Church Point
Crassostrea virginica
A large Virginia oyster from the James River and Chesapeake Bay. Known for bold brininess, rich creamy texture, and subtle sweetness with a savory lingering finish that exemplifies classic Virginia Bay character.
Flavor Profile
Finish
Savory, lingering with subtle sweetness
Expert Notes
Church Point oysters are classic Virginia Bay oysters that exemplify the rich character of Chesapeake Bay's James River region. These large oysters deliver a bold briny punch that reflects the nutrient-rich waters of their environment, followed by a luxurious creamy texture that gives way to subtle hints of sweetness. The savory, lingering finish makes them a standout among Virginia oysters, offering the perfect balance of salt and sweetness that defines a quintessential Chesapeake Bay experience. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- James River, Virginia, Chesapeake Bay, Virginia
- Size
- Large (3-5 inches)
- Shell Color
- Gray-white
- Meat Color
- Cream to light gray
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: cucumber, melon
"tide-tumbled at Church Point in Oakland Bay; crisp, clean, manicured"
crispclean
"This Pacific oyster is intertidal beach grown and partly tumbled by the Sea Fresh Farms cooperative out of Hammersly Inlet, Washington. It's a medium-cupped, fluted oyster"
"cucumber-and-melon delicacy of West Coast Church Point"
cucumbermelondelicate
"Salty oyster with sweetness and a smooth finish"
saltysweetsmooth
About the Farm
Sea Fresh Farms
Church Point oysters are grown in Hammersley Inlet about halfway between Oakland Bay and Pickering Passage on the north side of the inlet. Produced by a small family farm from hatchery produced seed, these oysters are intertidal beach grown and partly tumbled.
- Cultivation Method
- beach culture
History & Background
Church Point Manor served as the heart of one of the region's most renowned oyster farms for half a century. The waters of the Lynnhaven River produced oysters that were once coveted around the world and served to presidents and royalty for their size, saltiness and gentle zing.
The name Church Point has historical significance in multiple oyster regions - both in Virginia's Lynnhaven River area and in Washington State's Hammersley Inlet, representing distinct oyster varieties from different coasts.
Did You Know?
- Church Point Manor Victorian farmhouse dates back to 1860
- There are two different Church Point oysters - one from Virginia (Crassostrea virginica) and one from Washington State (Crassostrea gigas)
Sources & References
This information was compiled from 8 sources.
- Everything You Need to Know About Virginia Oysters — Virginia.org
- History of the Church Point Manor — Church Point Manor
- Church Point Oyster — Marinelli Shellfish
- Oyster and Hard Cider Pairings — The SF Oyster Nerd
- Waterbar Oyster Menu — Oyster Guide
- Book of the Month: Appreciating Oysters — Old Baldy Foundation
- Oyster Regions — Virginia Oyster Trail
- Puget Sound Oysters — Oysterater
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 →