Chesapeake Bay Oyster

Chesapeake Bay Oysters are wild Eastern oysters noted for their sweetness, briny edge, and creamy finish. Best served raw on the half shell with minimal garnish, they express the mild, meaty merroir of the Chesapeake's mixed fresh?and?saltwater estuary. - AsNotedIn





Timeline
Y/M/D Person Association Description Place Locale Event
1888/00/00 Joseph C Lore Work J C Lore arrives in Solomons, Maryland, to buy and ship locally caught oysters for his uncle R T Lore's Philadelphia packing house, beginning the family's long association with the Chesapeake Bay seafood trade. Solomons, MD Maryland
1899/00/00 TENNISON, WM B (Chesapeake Bay Bugeye) Solomons, MD
1910/00/00 Around the turn of the century, pollution of the oyster beds contributes to several severe typhoid outbreaks, causing the demand for oysters to plummet 40 percent by 1910. Chesapeake Bay Virginia
1920/00/00 Joseph C Lore Work J C Lore establishes his own oyster packing plant at Solomons, Maryland, building a waterfront operation that becomes one of the defining seafood houses in the Patuxent River region. J C Lore Oyster House Solomons, MD
2010/00/00 Between 2002 and 2012, oyster harvest from Chesapeake Bay averaged c 125,000 bushels. Chesapeake Bay Virginia
Food Conformation Enafagito
Phylum Mollusca
Food Type Shellfish

Information »



Particulars for :
Species Eastern Oyster
Product Kind Food
Food Taste Savory
Food Form Victual
Food Attribute Wild Caught Seafood



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