SeaFood Business

JUL 2014

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Page 22 of 25

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 PHONE / FAX (757) 874-3474 (757) 886-0671 fax WEBSITE

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