Rappahannock River
Rappahannock River, Virginia 🌎 See Oyster Map
A low-salinity oyster grown in off-bottom cages near Topping, Virginia, a few miles up from the mouth of the river.
- Species: Eastern
- Cultivation: Off-Bottom Cages
- Salinity: Very low
- Size: Average
- Region: Chesapeake
Rappahannock River (12 Ratings)
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I am not a fan of Chesapeake Bay oysters. I bought these with some Great White which I love and Wellfleet which can be fantastic. I purchased them because I was not familiar with them. As soon as I tasted one I immediately knew it was a Chesapeake oyster because the flavor was so dull and flat, no salinity at all. It is rare that I come upon a variety of oyster that I have not had and I regret that I did not ask where these were from because I would not have punched them. For me it is like I got a dud that was missing all flavor but that is just how Chesapeake oysters are. I like West coast oysters which usually are not salty but they have other flavor profiles going on which can be wonderful. I am at a loss to understand what people see in these oysters but maybe if I ate them often enough I would acquire a taste for them.
Mild flavor, low salinity, kind of small. I’ve had these dozens of times, living in the richmond are they are easy to get. I eat them but there are much better oysters.
Picked up 25 bag Rappahannock Oyster Company. I was really impressed with these: easy shucking, mild salinity, sweet, lite minerals and very clean. Barely used any cocktail. I usually get there Olde Salts or Rochambeau but will not shy away from these.
Eat these before eating more briny oysters, or else they’ll taste pretty boring. However, these low-salinity oysters are a perfect vessel for cocktail sauce, and they have a mild, sweet flavor that is nice on its own. These are the $1 local oysters at Dylan’s Oyster Cellar, a hole-in-the-wall place in Baltimore.
An oyster experience from where a gnat may drink and an elephant may bathe. The beginner is introduced to a low salinity and clear, clean character. The connoisseur appreciates the subtle mineral properties and transparent finish. This oyster hides nothing.
Nice size, a little dull on taste
Smooth but a little chlorine
Always seem to have plump meat and have just the perfect amount of salt not taking away from the flavor!
Rappahannock’s harvested at the mouth of the river are juicy, sweet, and touched with saltiness.
Mild and lacking an exceptional texture. A hint of metallic finish.
Just tried these as well and have to concure with Northeaster that, while meaty, these are rather dull to my palate that likes some brine. That said, I have several friends that I think would love them based on the low salinity.
Just had my first few Rappahannock oysters and was not too impressed, not very briny and rather bland but maybe I am just wedded to the NE oyster. It was a meaty fellow with a very nice deep cup and firm meat, maybe life down there just isn’t rough enough to bring forth real character.