Misty Point
Crassostrea virginica
Premium Virginia oyster from Pope's Bay on the Eastern Shore. Exceptionally plump with sharp, high salinity upfront that fades into bright, sweet hints of celery and melon. Deep-cupped with superior meat-to-shell ratio.
Flavor Profile
Finish
Bright, sweet hints of celery and melon
Expert Notes
Misty Point oysters are Cherrystone Aqua-Farms' finest offering, harvested from the ocean-flushed waters of Virginia's Eastern Shore. These top-shelf oysters are perfected through intense husbandry in the pristine waters of Pope's Bay, creating deep cups and exceptional shuckability. The high salinity hits immediately on the palate, then fades beautifully into bright, sweet notes of celery, grass, and melon with a clean finish. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Pope's Bay, Eastern Shore, Virginia
- Size
- Medium (3 inches)
- Shell Color
- Sturdy with polished appearance
- Meat Color
- Plump and robust
What Experts Say
Across 9 sources, tasters describe this oyster as:
Unique notes: grass, lettuce, ocean-flushed
"High salinity upfront, fading into bright, sweet hints of celery and grass."
brinysaltysweetcelerygrass
"Our finest oysters, these are harvested from the salty, ocean flushed waters around Virginia's Eastern Shore. Tumbled by wind and tide, they offer unparalleled shuckability, uniformity, and a higher meat-to-shell ratio."
saltyocean-forward
"Misty Point oysters are the flagship oyster of the Ballard Fish & Oyster Co. They are raised in the barrier island waters of Virginia's Eastern Shore, known for robust salinity, earthy flavor, and hints of celery and lettuce."
brinysaltyearthycelerylettuce
"The flagship oyster of Ballard Fish & Oyster Co., Misty Points are remarkably salty and strong-shelled for a Midatlantic oyster."
saltybriny
"Misty Point from Virginia enjoyed at the Mermaid Oyster Bar on 7.26.10. How am I eating an oyster from Virginia in July? Misty Points are triploids, so they don't spawn during the summer months."
"Points are raised on exclusive grounds in the pristine waters of Pope's Bay, Virginia. These top-shelf oysters are perfected through intense husbandry that creates their deep cups and insures their great taste."
clean
About the Farm
Ballard Fish & Oyster Co. / Cherrystone Aqua-Farms
Ballard Fish & Oyster Co. is the parent company of Cherrystone Aqua-Farms, which produces the flagship Misty Point oyster along with Watch House Point, Chincoteague Cultured Salt, and other premium Virginia oysters.
- Cultivation Method
- floating bags
History & Background
Misty Points are raised on exclusive grounds in the pristine waters of Pope's Bay on Virginia's Eastern Shore, an area known for ocean-flushed waters with high salinity.
Known as the 'Filet Mignon' of oysters and considered the flagship oyster of Ballard Fish & Oyster Co. These are triploid oysters that can be harvested year-round, including summer months.
Did You Know?
- Grown in floating cages that are constantly moved by tides and wind, creating friction that wears away outer shell edges to form deeper cups
- Triploid oysters that don't spawn during summer months, making them available year-round
- Praised for unparalleled shuckability and uniformity
- Featured in The Oyster Guide's Chablis pairing recommendations
Sources & References
This information was compiled from 9 sources.
- Monday Menu Feature: Misty Point Oysters — Cherrystone Aqua-Farms Facebook
- Misty Points - The Filet Mignon of Oysters — Cherrystone Aqua-Farms
- Misty Point Oysters — Chef's Resources
- Misty Point Oyster — Oysterater
- Oyster Tasting Log — Peek & Eat
- Oyster Varieties Guide — The Seafood Merchants
- Agriculture - Virginia Business — Virginia Business
- Oysters & Chablis Pairing Guide — The Oyster Guide
- Cherrystone Aqua-Farms, a Virginia pearl on the Eastern Shore — Feast and Field
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
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