The Stingray is a quintessential Chesapeake oyster, plump, sweet, and lightly salty. Grown by Travis and Ryan Croxton at Ware Neck in a bay that opens wide to the Chesapeake and has little freshwater river influence, it has 19 ppt salt—a bit more than its cousin, the Rappahannock River oyster, but still less than an Olde Salt or Northern virginicas. It’s the most balanced of the three Croxton oysters, not too salty, not too sweet, just right. It is harvested at a standard size of three to four inches and about a year of age. Note the interesting shells, white with tiny rods of black, as if iron filings had been mixed in with the calcium carbonate.