Bounty of the Bay: ‘Bivalvia’

chincoteague and chesapeake bay oysters

chincoteague and chesapeake bay oysters

Here is a good little dose of Maryland pride!

Dad got two different kinds of oysters to go with Christmas dinner (raw on the half-shell of course). The longer skinny ones, like the one with all the barnacles, is a Chincoteague oyster, the rounder darker, flaky ones are from the Chesapeake Bay. Some of them looked so old, with all they layers of shell, barnacles, and other mollusks living on them, it was kind of sad to eat them. But oh they tasted so good, and I thanked them for their sacrifice.

My partner fondly calls oysters “bivalves” and is always feasting on them with his friends, so I got him a shucking knife for Christmas this year. Oysters – what glorious bounty!

I like eating them raw with a little bit of lime juice, sometimes with a nib of horseradish or Chalula hot sauce. How do you like to eat your oysters?

chincoteague and chesapeake bay oysters

chincoteague and chesapeake bay oysters

Bivalvia are certainly in my blood. Grandpa was an waterman, and had a work boat called the Razor from which he and buddies would hand-tong for oysters.

Early 1980s photo of the Razor when it was being leased and operated as a hand-tonger by Peter Davidson (he's on the right). - not sure who took the photograph

Early 1980s photo of the Razor when it was being leased and operated as a hand-tonger by Peter Davidson (he’s on the right). – not sure who took the photograph

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