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The Oysters
RRO™ is proud to lead the renaissance
of the Chesapeake Bay. So come celebrate with us the amazing variety
of flavors found within in this one-of-a-kind estuary. Find
out why the Bay is famous the world over for its seafood - and has
been for centuries. To date we've reintroduced only a few of the
famous oyster varieties (all native), from the sweet Rappahannock
River oyster to the ocean-side Olde Salt. Stay tuned and we'll be
introducing even more great varieties - all native, all aquaculture
grown.
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Location:
Topping, Virginia
Salt Range: 13-17 ppt.
Species: Crassostrea virginica (native)
Grow-out Method: Aquaculture
Taste Profile: Deep
cupped and mineral rich, with an understated saltiness that
lets the oyster's natural flavor come though, our Rappahannocks
offer up a sweet, buttery, full-bodied taste with a refreshingly
clean, crisp finish. It's the very same oyster we started
growing in 1899.
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Location: Ware Neck,
Virginia
Salt Range: 17-22 ppt.
Species: Crassostrea virginica (native)
Grow-out Method: Aquaculture
Taste
Profile: Drawn from the pristine waters of Mobjack
Bay, Stingrays are the quintessential Chesapeake Bay oyster:
sweet and mildly briny with a clean, crisp finish. Named after
the Bay oyster's chief predator, these Stingrays bite back!
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Location: Chincoteague
Bay, Virginia
Salt Range: 28-33 ppt.
Species: Crassostrea virginica (native)
Grow-out Method: Aquaculture
Taste
Profile: The truest taste of the ocean, our Olde
Salt oyster brings together a bold sea-side brininess with
a smooth, clean follow-through. Grown off the coast of Chincoteague
(think Misty), our Olde Salt oyster is more than
a classic, it’s a legend.
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