Olde Salt Oysters

Olde Salt oysters originate from Chincoteague, Virginia, and are a product of the Rappahannock Oyster Co. They are grown in the nutrient-rich marshlands of Chincoteague Bay, which is fed almost exclusively by the Atlantic Ocean, resulting in a high salinity environment.

The name “Olde Salt” for these oysters likely comes from their high salinity and the region’s long-standing tradition of oyster farming. Rappahannock Oyster Company, which produces Olde Salt oysters, is a multi-generational company dating back to the Civil War era. People often use the term “old salt” to describe a sailor who has extensive experience and knowledge. The company’s long-standing connection to the maritime industry and the oysters’ intense salty taste could be the reason for this reference.The salty seas of Virginia’s Eastern Shore grow the oysters, further reinforcing the “salt” in their name.

These oysters are typically served on the half shell, often with acid, such as lemon wedges or a mignonette of red wine vinegar, shallots, and black pepper to reduce the impression of salt.

The Rappahannock Oyster Co. is known for its eco-friendly farming practices and has been recognized by publications such as Travel & Leisure and Food & Wine.

About Rappahannock Oyster Company

The Rappahannock Oyster Co. has a rich history, dating back to 1899 when James Arthur Croxton founded it. The company unofficially began when Croxton leased 2 acres of Rappahannock River bottom. The business faced significant challenges, including the destruction of oyster beds by Hurricane Hazel in 1954 and the subsequent hurricanes Connie and Diane in 1955.

After the passing of William Croxton in 1991, the company ceased operations. However, in 2001, cousins Ryan and Travis Croxton, the founder’s great-grandsons, were informed about their family’s century-old oyster leases. They decided to take over the leases and revive the company. On March 23, 2002, Rappahannock Oyster Co. was officially reborn by purchasing 3,000 oyster seeds.

The Croxton cousins introduced sustainable aquaculture practices, which helped the company become one of the first commercially viable aquaculture operations. They opened a tasting room at their farm in Topping, Virginia, 2011 and an oyster bar in Washington, DC 2012. The company has since received national acclaim and operates several restaurants celebrating the Chesapeake Bay and its native shellfish.

The company harvests three oyster varieties: Rappahannock, Rochambeau, and Olde Salts, in addition to Olde Salt Clams. They ship out more than 180,000 oysters per week. The company runs six restaurants, among which the Rappahannock Oyster Bar stands out. It has been featured in the Wall Street Journal as one of the Five Outstanding and was recognized as one of the Best New Restaurants by Esquire. The company’s restaurants are in various locations, including Topping, Virginia; Richmond, Virginia; Charleston, South Carolina; Los Angeles, California; and Washington, D.C.

For more information on Rappahannock Oyster Company or any other inquiries, you can reach them on their company website or Instagram.

Olde Salt Oysters Information

Oyster: Olde Salts

Species: Crassostrea Virginica

Cultivation Method: Farmed for approx. 6 months.

Seasonality: year-round availibility, but peak season is September-April.

Size: 3″

Culture Method: Cultured using a method known as off-bottom farming, specifically in off-bottom trays or cages. This method involves growing the oysters in mesh cages or bags staked about one to two feet off the bottom of the bay.

Salinity: 28-33 ppt

Appearance: The shells of Olde Salt oysters are typically white to gray, with a rough texture and deep cups that hold the oyster meat. Inside, the oyster meat is plump and springy, sitting in its natural liquor, the briny water that adds to the oyster’s flavor.

Flavor Profile: A distinctive flavor profile that reflects their high-salinity growing environment. They have a bold seaside brininess, a true taste of fresh seawater, with a smooth, clean follow-through.

Location

Olde Salt oysters are grown and harvested in Chincoteague, Virginia, by the Rappahannock Oyster Company. They are cultivated in the salty seas of Virginia’s Eastern Shore, specifically in Chincoteague Bay.

Suggested Beverage Pairings

1. Chablis or Champagne – These wines have a brightness that complements the oyster’s briny flavor. A good choice would be a Louis Roederer Brut Premier Champagne bottle, known for its structured, radiant, and complex taste.
2. Sancerre or Muscadet – These wines match the oyster’s minerality, crispness, and slight fruitiness. Try Domaine de la Pepiere Muscadet Sevre et Maine, which has a mineral-driven and citrusy profile.
3. Shape of Curiosity cocktail blends bourbon with fino Sherry, apples, lemon, and honey. The sweetness of the honey and the tartness of the apples and lemon help mellow out the intense salinity of the Olde Salt oysters.
4. Stout Beer – Stouts pair well with the salty and creamy flavors of the oysters. Guinness Draught Stout is a good choice, known for its smooth and creamy taste.
5. Picpoul Blanc from the Languedoc – This varietal retains acid, bright fruit, and a rocky, stony quality, which are awesome with oysters, especially East Coast varieties like Olde Salt. Try Domaine Felines Jourdan Picpoul de Pinet for its crisp, citrusy, and mineral-driven profile.

Where Can I Buy Olde Salt Oysters?

1. Rappahannock Oyster Co.: They offer Olde Salt oysters directly from their website.
2. WebstaurantStore: They sell a 50 count of live Olde Salt oysters from Rappahannock Oyster Co.
3. Seacore Seafood Inc.: They offer Olde Salt oysters, highlighting their consistent quality and size.