Rappahannock Oyster Co.
About Rappahannock Oyster Co.
The company was founded in 1899 by James Arthur Croxton, who leased 2 acres of Rappahannock River bottom. The modern company is now run by Travis and Ryan Croxton, continuing the family tradition of oyster farming in the Chesapeake Bay region.
Farm details
- Cultivation Method
- off-bottom cages
- Growing Waters
- Chincoteague Bay, Chincoteague Island, Virginia; Topping, Virginia; Rappahannock River, Chesapeake Bay; Mobjack Bay, Chesapeake Bay, Virginia; Ware Neck, Virginia; Mouth of the York River, Yorktown, Virginia
Oysters from Rappahannock Oyster Co.
Olde Salt
US East CoastRack and bag cultured oyster from Chincoteague Bay, Virginia. Bold, intensely briny with the truest taste of the ocean, thanks to direct Atlantic water influx. Smooth, clean finish despite high salinity. Olde Salt is Rappahannock Oyster Co.'s brand name; Chincoteague, profiled separately, is the appellation it comes from.
Rappahannock
US East CoastA sweet, buttery oyster with understated saltiness. Low salinity allows Blue Ridge minerality to shine through with a clean, crisp finish.
Stingray
US East CoastThe quintessential Chesapeake Bay oyster from Mobjack Bay, Virginia. Perfectly balanced between sweet and salty with a clean, crisp finish. Distinctive white shell with black markings.
Rochambeau
US East CoastRappahannock Oyster Co.'s mid-salinity oyster, grown at the mouth of the York River near Yorktown, Virginia. Sweet and mildly briny with a clean, crisp finish; saltier than the company's Rappahannock, milder than its Olde Salt.