My family has been eating oysters grown in the York River since 1620. My 14x great grandfather, a French orphan, adopted by a British family was sent by the King of England, to fortify the port on the south side of the river. He went on to become the founder of Yorktown.
365 years later our family obtained the prime oyster grounds where the water is the cleanest & saltiest in all of York County on the York River, since it’s the closest to the Chesapeake Bay.
Our oysters are famous for their mildly salty taste since the York River is the saltiest river of the Bay. Recently when the Queen of England visited Yorktown, she raved about the taste of York River oysters.
Our oysters are exceptionally clean, sweet & plump because of this close proximity to the Bay, the extremely brisk current flow and a virtually silt free, hard, sandy bottom. All these factors come together to grow the best tasting oysters on the planet, in the opinion of many oyster lovers.
Our family has had to fight for the right to grow oysters on these grounds. This battle has been waged in our County Hall, the local Courthouse & even at the State Capital. Taste just one and you’ll know why it was worth the fight.
Since these select Chesapeake Bay oysters do not reproduce, they can be eaten and fully enjoyed all year round….. even in the middle of the summer!
When the Queen of England recently visited Yorktown VA, she raved about the taste of York River oysters. How’d these famous oysters, prized for their perfect blend of sweetness and mildly salty taste, win over the taste buds of royalty? Just like the Queen’s royal roots, it all comes down to how they’re born and raised.
York River’s FORBIDDEN Oysters™ are grown close to the Chesapeake Bay at the river’s mouth, where the water is exceptionally clean and perfectly salty. Add an unusually brisk current flow and a virtually silt-free, hard, sandy bottom to have ideal conditions for growing delicious oysters that are full of natural flavor without being overwhelmed by saltiness.
The result is an oyster that’s exceptionally clean, sweet and plump. In the opinion of many oyster lovers, they’re the best-tasting oysters on the planet. And since these select Chesapeake Bay oysters don’t spawn, they can be eaten and enjoyed all year round – even in the middle of Summer.
Whether you are an experienced shucker or a novice, this devise will make opening oysters easier and faster. PLUS, you will almost never break a shell or injure your hand. You will still need a shucking knife to finish the job.
On May 1, 2012, the Food and Drug Administration (FDA) removed all Korean certified shippers of molluscan shellfish (oysters, clams, mussels, and scallops) from the Interstate Certified Shellfish Shippers List (ICSSL) (Read full article)
a new simple way to semi-cook oysters in microwave
1. put 6 of them up against each other with the “boat side” so they will retain their natural moisture in Tupperware or paper plate.
2. cover it, but not completely tight
3. put in microwave for 1 minute 20 seconds.
They should open and be ready to eat.
If water or steam are coming out, they are ready to open and will open easy with a knife… a shucking knife is even better.
It is best to have a glove or mitten, since they will be hot as soon as they come out.