Chesapeake Bay Oysters
Sunday, February 17th, 2008Introduction
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.
