Shooting Point Salt
Crassostrea virginica
Handcrafted heirloom oyster from Hog Island Bay on Virginia's Eastern Shore. One of the saltiest oysters available, with intense briny punch, rocky minerality, slight sweetness, and an herbaceous finish that's exceptionally clean and pure.
Flavor Profile
Finish
Incredibly clean and pure, lingering like kissing the sea
Expert Notes
Shooting Point Salts are among the saltiest and most flavorful oysters on the market, thanks to the exceptionally high salinity (31-33 ppt) where the Atlantic Ocean meets the Little Machipongo Inlet at Hog Island Bay. They begin with a pronounced briny intensity reminiscent of the purest sea salt, followed by slightly sweet, plump meats that provide delightful contrast. The leaner meat has an interesting herbaceous quality and rocky minerality. Fast-growing due to the high salinity, these oysters reach three-inch size in just six months. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Hog Island Bay, Virginia, Little Machipongo Inlet, Eastern Shore
- Size
- Medium (3 inches)
- Shell Color
- Gray-white
- Meat Color
- Light gray to cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: purest sea salt, oceanic, punchy, Atlantic-forward
"Begins with a pronounced briny intensity, reminiscent of the purest sea salt. This initial burst of salinity is followed by slightly sweet, plump meats that provide a delightful contrast."
brinysweetplumpsalty
"This is the punchier seaside oyster from Shooting Point Oyster Company that boasts a bold flavor. Salinity: 5/6 | Sweetness: 2/6 | Complexity: 4/6"
brinypunchyboldsalty
"Grown in the Atlantic Coast Reserve near Hog Island producing an oyster that tastes purely of the ocean with sweet plump oyster a clean briny finish."
brinysweetplumpcleanoceanic
"Wonderful balance of brine and salt. Exceptional Viginica variety."
brinysaltybalanced
"These are just delicious. Nice size, salty and tender."
saltytender
"The Seaside oyster has a much saltier flavor profile. The acidity holds up beautifully to the saltiness of the Seaside oyster. It's a leaner, saltier pairing."
saltyleanmineral
"Oysters, like wine, are a direct reflection of place. A saltier variety raised off these Atlantic waters."
saltyAtlanticoceanic
About the Farm
Shooting Point Oyster Company
Founded by Tom Gallivan and his wife Ann Arseniu, this family-run farm on Virginia's Eastern Shore cultivates high-quality oysters from three local watersheds, committed to sustainable aquaculture with a focus on water quality and reviving the Eastern Shore's waterman heritage.
- Cultivation Method
- off-bottom cages
History & Background
Shooting Point was one of the first to bring aquaculture to Virginia's Eastern Shore, helping to revive the region's oyster heritage after the late twentieth century blight that decimated the Chesapeake Bay oyster trade.
These oysters are grown in the pristine Atlantic Coast Reserve near Hog Island, in waters that reflect Virginia's emergence as a premier oyster region. November has been declared Virginia Oyster Month, and the Virginia Oyster Trail was established to highlight this resurgence.
Did You Know?
- Shooting Point's unique location allows the farm to produce two distinct oyster varieties from both seaside and bayside waters
- The oysters are grown near vineyards at Chatham Creek, making Virginia's Eastern Shore one of the few places in the world where oysters and wine are produced within miles of each other
- All oysters are culled and handled entirely by the farm crew from seed to harvest
Sources & References
This information was compiled from 7 sources.
- Shooting Point Salts Oysters — The Oyster Encyclopedia
- Virginia Wine & Brine Oyster Retreat — In A Half Shell
- A tale of water and wine on the Eastern Shore of Virginia — Casual Travelist
- Shooting Point Salt — Oysterater
- Wine and Oysters: Pairing What Grows Together at Chatham Creek Vineyards — Aquacultured
- Life on the half-shell: Savoring Virginia's oysters — USA Today
- A bit of education will enhance your appreciation of oysters — Baltimore Sun
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