Chesapeake Gold
Crassostrea virginica
Sustainably farmed in the brackish waters of St. Jerome Creek, southern Maryland. Large and plump with complex, sweet flavor, balanced salinity, and distinctive earthy, rusty finish.
Flavor Profile
Finish
Slightly rusty, alkaline, earthy
Expert Notes
Chesapeake Gold oysters showcase the ideal brackish conditions of St. Jerome Creek in southern Maryland, where they've been sustainably farmed since 2010. These large, plump oysters deliver a complex and earthy flavor profile with notable sweetness balanced by medium salinity. The distinctive rusty, alkaline finish reflects the unique terroir of their shallow lagoon habitat, creating an oyster that's both accessible and sophisticated with artichoke-like notes. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- St. Jerome Creek, Southern Maryland, Chesapeake Bay
- Size
- Large (up to 4 inches)
- Shell Color
- White to gray-white
- Meat Color
- Plump cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: floral sweet melon, jerusalem artichoke, creamed corn, soft salt, bitter-salty
"Medium salinity followed by a firm texture finished with a progression of marine inspired flavors including a floral sweet melon."
medium salinityfirm texturemarinefloralsweet melon
"Clean, crisp, with a 'soft salt' finish."
cleancrispsoft salt
"The lack of salt allows a pure, clean 'oysterness' to shine through–kind of a marine version of jerusalem artichoke and creamed corn. Some Chesapeake Golds are being 'salted up' near Chincoteague Bay, giving them an intense, bitter-salty Atlantic brine."
purecleanmarinejerusalem artichokecreamed corn
"Very mild briny flavor with a medium texture and a sweet corn finish."
mild brinymedium texturesweet corn
"Deep cupped oysters with a strong ocean flavor and a sweet, complex finish."
strong oceansweetcomplex finish
"Medium salinity accenting the taste of the crisp, plump meat with smooth hints of cucumber finish."
medium salinitycrispplumpsmoothcucumber
About the Farm
Hoopers Island Oyster Company
Est. 2010Co-founded by Johnny Shockley, a third-generation Maryland waterman who transitioned to aquaculture, and Dorchester businessman Ricky Fitzhugh. The company now leases 365 acres of the Chesapeake Bay.
- Cultivation Method
- off-bottom cages
History & Background
Chesapeake Gold brand started production in 2012, producing millions of oysters annually. The oysters are grown on Hooper's Island where salinity typically averages 16 ppt, though it can drop to as low as 7 ppt during rainy seasons.
Some Chesapeake Golds are 'salted up' near Chincoteague Bay, a centuries-old strategy for giving them more intense Atlantic brine. This practice allows consumers to experience the same oyster with dramatically different salinity profiles.
Did You Know?
- Also known as Hoopers Island oysters
- The oysters are prized for their distinct merroir and golden hue
- Small, thick shells that open beautifully with deep cups and full meat inside
- Available year-round
Sources & References
This information was compiled from 7 sources.
- Chesapeake Bay Oysters - Tasting Notes and Texture — hoopersisland.com
- Seafood Spectacular: Oysters — baltimoremagazine.com
- Chesapeake Gold — oysterguide.com
- Chesapeake Gold Oysters — samuelsseafood.com
- Hoopers Island Oysters - East Coast — fortunefishco.net
- Spinning Chesapeake Gold — chesapeakebaymagazine.com
- Chesapeake Gold Oyster — oysterater.com
You Might Also Like
38 Degrees North
US East CoastA balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Apalachicola
US Gulf CoastWild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →