Northern Cross
Crassostrea virginica
A boutique Virginia oyster with exceptional complexity. Grown by Bubba Frisby using a unique two-stage process, finishing in super-salty cold waters of the Virginia National Wildlife Refuge. Much brinier than typical Virginia oysters with a supersweet finish.
Flavor Profile
Finish
Supersweet, lingering, complex
Expert Notes
Northern Cross oysters undergo a unique two-stage cultivation process that results in an exceptionally bold flavor profile. Starting life in nutrient-rich waters on Virginia's Eastern Shore, they mature on bottom plantings before being relocated 70 miles south to the tip of the Virginia National Wildlife Refuge. There, they're exposed to intensely cold, super-salty water for several months, developing a dramatically briny punch that's much saltier than typical Virginia oysters, yet balanced by a remarkably sweet finish and complex layered flavors. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Fisherman Island, Virginia, Virginia National Wildlife Refuge
- Size
- Large (3-5 inches)
- Shell Color
- Thick, textured gray-white
- Meat Color
- Light gray
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: spinach, bread-like, walnut, celery, supersweet
"Much brinier, much saltier than you'd expect from a Virginia oyster. Supersweet on the finish."
brinysaltysupersweet
"Northern Crosses have a strong vegetal flavor up front — almost like spinach — and then a great bread-like quality with strong salt on the finish, not typical for a Virginia oyster."
vegetalspinachbread-likesalty
"A unique hybrid cross of two royal lines of oysters: Island Creeks from Massachusetts and Chincoteagues from Virginia. Farmed oceanside near the mouth of Chesapeake Bay by a man named (I kid you not) Bubba Frisbee. Very salty and vegetal with a walnut finish."
saltyvegetalwalnut
"Easy to eat, with a slight celery flavor and savory finish."
celerysavory
"Grown at the mouth of the Chesapeake they retain a familiar shape and color but have a uniquely Virginia flavor, mild and slightly mineral they pair very well with wines like Sauvignon Blanc and Riesling."
mildmineral
About the Farm
Ballard Fish & Oyster Co.
Northern Cross is grown by Ballard Fish & Oyster (grower Bubba Frisby/Frisbee mentioned) near Fisherman Island at the mouth of Chesapeake Bay using a unique two-stage process, finishing in the super-salty cold waters of the Virginia National Wildlife Refuge.
- Cultivation Method
- rack and bag
History & Background
Northern Cross is a hybrid cross between Island Creek Oysters (from Massachusetts) and Misty Point oysters (from Virginia), created as a collaboration between Island Creek Oysters and Ballard Fish & Oyster Co. The oyster was bred to combine the meaty, mild flavor of Chesapeake oysters with the salty punch of northern varieties.
Sold primarily by Island Creek Oysters in northeastern markets as their 'special blend' and promoted as a perfect spring oyster. The oyster's name reflects its cross-breeding heritage between northern and southern oyster varieties.
Did You Know?
- Named after the breeding cross between two popular northern oysters: Misty Points and Island Creeks
- Grower's name is reported as both 'Bubba Frisby' and 'Bubba Frisbee' in different sources
- Island Creek Oysters describes the creation process as setting up a 'blind date' with Marvin Gaye playing
Sources & References
This information was compiled from 7 sources.
- Shuck in the Middle with You | Five Oysters to Eat Right Now — UrbanDaddy
- 12 Oysters You Should Know — Food Republic
- Oyster Flight Nights at Blue Plate Oysterettes — The Oyster Guide
- The Lobster Trap ushers in oyster season — The Lobster Trap
- 100-Count Bag - Northern Cross Oysters — Island Creek Oysters
- Northern Cross Oyster — Oysterater
- The Northern Cross is very aptly named — Oak & Oyster (Facebook)
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