News

The Oyster Treatment

Posted on February 02, 2016 by Rick Barlow

basket_oysters  When November hits in Virginia - we are in full swing with        oysters.  We actually harvest and process oysters throughout the  year but the demand increases naturally in the fall through the  winter.   Oysters come off our boats and are trucked about 20  miles to our facility.   By law every catch has to be documented -  what day it was caught, where, and tagged.   

Today we are bringing in our Wild Caught Oysters from the York River.  These oysters are natural oysters not farm raised.   They are put into our walk-in coolers and documented further.  Each cooler is temp monitored 24 hours a day 7 days a week.

Next this product is brought out to a table where we will pick out suitable sizes for 50 count and 100 count boxes of oysters that we sell on www.Crabville.com.     Barnacles are removed from these oysters and larger oysters are placed in baskets for shucking - another product we sell on www.Crabville.com.  

washing_oysters After this process the oysters suitable for shell stock are then washed and  boxed.  We ship these directly to your door.  These oysters are then placed  back in our coolers until we pack our orders.  Have questions about our  products and processes?  Feel free to email us at  customerservice@crabville.com 

 

Posted in oysters

Virginia's 7 Regions of Oysters

Posted on January 08, 2016 by Rick Barlow

The state of Virginia is noted for its oyster production.  This increase has prompted the state to develop a flavor guide for the oysters that are grown in specific regions and try to define what the general characteristic would be for an oysters in that region.  

This guide should not be used as a guarantee of what the oyster will taste like but more often than not the general characteristics will be present.  

 

 

Posted in characteristic, flavor, oysters, profiles, regions