Oysters are the hot babes of the seafood world. With a rock-solid reputation as a guaranteed aphrodisiac, science can't seem to dislodge the popular notion that if you could just convince your sweetheart to eat a few, sexual nirvana will follow.
I'm not going to take sides. Half of sex (or is it three-quarters?) is all in our heads anyway, and if you believe that one little oyster might help the process, who am I to argue? Plus, I'm a true believer that the sensuality of great food leads us down the path to a deeper appreciation of sensuality in general.
At the very least, good food puts me into a good mood.
Unfortunately, oysters have had a difficult time for the last hundred years or so. In the Chesapeake Bay, a troika of pollution, over-harvesting and disease has wiped out the wild oyster population. Most of the tall reefs where oysters like to live have been destroyed, and now farming is the last gasp of hope for Virginia oysters.
Small aquaculture farmers like the Croxtons of Rappahannock River Oysters might be the solution. Recipient of the 2005 Food & Wine magazine's Tastemaker's Award, the company supplies restaurants such as Le Bernadin in New York, Vidalia in Washington, D.C., and locally, Six Burner, 1 North Belmont and Comfort, among other high-end restaurants here and throughout the country.
Years ago, Ryan Croxton's grandfather warned Ryan's father not to become a waterman. The work was just too hard and the oysters were dwindling as the bay was decimated by disease and unchecked pollution. But Ryan and his cousin Travis weren't worried about that. They both had jobs in Richmond, and reviving the oyster company their family started in 1899 was going to be a winter weekend hobby.
Instead of dredging the bay for oysters like the their great-grandfather did, which destroys the bay's fragile ecosystem, today the younger Croxtons string together a series of elevated cages where native oysters can be monitored for shape, size and health.
Just across the river from the Croxton's oyster beds, the Virginia Institute of Marine Science, part of the College of William and Mary, incubates genetically sturdier rootstock and seed oysters in long, bubbling tanks inside the Kauffman Aquaculture Center. If other watermen can be redirected into the oyster-farming business, depleted populations such as blue crabs will have a chance to increase their numbers, while the added oysters, like little aquatic vacuum cleaners, can sieve out the algae and sediment clogging waterways.
Hardy Asian oysters have been introduced around the world to bring back oyster populations, but the Croxtons grow only the Crassostrea virginica, the native species of the Chesapeake Bay. However, different degrees of salinity in the water can dramatically affect how an oyster tastes and looks. By working with other farmers throughout the bay region, Rappahannock River Oysters produces distinctly different varieties.
One of the biggest successes of the Chesapeake Bay clean-up has been the Lynnhaven River. Since 2002, the environmental action group, Lynnhaven River Now, has worked in Virginia Beach to improve water quality and seed new oyster beds. Just last year, the Lynnhaven oyster — full of brine from the nearby ocean — was available to eat for the first time in more than a decade.
Although lots of lovely oysters get flown into town from as far away as Prince Edward Island in Canada (home of the clean-tasting Malpeque), it makes no sense at all, given the variety, to eat any other oyster in Richmond except one from the Chesapeake Bay. Now that we have them again, they're just too good to pass up.
I like my oysters raw and unadorned. I've been a shallot vinaigrette aficionado, a spicy cocktail sauce lover, and, as always, a true devotee of melted butter. However, as I've eaten more and more oysters, I've found I don't like their unique sea-shaped flavor obscured by the competition. Freshly shucked, ice cold, and in your mouth are the only instructions anyone needs to perfectly enjoy a good oyster.
Virginia Oyster Varieties
Olde Salts and Snow Hill
Origin: Chesapeake Bay
Flavor: Exploding with a salty blast
Origin: Mobjack Bay
Flavor: Plump and mildly salty
Rappahannock River oysters
Origin: Upriver in mostly fresh water
Flavor: Sweet, almost buttery
James River oysters
Flavor: Bland and at risk for contamination
from river pollution