On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 1 gallon shucked Barcat oysters live and thrive. Infused with the natural merroir of Virginia's iconic seafood-famous Chesapeake Bay, these oysters have a crispy yet creamy profile with a briny hit and definitively meaty texture. Pre-shucked to save on valuable time and the cost of labor, these oysters are packed into a 1 gallon container, nestled in their own salty liquor, and containing high amounts of iron, protein, and calcium.<br><br>Oysters work extremely well in various cooking applications like baking, smoking, broiling, fried, or stewed, and they are famous in New Orleans-style po'boys, oysters Rockefeller, and oysters DuPont. They pair well with a form of acid as it reduces the impression of salt, and also pair well with pomegranates, passion fruit, cucumber, and watermelon as it contrasts an oyster's brackish flavor. Caviar and mushrooms are also highly-regarded pairings, as well as any type of fat, such as oils or hard cheeses, as it cuts an oyster's salinity. Recommend a wine pairing of Chablis or Champagne to have the wine's brightness complement the oyster's brininess, or pick a Sancerre or Muscadet to match the oyster's minerality, crispness, and slight fruitiness. <br><br>To store, place the oysters in their container in the coldest part of your refrigerator or walk-in. As per ServSafe guidelines, remember to keep the tag on file for 90 days. <br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.
On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 1 quart shucked Barcat oysters live and thrive. Infused with the natural merroir of Virginia's iconic seafood-famous Chesapeake Bay, these oysters have a crispy yet creamy profile with a briny hit and definitively meaty texture. Pre-shucked to save on valuable time and the cost of labor, these oysters are packed into a 1 quart container, nestled in their own salty liquor, and containing high amounts of iron, protein, and calcium.<br><br>Oysters work extremely well in various cooking applications like baking, smoking, broiling, fried, or stewed, and they are famous in New Orleans-style po'boys, oysters Rockefeller, and oysters DuPont. They pair well with a form of acid as it reduces the impression of salt, and also pair well with pomegranates, passion fruit, cucumber, and watermelon as it contrasts an oyster's brackish flavor. Caviar and mushrooms are also highly-regarded pairings, as well as any type of fat, such as oils or hard cheeses, as it cuts an oyster's salinity. Recommend a wine pairing of Chablis or Champagne to have the wine's brightness complement the oyster's brininess, or pick a Sancerre or Muscadet to match the oyster's minerality, crispness, and slight fruitiness. <br><br>To store, place the oysters in their container in the coldest part of your refrigerator or walk-in. As per ServSafe guidelines, remember to keep the tag on file for 90 days. <br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.
On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 100 count live Olde Salt littleneck clams live and thrive. Infused with the natural merroir of Virginia's seafood-famous Chincoteague Bay, these clams feature a mild ocean brininess and pleasantly sweet undertones. They're irresistibly tender with a plump and juicy texture which gives littlenecks their definitive bite, and are filled with nourishing Vitamin B and iron. Littleneck clams typically measure around 1" in diameter, while having the overall classic bivalve taste of a rich, briny, and complex flavor profile.<br><br>Littleneck clams are widely versatile when made with different cooking applications. Because they are the most tender clam, they are perfect for shucking and serving raw on the half shell on a bed of ice, served over pasta for Spaghetti alle Vongole, stuffed and broiled for the iconic Clams Casino, or steamed and served in a light cream or spicy tomato sauce.<br><br>To store in a refrigerator, line a damp towel along a rimmed baking sheet. Place the clams in a single layer along the towel, and place another damp towel on top of the clams. You can also place them on a bed of ice, but be cautious of this method as clams have a higher mortality rate when iced and re-iced. Clams are easiest to open after they have been cooling in the refrigerator for a few hours. The cold relaxes the muscles that usually keep the shell tightly clamped down. If a clam is already open before you try to open it, tap the clam to see if it closes. If the clam does not close when you tap it, discard the clam. To clean the clams right before serving, let them soak in fresh water for 10-20 minutes. This will flush out any sand or water that is in their shell. Only do this before you are about to serve raw on the half shell or prepare them with a cooking application as having clams sit in freshwater for an extended period of time will kill the clams, causing them to go bad quickly. As per ServSafe guidelines, remember to keep the tag on file for 90 days.<br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.
