The famous salt oysters of Chincoteague Island are Virginia oysters (Crassostrea Virginica), also known as Eastern or Atlantic oysters. They are designated as the state shell of Virginia. Virginia Marine Resources Commission regulates oyster harvest and production of oysters in Virginia waters.
Chincoteague Island 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. Present day aquaculture operations use seeded oysters that are grown in cages or bags.
How to Shuck Oysters
Step 1. Hold the oyster firmly in one hand, knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on back.
Step 2. Run the knife the way around the oyster until you get to the other side.
Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level in order to not lose any of the liquor inside.
Step 4. Cut the oyster free from the shell by gently pushing the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will “give” a little.
Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.
Chincoteague Oyster Recipes
Oysters are prepared in many ways including single fried, oyster fritters, steamed oysters, oyster stuffing, oyster stew and even raw on the half shell. Despite the decreased harvests, 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.
Oyster Dressing
Ingredients:
1 pint shucked oysters
1/2 cup chopped celery
1/2 cup chopped onion
1/4 cup butter
4 cups bread crumbs
1 tbsp. chopped parsley
1 tsp. sage
1/2 tsp. salt
1/8 tsp. poultry seasoning
1/8 tsp pepper
Instructions:
Preheat oven to 325 degrees F. Drain oysters, reserve liquor. Remove any shell and chop oysters.
Cook celery and onion in butter until tender.
Add oysters and oyster liquor to vegetables; cook for 10 minutes.
Combine oysters, cooked vegetables, bread cubes and seasonings in a large bowl; mix thoroughly.
Add additional oyster liquor as needed.
Bake dressing in a greased casserole for 30 minutes or until edges are brown.
Single Fried Oysters
Ingredients:
18-24 oysters depending on size, in their own juice
1 egg, beaten
dash of baking powder
1/4 teaspoon yellow or spicy brown mustard
seafood breader mix OR flour with a dash of salt and pepper
Instructions:
Rinse oysters in their own juice.
Dip each oyster in beaten egg.
Heat a cast iron skillet on relatively high heat and add enough cooking oil to cover the bottom of the pan.
Shake oysters in a bag filled with the breader mix or seasoned flour.
Fry oysters until brown and then carefully flip once.