confidence. A little lemon and and a dab of horseradish should be all you need on these beauties. An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Serve with lemon wedges and garnish with chives, if desired. Blue crab, oysters, and striped bass are some of the Chesapeake’s treasured species. Simply put, Bluepoints are a commodity** and Copps Island Oysters is a trademarked brand. As technology improved during the Industrial Age, numbers of wild Chesapeake oysters began to decline due to over-harvesting and reef destruction. European flats are characterized by their smooth flat shell and lovely seaweed and sharp mineral taste. To guide a new future for the oyster industry on the Chesapeake Bay and in coastal regions around the world. While Belons are European flats, not all European flats are Belons; Belons must be grown in the Brittany region of France. For more than a century, oysters have made up one of the Chesapeake Bay's most valuable commercial fisheries alongside blue crab, striped bass and Atlantic menhaden. 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" Since we know you are busy, we'll cover some of the most common East Coast oyster varieties: where they come from, what they taste like and what tastes best with them (full disclosure: sometimes the answer will be 'Nothing! J&W Seafood is one of the largest lease holders of wild caught oyster grounds. True bluepoints are raised in Long Island's Great South Bay where they were first found. Get daily tips and expert advice to help you take your cooking skills to the next level. "We ordered a dozen oysters," a loved one mentioned to us recently, "and the server asked, 'What kind?' The Chesapeake Bay and its tributaries are also home to species that people do not harvest for food, including the endangered Atlantic sturgeon . Just in case you want to shuck a few of your new obsession at home. Pacific oysters are small and sweet and the world's most cultivated oyster. We promise not to get too scientific on you, since we suspect that you -- like us -- are more interested in pouring oysters into your face than you are in their Latin names. These small, delicate oysters from calm Rhode Island waters are mild, briney and clean. Special Order Harris Fulls & Primes (Chesapeake Bay, MD) - Soft Salt Select Variety (West Coast, PEI, & New England) - Call for availability "New Jersey bluepoints" and "Virginia bluepoints" that can be found at ​local shops and farmers markets in these respective areas. Today, native oysters populations are at less than 1% of historic levels. The finest Chesapeake Bay oysters are Choptank Sweets: robust, meaty oysters with a rich creamy texture, a sweet buttery flavor with a clean crisp finish. Bottom-cultured or subtidal oysters spend their whole lives submerged. Once the most common oyster in Europe, Europeans are increasingly appreciative of Pacific oysters while Maine and Washington state oyster farms are increasingly charmed by European flats. They are dense, meaty and live in a curved, yin-yang-shaped, green shell. The water conditions and the low population along the Bay created an ideal balance for the oysters to … All rights reserved. Olympias at the market and in restaurants are cultivated, mostly in the Puget Sound and British Columbia. 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