On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 200 count live Olde Salt topneck clams live and thrive. Infused with the natural merroir of Virginia's seafood-famous Chincoteague Bay, these clams feature bold, piquant salt overtones interwoven with notes of tangy earthiness. They're filled with a springy, plump, and firm meat that gives topnecks their definitive bite, and are filled with nourishing Vitamin B and iron. Topneck clams typically measure around 1 1/2" - 2" in diameter, while having the overall classic bivalve taste of a rich, briny, and complex flavor profile.<br><br>Topneck clams are widely versatile when made with different cooking applications. They can be shucked and served raw on the half shell on a bed of ice, chopped and stewed into a creamy clam chowder, served over pasta for Spaghetti alle Vongole, stuffed and broiled for the iconic Clams Casino, or steamed over seaweed amongst other crustacean in a New England clambake. Other cooking methods include stuffing, broiling, roasting, or steaming the clams and serving in a light cream or spicy tomato sauce.<br><br>To store in a refrigerator, line a damp towel along a rimmed baking sheet. Place the clams in a single layer along the towel, and place another damp towel on top of the clams. You can also place them on a bed of ice, but be cautious of this method as clams have a higher mortality rate when iced and re-iced. Clams are easiest to open after they have been cooling in the refrigerator for a few hours. The cold relaxes the muscles that usually keep the shell tightly clamped down. If a clam is already open before you try to open it, tap the clam to see if it closes. If the clam does not close when you tap it, discard the clam. To clean the clams right before serving, let them soak in fresh water for 10-20 minutes. This will flush out any sand or water that is in their shell. Only do this before you are about to serve raw on the half shell or prepare them with a cooking application as having clams sit in freshwater for an extended period of time will kill the clams, causing them to go bad quickly. As per ServSafe guidelines, remember to keep the tag on file for 90 days.<br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.
On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 50 count live Olde Salt topneck clams live and thrive. Infused with the natural merroir of Virginia's seafood-famous Chincoteague Bay, these clams feature bold, piquant salt overtones interwoven with notes of tangy earthiness. They're filled with a springy, plump, and firm meat that gives topnecks their definitive bite, and are filled with nourishing Vitamin B and iron. Topneck clams typically measure around 1 1/2" - 2" in diameter, while having the overall classic bivalve taste of a rich, briny, and complex flavor profile.<br><br>Topneck clams are widely versatile when made with different cooking applications. They can be shucked and served raw on the half shell on a bed of ice, chopped and stewed into a creamy clam chowder, served over pasta for Spaghetti alle Vongole, stuffed and broiled for the iconic Clams Casino, or steamed over seaweed amongst other crustacean in a New England clambake. Other cooking methods include stuffing, broiling, roasting, or steaming the clams and serving in a light cream or spicy tomato sauce.<br><br>To store in a refrigerator, line a damp towel along a rimmed baking sheet. Place the clams in a single layer along the towel, and place another damp towel on top of the clams. You can also place them on a bed of ice, but be cautious of this method as clams have a higher mortality rate when iced and re-iced. Clams are easiest to open after they have been cooling in the refrigerator for a few hours. The cold relaxes the muscles that usually keep the shell tightly clamped down. If a clam is already open before you try to open it, tap the clam to see if it closes. If the clam does not close when you tap it, discard the clam. To clean the clams right before serving, let them soak in fresh water for 10-20 minutes. This will flush out any sand or water that is in their shell. Only do this before you are about to serve raw on the half shell or prepare them with a cooking application as having clams sit in freshwater for an extended period of time will kill the clams, causing them to go bad quickly. As per ServSafe guidelines, remember to keep the tag on file for 90 days.<br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.
On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 50 count live Rochambeau oysters live and thrive. Infused with the natural merroir of Virginia's York River in the seafood-famous Chesapeake Bay, these oysters have mildly salty and briny notes upfront with a sweet and crisp finish. They're filled with a toothsome and snappy oyster meat that's nestled in its own salty liquor and are high in iron, protein, and calcium. Oysters grow when there is increased salinity in the water, and their salinity is measured in grams per liter of water or parts per thousand (ppt.). These Rochambeau oysters are mid-range in salinity with a 22-26 ppt. salinity, while having the overall classic bivalve taste of a umami-rich and complex flavor profile.<br><br>Oysters are iconic for being served on the half shell. They're usually served with a form of acid as it reduces the impression of salt, and they are famously paired with lemon wedges or a mignonette of red wine vinegar, shallots, and black pepper. Raw oysters also pair well with pomegranates, passion fruit, cucumber, and watermelon as it contrasts an oyster's brackish flavor. Caviar and mushrooms are also highly-regarded pairings, as well as any type of fat, such as oils or hard cheeses, as it cuts an oyster's salinity. Recommend a wine pairing of Chablis or Champagne to have the wine's brightness complement the oyster's brininess, or pick a Sancerre or Muscadet to match the oyster's minerality, crispness, and slight fruitiness. Oysters also work extremely well in various cooking applications like baking, smoking, broiling, fried, or stewed, and they are famous in New Orleans-style po'boys, oysters Rockefeller, and oysters DuPont.<br><br>To store in a refrigerator, line a damp towel along a rimmed baking sheet. Place the oysters in a single layer along the towel, cup side down, and place another damp towel on top. The refrigeration method maximizes the shelf life of the oysters. You can also put the oysters on ice in the cooler they were shipped in. Oysters are easiest to open after they have been cooling for a few hours as the cold relaxes the muscles that usually keep the oysters tightly clamped down. If an oyster is already open before you try to open it, discard the oyster. To clean the oysters, place them in a colander in a sink with running water. If you have crushed ice, place a mound of it on top of the oysters. This will keep them cold and the ice will brush away dirt. After cleaning, scrub off any leftover mud or debris with a brush. Only do this before you are about to serve raw on the half shell or prepare them with a cooking application as having oysters sit in freshwater for an extended period of time will kill them, causing them to go bad quickly. As per ServSafe guidelines, remember to keep the tag on file for 90 days.<br><br>In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.