Broadwater Oysters

Jan 23, 2013

The Chesapeake oyster revival continues with Broadwaters, the newest quality addition to the scene. Broadwaters are some of the biggest Virginia oysters I’ve seen, with deep cups and a salty, tangy taste with hints of pine or lemongrass (something I’ve previously noticed in Long Island oysters, which these closely resemble). The shells are a bit brittle, but that seems to be a problem endemic to the Chesapeake these days. Broadwaters nice surf/turf flavor comes from their broken-home upbringing.

The oysters are raised in Occohannock Creek:

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Until they are market sized (and a good, hefty market size, too). At this point, they are lovely oysters, they just aren’t very salty oysters, due to Chesapeake Bay’s modest salinity. Here is where the Broadwater oyster boys do a very smart thing. They haul the oysters out of the water and “salt them up” in Magothy Bay, here:

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This is an age-old technique that benefits most low-salt oysters. Since Magothy Bay is outside the eastern shore of Virginia, out of reach of its freshwater rivers, it is quite salty. In just a few days, the oysters absorb some of that Atlantic brine.

Broadwater Oysters also sells Occohannocks, which are the same oysters, only not relayed oceanside. Both can be ordered directly by the 100 count.

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