VICTORY POINT OYSTERS
Cappahosic’s most requested oyster is grown to market size at depth in the York River, where the salinity is typically a bit higher and the bottom current circulation keeps the oysters clean and well fed. Throughout its life cycle this oyster receives regular TLC until ready for market. Cultivated from larvae, these guys get sifted, sorted, and tumbled in clean mid salinity water to achieve a beautiful cup shaped shell perfect for the half shell market.
Species: Eastern Oyster (Crassostrea virginica)
Cultivation: Farmed raised
Salinity: Mid-salinity (18-20ppt)
Size: 3.0-3.5 inches
Region: Chesapeake Bay/York River Estuary
HIGH MARK OYSTERS
A superior cup shaped oyster for those who desire a larger product, High Mark Oysters can reach 5 inches in size. Cultivated from larvae, this oyster spends its entire life cycle in clean deep water once it leaves the shelter of the onshore upweller. It is tended regularly and grown to beyond average market size. This oyster appeals to those who love them raw, but is an exceptional choice for baking in the half shell or roasting on the grill.
Species: Eastern Oyster (Crassostrea virginica)
Cultivation: Farmed raised
Salinity: Mid-salinity (18-20ppt)
Size: 3.5-5.0 inches
Region: Chesapeake Bay/York River Estuary
MINNIE PEARLS
These beauties spend their entire life on the surface. They are beautifully shaped, and perfect for clientele who prefer a petite oysters. They are loved by our chefs who care as much about presentation as flavor. They look beautiful plated and are full of meat.
Species: Eastern Oyster (Crassostrea virginica)
Cultivation: Farmed raised
Salinity: Mid-salinity (18-20ppt)
Size: 2.0-2.5. inches
Region: Chesapeake Bay/York River Estuary