Join us as we head to the northern neck and into the Chesapeake Bay to crack open some of Virginia’s farm raised Oysters. We’ll visit the Little Wicomico Oyster Company to see how Virginia’s world famous oysters are farmed and harvested, then to "High Pressure Processing of Virginia" or "HPP" to see their high-tech method of processing the "Shuckless Oyster." All next on Made in Virginia.
Located on the western shore of the Potomac river in Heathsville, Virginia, the Little Wicomico Oyster Company is operated by a 4th generation waterman family. Established in 1930, first as a fish trapping and marine boat yard railway enterprise, the business later moved into marine construction. The founders great grandson, Myles Cockrell diversified the family business even further into aquacuture, which now grows and sells 10 to 20 thousand farm raised oysters a day.
Learn more:
www.lwoysters.com
High Pressure processing of Virginia, known as HPP has developed a “no shuck” Oyster process which provides an easier way to enjoy Virginia’s oysters. HPP supports Virginia farmers by purchasing Oysters from all eight regions of the Chesapeake Bay. HPP can process between 48,000 to 60,000 Oysters per day for both the half shell and Oyster meat markets. They ship their products all across the United States.
Learn more:
www.hppofvirginia.com/