Misty Point

Misty Point: A Closer Look

Origin

Pope's Bay, on the seaside of Virginia's Eastern Shore

Species

Eastern oyster (Crassostrea virginica)

Grower

Cherrystone Aqua-Farms, part of Ballard Fish & Oyster Co.

Cultivation

Floating cages, tumbled by wind and tide for a deep cup and hard shell

Flavor

High salt up front, then bright, sweet notes of celery, grass, and lettuce

Size

Up to about 3 inches

Misty Point is the flagship oyster of Ballard Fish & Oyster Co. and its farm, Cherrystone Aqua-Farms. The farm calls Misty Points its finest oysters. They are Eastern oysters, Crassostrea virginica, raised in Pope's Bay among the barrier islands at the southern end of Virginia's Eastern Shore. This is the seaside, where Atlantic water flushes the bays, so the oysters are much saltier than most Chesapeake oysters.

The shape comes from the way the farm grows them. The oysters live in floating cages near the surface. The tide moves in and out, and the wind moves the surface of the water, so the cages and the oysters in them never stop moving. This constant motion wears away the thin outer edge of each shell. The oyster then grows a deeper cup and a stronger shell instead of a long, flat one. Oysterater calls Misty Points remarkably salty and strong-shelled for a Mid-Atlantic oyster.

The farm says this tumbling also gives Misty Points easy shucking, a uniform size, and more meat for each shell. Most are about 3 inches long, and they are available year-round.

On the palate, the salt hits first. Then it fades into bright, sweet notes that tasters compare to celery, grass, and lettuce, with an earthy edge and firm meat. The grower suggests a sweet rosé with them.