The Virginia Tourism Corporation has created an oyster trail. As one of the largest producer of farm-raised oysters in the country, the Virginia shellfish is a staple of D.C.'s popular oyster happy hours.
The trail highlights the state's seven different oyster regions. The Virginia Oyster Trail will eventually connect producers with seafood restaurants and raw bars in the state's bay and river towns. In the meantime, the Tourism Corporation has declared November as Virginia Oyster Month and oyster festivals are happening all over the state. Check here for the full schedule of events.
According to The Virginia Tourism corporation, oysters from each area have their own distinct flavor:
Upper Bay Western Shore: These oyster from the headwaters of the Rappahannock River have hints of saltiness and sweetness.
Middle Bay Western Shore: These are sweet and buttery with a light finish.
Lower Bay Western Shore: These quintessential Chesapeake Bay oysters are plump, briny and sweet.
Tidewater: These are large in size with a gentle zing.
Upper Bay Eastern Shore: These oysters grown are fed by the sweet waters of the Potomac River.
Lower Bay Eastern Shore: These have a mild saltiness followed by a sweet and buttery finish.
Seaside: From the Atlantic side of Virginia's Eastern Shore, these are also sweet and buttery.