Potomac Whitecap
Crassostrea virginica
A sweetwater Chesapeake oyster from the Potomac River region. Delicate and sweet with smooth creaminess, medium brine, and a clean finish. Plump meats reflect the freshwater influence of Virginia's Upper Bay Western Shore.
Flavor Profile
Finish
Clean, smooth, delicate sweetness
Expert Notes
Potomac Whitecap oysters embody the sweetwater character of the Upper Bay Western Shore region, where the Potomac River meets the Chesapeake Bay. These plump-meated oysters showcase a delicate, light sweetness balanced with medium brine and a smooth, creamy texture that borders on buttery richness. The clean finish and subtle minerality reflect the freshwater influence of the Potomac, creating an approachable yet refined oyster that captures the essence of Virginia's northern Chesapeake waters. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Potomac River, Virginia, Upper Bay Western Shore, Chesapeake Bay
- Size
- Small to Medium (2.75 inches)
- Shell Color
- White to gray-white
- Meat Color
- Cream to light gray
Perfect Pairings
What Experts Say
Across 1 sources, tasters describe this oyster as:
"Not the best I've had, but reminds me of the bay when out of town. Not very briny."
low brinetraditional Chesapeake
About the Farm
Unknown
Cage-farmed oysters grown where the waters of the Coan and Potomac Rivers merge with the Chesapeake Bay.
- Cultivation Method
- off-bottom cages
History & Background
A Chesapeake Bay oyster grown at the confluence of the Coan and Potomac Rivers with the main bay.
Represents the traditional Chesapeake taste profile characteristic of Virginia's upper Western Shore oysters.
Did You Know?
- Named after the whitecaps that form where the Potomac River meets Chesapeake Bay
Sources & References
This information was compiled from 1 sources.
- Potomac Whitecap Oyster — OysteRater
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
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