“Virginia is for Lovers” – of oysters – during the month of November as proclaimed by Governor Terry McAuliffe. Seven flavorful regions stretching from the Chesapeake Bay to the Eastern Shore means a harvest of delicious bivalve dishes.
The commonwealth of Virginia, already known around the world as a top wine travel destination, is now becoming the oyster capital of the East Coast, according towww.virginia.org, the state tourism website. The diverse flavor of Virginia oysters, from the saltiest in the waters of Chincoteague on Virginia’s Eastern Shore to the sweet taste of Rappahannock River bivalves, give visitors a lot to love about oyster travel in Virginia.
Chincoteague Island, Virginia has long been known for its delectable Chincoteague “salt” oyster. The Atlantic salt waters deliver bounties of decadent salty goodness to fine dining establishments, local retail seafood markets, quaint seafood shacks, and home dinner plates. Virginia’s watermen-farmers provide additional quantities of quality shellfish to consumers. “Recent growth of the aquaculture shellfish industry in Virginia has added significant value to the State’s seafood marketplace”, says Virginia Tourism Corporation. Tom’s Cove Aquafarms and Chincoteague Shellfish Farms are local producers shipping to markets around the globe. Grocery store chains, restaurants, and even Grand Central Station in New York City featuring Chincoteague Oysters on the raw bar, are recipients of tasty treats grown and harvested from local waters.
Chincoteague is an island of diverse offerings-wild ponies, breathtaking sunsets, outdoor recreation, nature at its finest and the freshest food from the sea. Visit the #1 Happiest Seaside Town in America soon to taste our delights. Plan your trip atwww.chincoteaguechamber.com.
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