Since 2009, War Shore Oyster Company has been committed to ethically growing and sourcing the highest-quality, best-tasting Eastern Oyster (Crassostrea Virginica) in and around the Lower Chesapeake Bay, VA and Chincoteague Island, VA.
Today, with our “farm to restaurant within twenty-four hours” delivery model, we are a niche provider of fresh farm raised War Shore, Cannon Cove, and Battle Creek oysters, as well as farm-raised Virginia clams and Atlantic deep sea scallops.
We work directly with a small group of select growers, and we deliver all products using our own vehicles ensuring that the freshest, highest quality shellfish is being presented to our chefs’ kitchens.
The farmed oyster was recently listed among the top five food choices for human and water health by the Monterey Bay Aquarium. War Shore is proud to contribute to modern efforts in defending the great Chesapeake Bay.
A farm raised classic Eastern Oyster from War Shore Oyster Company. Reflecting the full body, smoothness, and soft texture of the C. virginica War Shore Oysters are a savory mouthful of pleasure. Special growing conditions give this oyster a mid-range salinity (15-18 ppt), leaving a salty-sweet finish.
A seaside farm raised Eastern Oyster from War Shore Oyster Company sourced from the ocean-washed waters off Chincoteague Island, Virginia. Battle Creek Oysters offer up the classic smooth body of the C. virginica in a well-formed cup. Only a narrow strip of land curves between the Atlantic Ocean and the cove that is home to the Battle Creek Oyster, as evidenced by its remarkably salty (28-32 ppt) and robust finish.
A farm raised classic Eastern Oyster from War Shore Oyster Company. Grown and harvested just a few miles from where the Ware River meets the Mobjack Bay (Lower Western Shore of the Chesapeake Bay), the Cannon Cove oyster represents the perfectly balanced oyster. A mild sweet finish complements a medium ranged salinity (20-22 ppt) to give this oyster its signature taste.
Farm raised and bull raked from the sandy bottom of Point Judith Pond, Rhode Island. Salt Pond oysters have strong shells, are meaty, extremely briny (33-35 ppt), and pack a strong punch of robust flavor from beginning to end.
Sunberry Point oysters are grown and harvested in the frigid, clear waters of Salutation Cove from our neighbors up North in Canada. They are available April-January, and offer a very high salinity (34-35ppt), with a clean, crisp finish.
Our Scallops are fresh, dry packed, and wild caught from the deep seas of the Atlantic Ocean. We purchased our scallops from a fleet of twelve Virginia based scallop boats that fish in NOAA approved harvest sites. War Shore scallops are some of the freshest, best tasting scallops available. We offer them in U8, U10, U12, and U10/20 sizes.
Our clams are farm raised and sourced from the salty waters surrounding the Assateague National Seashore in Virginia. Special handling ensures a silt-free, clean clam with a sweet, and slightly salty finish. War Shore clams are available in various sizes including, Little Neck, One Inch, Middle Neck, and Top Neck.
Blue Soft Shelled Crabs are regional favorite and were introduced by the Chesapeake Bay watermen in the 1870’s. They are available in Whale, Jumbo, Medium, and Hotel sizes during the months of May-September.
War Shore mushrooms are grown in Northern Virginia wine country (Purcellville). They are sprouted from Virginia White Oak logs and are available on a limited basis only. Available varieties include, Shitake, Lions Mane, and Oyster.
Jumbo Salt Pond Oyster is grown between 3-5 years on the bottom of Point Judith Pond, and reaching up to six inches in length, these mammoth oysters are a favorite among chefs. They are sold “as available”.
It was a chilly fall evening in 2009 when Brad Blymier and Dave Svec hunkered down at Hank’s Oyster Bar in Old Town Alexandria and first broached the idea of raising their own oysters. Since Dave’s father, Charlie, an avid hunter, owned several acres of shore line duck hunting property in Onancock, Virginia, Brad and Dave had perfect access to the Pungoteague Creek. The oyster bar conversation quickly became a farming reality when they secured a bottom lease of several acres from the state of Virginia.
Knowing the importance of freshness and proper handling of perishable shellfish, Dave and Brad developed their own distribution protocol from the onset of their business. Every oyster, clam, and scallop is delivered by War Shore’s own vehicles. Several oysters and a few years later, the childhood friends have expanded to work directly with some of the best growers and fishermen in the area to secure the freshest shellfish in the area. War Shore is committed to the standard of delivering all shellfish within twenty four hours of harvest — just one of the many ways that War Shore ensures that the freshest products are being delivered to the kitchens of the finest chefs.
From these humble beginnings to a strong and growing market presence, it is Dave and Brad’s commitment to freshness and quality that has made War Shore Oyster Company a favorite to many of the Mid-Atlantic region’s top restaurants, grocers, and shellfish connoisseurs.