PRODUCT GUIDE 2014
21
Market Forms: Live in
shell, fresh shucked (in pints,
quarts or gallons), frozen
(breaded and unbreaded) and
frozen half shell.
Size: Market size is approxi-
mately 3 inches for oysters
in the shell. Shucked oys-
ters are designated accord-
ing to size ranging from the
largest "counts" to smallest
"standards."
Taste/Texture: Plump, deli-
cate, tender, slightly salty.
Seasonality: Available year
round.
Nutritional Value: 69 calories
(100 grams, 3.5 oz.)
7.1% protein
2.5% fat
0.44% omega-3
Superiority: Nothing else
tastes quite like Crassostrea
virginica, so named because
biologists first identified it on
Virginia's shores. In fact, in
blind taste comparisons with
its Pacific cousin, the Eastern
oyster was voted best tasting
by 85% of those polled.
Habitat: Oysters grow best in
estuarine waters of moderate
temperature and salinity with
abundant plankton for food.
This description best fits the
Chesapeake Bay and its major
tributaries that are responsible
for high yields of this shellfish.
Harvesting: The harvesting
of aquaculture grown oys-
ters are from private grounds
either from cages or private
reefs. This provides a ready
supply for market.
H
istory has proven that the salinity levels of
Virginia waters (the mixture of fresh water from
the Appalachian Mountain Range, mixing with
the Atlantic Ocean) makes the taste of Virginia oysters
superior to other states. Virginia's location also gives
our oysters moderate winters and cool summers, which
helps Virginia oysters and extends their growing season.
Aquaculture Oysters:
Crassostrea virginica
COMPANY
Virginia Marine
Products Board
LOCATION
Newport News, Va.
SALES CONTACT
Mike Hutt
mhutt@vaseafood.org
PHONE / FAX
(757) 874-3474
(757) 886-0671 fax
WEBSITE
www.virginiaoysters.org