Broadwater
Crassostrea virginica
A Virginia oyster grown in Chesapeake waters and finished on the Atlantic side for enhanced salinity. Plump, smooth meat with lively brininess and complex flavor that sets it apart from typical Chesapeake oysters.
Flavor Profile
Finish
Smooth, lively, balanced
Expert Notes
Broadwater oysters are a promising Virginia variety that showcases the best of both Chesapeake and Atlantic waters. Grown in Occohannock Creek on Virginia's Eastern Shore, these oysters are then relayed to the Atlantic side just before sale to 'salt them up' - a time-tested practice that distinguishes them from typical Chesapeake oysters. This unique finishing process gives Broadwaters a lively brininess and complex flavor profile while maintaining plump, smooth meat and a balanced sweetness. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Occohannock Creek, Virginia Eastern Shore (Chesapeake Bay), Atlantic side of Virginia Eastern Shore (finishing)
- Size
- Medium (2-4 inches)
- Shell Color
- Gray-white
- Meat Color
- Plump, light gray
What Experts Say
Across 5 sources, tasters describe this oyster as:
Unique notes: pine, lemongrass, cedar, spice, silky
"Broadwaters are some of the biggest Virginia oysters I've seen, with deep cups and a salty, tangy taste with hints of pine or lemongrass (something I've previously noticed in Long Island oysters, which these closely resemble). The shells are a bit brittle, but that seems to be a problem endemic to the Chesapeake these days. Broadwaters nice surf/turf flavor comes from their broken-home upbringing."
saltytangypinelemongrassbriny
"Broadwaters are mouthwateringly briny. They also have a lively pizzazz that I associate with such sainted oysters as Colville Bay and Totten Inlet Virginicas, high praise indeed, and they end with a unique and fascinating finish of cedar and spice. All in all, great flavor."
brinylivelycedarspice
"A bold burst of briny saltiness followed by a smooth, creamy finish with subtle buttery notes."
brinysaltycreamybutterysmooth
"Initial bold saltiness mellowing into a taste of sweet butter/cream at the finish."
saltyboldsweetbutterycreamy
"Freshly shucked premium oysters were wonderful, I had a dozen with lemon juice; plump, briny and silky."
brinysilkyfreshplump
About the Farm
Broadwater Oysters
The oysters are raised in Occohannock Creek, a Chesapeake tidal creek on Virginia's Eastern Shore, until they reach market size. They are then relayed to Magothy Bay on the Atlantic side of the Eastern Shore to 'salt them up' for a few days, absorbing Atlantic brine to enhance their salinity.
- Cultivation Method
- bottom culture
History & Background
Broadwater Oysters represent part of the Chesapeake oyster revival. The unique two-stage growing process—raising oysters in the low-salinity Chesapeake waters and then finishing them in the higher-salinity Atlantic waters—is an age-old technique that distinguishes these oysters from typical Chesapeake varieties.
The relay technique used for Broadwater oysters is a time-tested practice that benefits most low-salt oysters. Magothy Bay, being outside the eastern shore of Virginia and out of reach of freshwater rivers, provides the Atlantic brine that gives these oysters their distinctive character.
Did You Know?
- These are some of the biggest Virginia oysters available, with deep cups and hefty market size
- The 'broken-home upbringing' (growing in two different water bodies) gives them a unique surf/turf flavor
- Broadwater also sells Occohannocks, which are the same oysters but not relayed oceanside
Sources & References
This information was compiled from 5 sources.
- Broadwater Oysters — The Oyster Guide
- Broadwater Oysters (Virginia) — The Oyster Guide
- Oyster Regions — Virginia Oyster Trail
- Everything You Need to Know About Virginia Oysters — Virginia.org
- Broadwater Oysters Reviews — Wanderlog
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Learn More
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