Chesapeake Bay Oysters
Introduction
A vital inhabitant of the Chesapeake Bay is the Virginia oyster (Crassostrea Virginica),
also known as Eastern or Atlantic oysters. The oyster is designated as the state
shell of Virginia.
The decline of oysters in the bay is an issue that has generated an enormous
interest from a variety of groups. Commercial harvests of Chesapeake Bay oysters
have been carried out for over a century, reaching 4 million bushels annually in
the 1920′s and continuing at rates that often exceeded 1 million bushels until
oyster populations crashed in the 1980′s. Two diseases, MSX and dermo decimated
bay oysters, contributing to their decline. Current oyster counts are said to be
less than 1 percent of historical levels.
Oyster Restoration
In September of 2007, Maryland announced the formation of Maryland’s new
Oyster Advisory Commission (OAC). The 21-member commission’s goals include
developing new strategies for rebuilding and managing the Chesapeake Bay’s
oyster population. The OAC consists of scientists, watermen, anglers,
businessmen, economists, environmental advocates and elected officials,
appointed by the Maryland Department of Natural Resources (DNR).
Oyster Aquaculture
The Chesapeake Bay supports a successful oyster aquaculture industry. Small
oyster aquaculture operations once consisted of areas of private property or
leased beds where watermen maintained oyster bars which encouraged new oysters
to colonize and grow. More recent aquaculture goes a step further to include
seeded oysters that are grown in cages or bags to protect the oysters from
damage.
Virginia Marine Resources Commission regulates oyster aquaculture in the
Virginia portion of the Chesapeake Bay. Restrictions prevent oyster aquaculture
operations from infringing on private docks or waterfront properties.
Chesapeake Bay Oyster Cuisine
Oysters are prepared in many ways including single fried, oyster fritters,
steamed oysters, oyster stuffing, oyster stew and even raw on the half shell.
Despite the decreased harvests, Chesapeake Bay oysters are available in the
shell or shucked and oysters are on the menu of almost every restaurant on the
region. Oysters are a good source of Protein, Vitamin C, Thiamin, Niacin,
Magnesium, and Phosphorus. They also contain Vitamin B12, Iron, Zinc, Copper,
Manganese, and Selenium.
How to Shuck Chesapeake Bay Oysters
Chesapeake Bay oysters are fairly easy to shuck but it is important to have the right equipment which includes heavy gloves, the correct oyster knife, a bowl to catch the oysters and their liquor and a study outside table if possible.
Step 1. Hold the oyster firmly in one hand, knife in the other. Begin to slip the knife blade between the top and bottom shell right by the hinge on back.
Step 2. Holding the oyster and knife together, tap the knife handle down onto a hard surface. This will slip the blade in between the shells. Run the knife the way around the oyster until you get to the other side.
Step 3. Using a twisting motion, pry the top and bottom shells apart. Hold the oyster level with the flat shell facing up in order to not lose any of the liquor inside.
Step 4. Cut the oyster free from the shell by gently pushing the blade further into the oyster and move it back and forth so as to sever the adductor muscle. Be sure to keep the blade pressed up against the inner top surface of the upper oyster shell to avoid cutting the oyster meat itself. When muscle has been severed, the top shell will “give” a little. Remove the top shell.
Step 5. move the knife blade underneath the oyster meat and cut the adductor muscle where it is attached to the bottom shell.
